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4.6 from 5 votes

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 53kcal

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: 53kcal