Vegetable Stock Adapted for the InstantPot

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.