Instant Pot Vegetable Stock
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups 1 litre water
- 1 onion (cut in halves, skin left on)
- 1 garlic bulb (sliced in half)
- 2 carrots (peeled and chopped in halves)
- 2 celery stalks (cut in halves)
- 2 dried bay leaves
- 3 fresh parsley stems
- ΒΌ fennel bulb (or 1 teaspoon dried fennel seeds)
- 10 whole black peppercorns
Method
- Add water to the bottom of the stainless steel pot.
- Put all of the ingredients.
- Cover with the lid, make sure that the valve is in sealing position.
- Click on manual or pressure cooking, then click on high pressure and cook for 5 minutes.
- When the cooking ends, let the steam release naturally for 20-25 minutes.
- Carefully open the lid, and strain the stock through a fine-mesh sieve and discard vegetables.
- Let it cool completely and store in the fridge or freeze.