Instant Pot: Vegetable Stock

Instant Pot 101 Family. "IP Conversions" 5 Star "IP Recipe Translation" 5 Star

1 Tbsp. vegetable oil

2 medium onions, unpeeled, halved

2 celery stalks, halved crosswise

2 large carrots (6 to 8 oz. each), scrubbed, halved crosswise

8 oz. white button or cremini mushrooms, torn in half if large

1 head of garlic, halved crosswise

Handful of parsley

2 bay leaves

1 tsp. whole black peppercorns

2 tsp. kosher salt

3 quarts water

Heat oil in Instant Pot on sauté setting.

Add onions, cut sides down, and cook, undisturbed, until golden brown, about 3 minutes.

Add celery, carrots, mushrooms, and garlic and toss to combine and coat with oil.

Stir occasionally, until onions and mushrooms start to release some liquid and vegetables are browned in spots, 5 to 6 minutes.

Stir in parsley, bay leaves, and peppercorns, then pour in 3 quarts water (or up to the Max Fill line).

Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.

Strain stock through a fine-mesh sieve into a large bowl; discard solids.

Add salt , stirring to dissolve.

Let cool.

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