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Instant Pot Easy Vegetable Stock
Course
Side Dish
Cuisine
American
Keyword
carrot, celery, Vegetable Stock, whole peppercorns
Prep Time
2
minutes
Cook Time
30
minutes
Total Time
32
minutes
Servings
4
Calories
53
kcal
Ingredients
1
carrot
sliced
1
large
onion
chopped
10
garlic cloves
minced
1
stalk
celery
chopped
15
whole peppercorns
4
cups
water
salt and pepper
to taste
Instructions
Add 4 cups of water in the inner pot of instant pot.
Then add onion, carrot, celery and peppercorns in the inner pot. Stir well.
Close the lid and press the “Manual” button.
Cook for about 30 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Strain the stock and remove the bones and vegetables.
Serve and enjoy!
Nutrition
Calories:
53
kcal