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Instant Pot Vegetable Stock
Course
Side Dish
Cuisine
American
Keyword
carrot, celery, Vegetable Stock, whole peppercorns
Prep Time
2
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Calories
36
kcal
Author
Corrie
Ingredients
1
carrot
sliced
1
large
onion
chopped
10
garlic cloves
minced
1
stalk
asparagus
chopped
1
stalk
celery
chopped
15
whole peppercorns
5
cups
water
salt and pepper
to taste
Instructions
Add 5 cups of water in the Instant Pot.
Add onion, carrot, celery and peppercorns in the inner pot. Stir well.
Close the lid and cook on high pressure for 30 minutes.
When cooking time ends, wait for a natural pressure release.
Once done, open the lid and strain the stock.
Serve and enjoy!
Nutrition
Calories:
36
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
36
mg
|
Potassium:
173
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2626
IU
|
Vitamin C:
7
mg
|
Calcium:
43
mg
|
Iron:
1
mg