Instant Pot Vegetable Stock Recipes
INSTANT POT VEGETABLE STOCK
Make Healthy Instant Pot Vegetable Stock Recipe (Pressure Cooker Vegetable Stock). Super easy & quick homemade veggie stock made with real, whole food.
Provided by Amy + Jacky
Categories Ingredient Soup Stock Super Easy Vegetables
Time 1h
Number Of Ingredients 11
Steps:
- Prepare Ingredients: Prepare ingredients as instructed.
- Pressure Cook Vegetable Stock: Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.
- Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.
Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT VEGETABLE STOCK
This healthy, delicious Vegetable Stock is made in the Instant Pot using vegetable scraps. Use it in all your favorite recipes!
Provided by Laura
Categories Soup
Time 20m
Number Of Ingredients 5
Steps:
- Add all the vegetable scraps, peppercorns, bay leaves, and water to an Instant Pot.
- Close the lid and turn to High Pressure. Set for 15 minutes.
- Once the cook time is done, allow for a Natural Pressure Release (NPR). This usually takes about 20 minutes. Once the steam has released, carefully open the lid.
- Set a fine mesh strainer on top of a large bowl or measuring cup. Use a ladle to transfer the cooked stock to the strainer.
- Use immediately, or allow the strained broth to cool completely, then pour into large glass containers or bags for storing.
Nutrition Facts : Calories 51 kcal, Sodium 18 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT® VEGETABLE BROTH
Vegetable broth made easy with the help of your multi-functional pressure cooker. No need to stand watch over a stove when you can throw it all in and go using this method. The best part is that you know exactly what went into it and also that you can use vegetables that are getting old and in need of using. This recipe is perfect for soup of for adding flavor to pasta and rice dishes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h50m
Yield 12
Number Of Ingredients 9
Steps:
- Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
- Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 219.3 mg, Sugar 1.5 g
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