Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors. If you plan to use the stock in a dish where it will cook down dramatically (such as a braise, risotto, or pan sauce), omit the salt.
Recipe information
Yield
Makes about 2½ quarts
Ingredients
1
2
2
2
8
1
2
1
2
Special Equipment
Preparation
Step 1
Heat oil in Instant Pot on Sauté setting (if using a manual pressure cooker, heat over medium-high). Add onions, cut sides down, and cook, undisturbed, until golden brown, about 3 minutes. Add celery, carrots, mushrooms, and garlic and toss to combine and coat with oil. Reduce heat to medium and cook with lid askew, stirring occasionally, until onions and mushrooms start to release some liquid and vegetables are browned in spots, 5–6 minutes. Stir in parsley, bay leaves, and peppercorns, then pour in 3 quarts water.
Step 2
Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
Step 3
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
Step 4
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
Leave a Review
Reviews (20)
Back to TopThis has become my go-to Veg stock recipe. It's far better than store-bought and quick and easy in the Instant Pot. The depth of flavor is excellent, and my family will drink this straight with some added salt during cold season (I make it salt-free in the IP.) Thanks for the recipe!
Anonymous
Philadelphia, PA
7/10/2022
I have a 6 qt Instant Pot and am just starting to use it--I'm very excited to make home made veggie stock. I wasn't able to add the full 3 quarts of water and stay at the 2/3 full line inside the pot. Was the recipe written for the 8 quart model?
Anonymous
Iowa City, IA
11/15/2021
This recipe is a total game-changer. I'd had my eye on a risotto recipe (also for the pressure cooker) but didn't have any stock to make it with. The other only time I'd made homemade stock had involved tons of very specific vegetables getting chopped up, roasted in the oven, and then simmered for hours, yielding a fairly unimpressive amount of liquid for all that work. Enter the eminent Ms Music! This being the middle of a pandemic, I adapted this recipe to what I had at home: half an onion, half a head of garlic, a couple of wilty carrots, some dried shiitakes, some woody dill stems and two green onions. I cut the onion in thick slabs and lightly crushed the garlic cloves in their skins to create a bit more surface area for flavor extraction. I reconstituted the shiitakes in some cold water for 5 minutes before the browning step. And I threw a bit of kombu in there for umami, along with the bay leaves and the peppercorns. Filled my little pressure cooker with water to the 2/3 mark, cranked up the heat and within an hour I had 8 cups of savory, tea-colored broth. This is the only way I'll make vegetable stock from now on. Looking forward to trying other variations following this same formula - fennel broth, Parmesan rind broth... Anyway, next stop risotto!
Anonymous
Montreal
4/16/2020
Such a great stock. I refuse to make a different one now. You know how sometimes there’s a funk flavor hanging around at the end of your stock when you taste it? This one has none of that. It’s flavorful in all the right ways.
Anonymous
Some mountains in Utah
4/5/2020
Very tasty, no need to release the pressure though and lose that extra couple of cups of stock. Just let it come down on its own and reap the benefits.
Anonymous
3/1/2020
This is great broth! I used a pan to brown and then slow cooked the broth. The final product is so rich and delicious. It tastes a lot like a good French onion soup broth to me - yummmmm.
Anonymous
SW Florida
2/1/2019
Just an incredible, and delicious, simple recipe. Comes out dark & rich. Freeze what you don't use right away & use it during the week. And if you're using the frozen stock in an instapot, you don't even have to thaw it.
Anonymous
Montclair, NJ
1/21/2019