Instant Pot Vegetable Stock

Name: Instant Pot Vegetable Stock
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 large onion, bottom cut away and halved (skins can be left off or on); 2 medium carrots, peeled and cut into large pieces; 3 stalks celery, cut in half; 10 peppercorns; 1 bay leaf; 4 1/2 cups water

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 35 minutes

Author : Pressure Cooking Today / Barbara Bakes LLC

instant pot broth

Ingredients

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1 large onion, bottom cut away and halved (skins can be left off or on)2 medium carrots, peeled and cut into large pieces3 stalks celery, cut in half10 peppercorns1 bay leaf4 1/2 cups water

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Instructions

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Step 1

Add the onion, carrots, and celery to the pressure cooking pot. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Close and lock the lid.

Step 2

Select High Pressure and 15 minutes cook time.

Step 3

When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally. When the valve drops, carefully remove the lid.

Step 4

Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2 to 3 days, or freeze for up to 3 months.

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