Instant Pot Vegetable Stock
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable stock made from scraps and aromatics in a pressure cooker, superior to store-bought versions. This versatile, plant-based broth is the foundation for soups, grains, and sauces.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 celery stalks (coarsely chopped)
- 3 carrots (coarsely chopped)
- 1-2 onions (quartered)
- 1 head garlic (top sliced off)
- 1 handful ginger rounds
- 1 handful fresh herbs (see note 1)
- 1 teaspoon sea salt
- 8 cups water
- 2-4 tablespoons nutritional yeast (optional; see note 2)
- other vegetable scraps (see note 3)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 47mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 27mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 47MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.