Vegetable Stock Adapted for the InstantPot
Prep: 5 minutes Cook: 5 minutes at high pressure
Serves:Makes 6-8 cups
By Heather McDougall
This is something that I never made, until I got my InstantPot, now it just takes minutes. A trick I learned years ago, since I never have enough vegetable scraps on hand to make a stock, is to start a freezer bag of stock scraps. I always have a large container, or bag, in the freezer full of celery ends, carrot peels, onion skins, mushroom stems, fennel ends, etc, so that when I have enough I can quickly make stock.
- 3 cups vegetable stems, skins, ends, etc. (I like carrot, onion and celery)
- 2 bay leaves
- 5-8 whole peppercorns
- 6 cups water
Put everything into the InstantPot and push [Manual], then the [-] button until it reaches 5 minutes. Make sure the steam release valve is on "Steam". Once the time is up move the steam release valve to "Vent" until the pressure releases, or if you have the time just let it come down in pressure on its own. Store in large glass containers in the fridge for 4-5 days, or freeze for later use.