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recipe for vegetable stock

Instant Pot Vegetable Stock ( Stovetop & Instant Pot )

Instant Pot Vegetable Stock - Get the most out of veggies or scraps by making this vegetable stock water and up the nutrient value of any dish by using this stock water! It is super easy and flavorful!
Course All, Basics
Cuisine All, American, British
Keyword healthy, soup, vegetables
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 jars
Author Niveditha


  • Dutch Oven / Sauce Pan / Instant Pot or any pressure cooker


  • 1 small Onion
  • 1 bulb Garlic , (whole bulb)
  • 3 medium Carrots
  • 1 small Kohlrabi
  • 1 Leek*
  • 2 cups Button Mushrooms (I use 7 oz)
  • 1 whole Star Anise
  • 1 large Bay Leaf , fresh or dried
  • 1 tbsp Black Peppercorns
  • 2.5 litres Water , (2.6 quarts)
  • 1 small bunch Parsley
  • 1 tsp Rock Salt , (optional)


Prep Work:

  • Scrub and clean all veggies to remove any dirt from them.
  • Cut the onion in half and then slice the halves. Remove each garlic pod from the bulb and cut each pod in half.
  • Slice the mushrooms. Chop the white part of the leek, discarding the green part. Chop off the bottom white part of parsley and discard it.
  • Slice the carrots into thick discs. Dice the Kohrabi.

Simmering Method:

  • In a sauce pan or dutch oven or Instant Pot, all the above ingredients except the parsley. Bring everything to a boil which takes approximately 10 minutes.
  • Once it has started boiling, cover with a lid (for Instant Pot, use the glass lid) and simmer for 20 minutes.
  • After 20 minutes, add in the parsley and the rock salt. Simmer for 40 minutes more without the lid.

Pressure Cook Method:

  • To make the stock water by pressure cooking it, add all the ingredients to the Instant Pot. Pour in the water. Cover with its lid and SEAL the Vent.
  • Set it to PRESSURE COOK mode for 35 minutes. After the timer goes off, hit CANCEL and let it natural release.

Straining the stock water:

  • Place a fine mesh strainer over 2 quart bowl. Pour the vegetable stock through the strainer. Use a ladle to transfer the stock to the strainer.
  • Let the strained stock water cool down completely. Transfer to glass jars into ice cube tray based on how you want to store it (see notes).
  • There you go! A sweet smelling stock with fantastic flavor is ready!


  • After straining the liquid, you can return it to the saucepan and let it simmer for 20 more minutes for more concentrated vegetable stock
  • The vegetable discards have given their all and are done. But if you are still not convinced you can simmer them again in 1 liter of water for 30 minutes. This is a weaker stock; you can use it to cook rice or lentils.
  • Storing the vegetable stock: Store this stock water in clean and airtight glass jars in the refrigerator for 2 days.
  • Alternatively, and this is the best method, poured the cooled stock water into ice cube trays and put it in the freezer. Once frozen, remove from the tray and transfer to freezer bags.
  • Kohlrabi adds a wonderful flavor. You can skip it if you don't have it.
  • Use fresh vegetables; the fresher the better flavor.