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