Pressure Cooker Homemade Vegetable Stock
Pressure Cooker Homemade Vegetable Stock delivers a clean, aromatic base layered with sweet carrot, mellow onion, celery earthiness, and gentle herbal notes of thyme and rosemary. Lightly seasoned and peppery, it’s perfect for enhancing soups, risottos, sauces, or cooking grains when you want depth without heaviness. Serve it warm for sipping or use it anytime a recipe calls for a flavorful, plant-based broth.
- Prep5 mins
- Cook55 mins
- Serves12
- DifficultyEasy
- 1
Place the carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as an Instant Pot. Add enough water to cover. Close and lock the lid. Choose high pressure per the manufacturer's directions and set the timer for 30 minutes. Allow 25 minutes for the pressure to build.
- 2
Release the pressure using the natural-release method as directed by the manufacturer, about 30 minutes. Unlock and remove the lid.
- 3
Let the broth stand for 20 minutes to cool. Strain the liquid and discard all solids. Refrigerate for up to 5 days or freeze for up to 3 months.
- Calories 52.71 kcal Low Source
- Protein 0.38 g Low Source
- Carbs 13.5 g Moderate
- Total Fat 0.05 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 38.92 mg Low Source
- Fiber 5.73 g Good Source
- Sugar 11.11 g High
- Added Sugar 9.94 g Moderate
- Calcium 15.94 mg Low Source
- Iron 0.24 mg Low Source
- Potassium 88.75 mg Low Source
- Vitamin A 3.61 mcg_rae Low Source
- Vitamin C 1.71 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Garlic 🧄
- Onions 🧅