Vegetable Stock
⏱️ Prep: 5 min🍳 Cook: 55 min
Nutrition
per per serving23
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 2 | small onions, roughly chopped | |
| 2 | celery stalks, roughly chopped | |
| 2 | carrots, roughly chopped | |
| 2 | bay leaves | |
| 1 | dried shiitake mushroom | |
| 6 | button mushrooms, roughly chopped | |
| 4 | garlic cloves | |
| 1 tsp | 5 ml | black peppercorns |
| 2 tbsp | 30 ml | low-sodium soy sauce |
| 8 cup | 1.9 l | cold water |
| — | herbs, to taste |
Instructions
Prep Time: 5 minutes. Cook Time: 55 minutes. Total: 1 hour. Servings: 10. Calories: 23kcal. Author: Amy + Jacky.
- Wash and chop the vegetables.
- Pressure Cook Vegetable Stock: Put everything into the Instant Pot. Close the lid and cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, release the remaining steam manually. Open the lid.
- Strain the Stock: Strain the stock and set it aside to cool to room temperature, then store it in the fridge.
Source: https://www.pressurecookrecipes.com/instant-pot-vegetable-stock/