Pressure Cooker Vegetable Stock

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Vegetable Stock
Pressure Cooker Vegetable Stock
Recipe Image for Print


  • 2 yellow onions, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • ½ cup sliced white mushrooms
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 4 garlic cloves
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 8 cups cold filtered water


For best results, we recommend using:


  1. Put onions, celery, carrots, mushrooms, rosemary, thyme, garlic, peppercorns, and bay leaves into the steel pot of a pressure cooker; add cold water.
  2. Lock pressure cooker lid in place. Set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  4. Allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
  5. Strain stock through a fine-mesh strainer into a wide, shallow bowl.
  6. Let stock cool to room temperature before sealing into jars and refrigerating for up to 2 weeks. 
Mealthy tip:

If you are using only small amounts of stock at a time, try preserving it in the freezer. Pour it into ice cube trays, freeze, and then store in a freezer bag. The mounts will be pre-measured making your next meal prep a breeze!


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Garcia B

Garcia B says:

I left out the mushrooms and added more peppercorn and veggies, without overloading my pot. You can really get a lot of stuff in there. Wondering what I can do with the scraps though? The stock is really good.

Image of Jazzy Brewer

Jazzy Brewer says:

I used all the ingredients, but just varied the amount based on what I had on hand. This is a great stock, I’ll probably use it for a bunch of different recipes like cooking rice and making soup.

Image of Hector Jonass

Hector Jonass says:

Didn't chop the vegetables, just cut them into chunks. Seemed to be fine, though I have no basis for comparison. Turned this around to use in a creamy mushroom-rice soup & it was a huge hit. I may try to make a second batch out of the same vegetables, just to see if it'll work. Smaller batch compared to stovetop, so I'm hopeful.

Image of Randall Hauk

Randall Hauk says:

I got really nice stock from this. I followed the recipe to the letter! I always feel so much more accmplished for having made stock, even though it is easier to just buy in the store. I have taken to making mulitple batches on Sunday while I do other things and storing it in the freezer. Now instead of monitoring two large pots and keeping the water level, I can just churn them out with the pressure cooker!

Image of Leah M

Leah M says:

This was my first time making any type of stock or broth in my Multipot. This is a reliable, easy, quick recipe that's cheaper and better for you than the high sodium options at the store. I used a wild mushroom mixture for the stock, but other than that kept everything else the same. I also used food saver bags to seal and freeze for later use. Next time I will try freezing them in ice trays.