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Instant Pot Vegetable Stock, made from Scratch

5 from 15 votes

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Make your own vegetable stock in the Instant Pot with vegetable trimmings and left-over pieces. You’ve got the goodness of homemade vegetable stock made easy in your pressure cooker.

jar of vegetables stock with red checked napkin and vegetables in background

It’s such an incredibly easy thing to grab a carton or can of vegetable stock or broth at the grocery store. Why, you might wonder, would anyone want to make their own vegetable stock?

Why make your own vegetable stock?

  • Well….making your own vegetable stock is practically free because you use the scraps or leftover pieces of vegetables you were using anyway to cook other things.
  • It’s wholesome and tasty AND you can add different vegetables and pieces to get a unique flavor profile.
  • You can control the amount of added sodium from none to as much as tastes good to you.
  • Use this vegetable stock anywhere you’d use store-bought vegetable broth/stock

Click for some recipes using vegetable stock or broth

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glass jar with vegetable stock and instant pot with pinterest text overlay

Ingredients needed to make your own homemade vegetable stock from scratch

  • peels
  • rinds
  • ends
  • extra pieces you don’t use
  • vegetables in your fridge you realize you aren’t going to use before they they go bad
  • vegetables that are on sale at your grocery store
  • water
  • salt and pepper to taste
  • an Instant Pot or other pressure cooker
freezer bag of vegetables ready to make vegetable stock

How to make homemade vegetable broth or stock

It’s so easy really! Just save your vegetable scraps and pieces in a gallon-size zip lock freezer bag. When the bag is full you are ready to pop them in your Instant Pot!

You will also need water and a salt and pepper. But you control how much salt you will use.

Now set it and forget it!

vegetables in instant pot ready to make sock

The best vegetable scraps to use

You don’t want to use bits and pieces that are naturally bitter – so give a little taste first. And understand that not all vegetables pieces are edible. As an example, rhubarb leaves are known to be inedible due to their high concentration of oxalate acid (read this article by Healthline.com about rhubarb leaves.)

jar of vegetables stock with red checked napkin and vegetables in background

A few FAQs and a few answers

What types of vegetables should I use to make homemade vegetable stock?

Use the scraps, ends, and extra pieces of vegetables you are using to cook with. Just be careful that they are indeed edible (see the example of rhubarb leaves above) and that they aren’t naturally bitter. I also check out vegetables that have gone on sale and buy a few extras and a good price.
Please check out this article by Welltuned.com about some produce parts and pieces that are not good for us to eat!

How much salt should I add in?

This one is really about taste and the amount of sodium you want to ingest. I’d start small. Stir a teaspoon of salt into the cooked warm vegetable stock and give it a taste. You can always add more but you can’t take it away.

What is the difference between vegetable stock and broth? (And a trigger warning for my vegan friends)

When referring to meat broth and stock there really is a distinction. Broth is considered lighter and more “sippable” and is made with meat pieces and vegetables whereas stock contains bones, cartilage, and such and is boiled and then simmered for a long time to get all the flavor out of said pieces.

When referring to vegetable broth and stock, the terms are really more interchangeable. You can use vegetable stock anywhere you’d use broth.

(Read this article by healthline.com about the difference between broth and stock.)

How long can I keep my vegetable scraps in the freezer before using?

I would keep them no longer than about three months. I know you can keep vegetables in the freezer way longer than that. I’m a fan of the best flavor though and so want to play it safe.

Press all the air out of the ziplock bag each time you open it to add more vegetable pieces and check to make sure you don’t have freezer burn before using.

Some other tasty and unique ways to use your Instant Pot:

The recipe for homemade vegetable stock or broth in your Instant Pot

jar of vegetable stock in front of instant pot

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

jar of vegetables stock with red checked napkin and vegetables in background

Instant Pot Vegetable Stock

Make your own vegetable stock in the Instant Pot with vegetable trimmings and pieces. You've got the goodness of homemade vegetable stock made easy in your Instant Pot.
5 from 15 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: homemade vegetable stock
Prep Time: 20 minutes
Cook Time: 30 minutes
natural release: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 9
Calories: 26kcal
Author: Cindy Rainey

Equipment

  • Pressure Cooker
  • strainer

Ingredients

  • 1 gallon frozen vegetable trimmings see notes for suggestions
  • 9 cups water
  • salt to taste see notes

Instructions

  • Prepare by saving vegetables scraps and pieces in a one gallon bag in your freezer. When it's quite full and you have trouble zipping it, it should be enough.
  • Add the vegetable pieces to the Intant Pot and add the water. It should not go over the fill line.
  • Close the lid and pressure valve and set the timer for 30 minutes on high pressure.
  • After the Instant Pot has counted down the full 30 minutes then allow for a natural release. This should take about 30 minutes.
  • Use silicone mitts if it's still too hot to handle. Pour the vegetable broth through a strainer into a large container.
  • Pour into individual jars. and seal tightly. This should keep in your fridge for a1-2 weeks. You can freeze the vegetable broth but leave a little head space in your container for freezing.

Notes

Coming to pressure time is included in prep time. You can put the vegetable trimmings in from frozen; but it will take longer to come to pressure.
Time to strain vegetables is included in prep time.
Suggestions for vegetable trimmings include: peels, rinds, scraps, tops/bottoms/, extra pieces you don’t use in a recipe. Keep them in a 1 gallon bag in the freezer until full. 
Please read this article about non-edible produce parts and pieces by Welltuned.com – and do double check if our aren’t sure about something.
You can control how much salt you use. I usually use about a teaspoon. Definitely tastes and salt. 
The nutrition facts are just an estimate as everyone will use different vegetables. 

Nutrition

Serving: 1cup | Calories: 26kcal | Carbohydrates: 5g | Protein: 2g | Sodium: 12mg | Fiber: 2g | Sugar: 2g | Calcium: 7mg
By on September 27th, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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7 thoughts on “Instant Pot Vegetable Stock, made from Scratch”

  1. 5 stars
    I use a lot of vegetable stock during the Lent season. This recipe is so flavorful!! I am freezing several contains for future use. Thank you for the recipe!

    Reply

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