Vegetable Stock

Recipe credit:  The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph

Note:  we didn’t have mushrooms so we just left them out and we forgot to get fresh parsley as well so we used dried. It still came out good.


2 Onions, quartered

2 Celery stalks, quartered

2 carrots, cut into large chunks

10 button mushrooms

4 garlic cloves, smashed

1 small bunch fresh parsley

1 bay leaf

8 cups water

kosher salt (optional)



  1.  Add all ingredients to the instant pot except salt, secure the lid.
  2. Select soup and cook at high pressure for 1 hour.
  3. Natural release when cooking is finished. This will take at least 15 minutes.
  4. Strain stock using a fine mesh strainer or cheesecloth.  Season with salt if using.
  5. Store stock in fridge for a few days or freeze for up to 3 months.

Note:  You can add any vegetables you have on hand, as well as other herbs.


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