Little Sunny Kitchen · by Diana★ 5.0 (3)
Instant Pot Vegetable Stock
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 8%
CARBS 33G92% OF CAL
9G FIBER9G OTHER16G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable stock made quickly in an Instant Pot. A foundational cooking ingredient for soups, risottos, and braises.
componentdairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 4 cups 1 litre water
- 1 onion (cut in halves, skin left on)
- 1 garlic bulb (sliced in half)
- 2 carrots (peeled and chopped in halves)
- 2 celery stalks (cut in halves)
- 2 dried bay leaves
- 3 fresh parsley stems
- ¼ fennel bulb (or 1 teaspoon dried fennel seeds)
- 10 whole black peppercorns
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 8%
CARBS 33G92% OF CAL
9G FIBER9G OTHER16G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 237mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 172mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.