Pressure Cooker Vegetable Stock

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Vegetable Stock
Pressure Cooker Vegetable Stock


For best results, we recommend using:


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!

For more Broth and Stock Recipes, try:

Pressure Cooker Chicken Bone Broth

Pressure Cooker Chicken Stock

Pressure Cooker Beef Bone Broth

Nutrition Facts

Per Serving: 23 calories; 0g fat; 5.3g carbohydrates; 1g protein; 0mg cholesterol; 26mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 23 Calories from Fat2
% Daily Value*
Total Fat 0g 0%
Saturated Fat0g 0%
Trans Fat0.0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 5.3g 2%
Dietary Fiber1g 5%
Protein 1g
Vitamin A41% Vitamin C6%
Calcium2% Iron3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 Reviews)

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What others are saying

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.

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 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 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 Yvonne Baka

Yvonne Baka says:

I haven’t made this yet but definitely will. However I will leave out the celery. What can I substitute? I don’t like purchased vegetable broth because it has celery in it, which I just cannot tolerate in any amount.