Pressure Cooker Vegetable Stock
Elevate your homemade cooking with this quick and flavorful Pressure Cooker Vegetable Stock, an essential base for soups, stews, and sauces! Packed with wholesome ingredients such as carrots, celery, onion, garlic, and fresh herbs like parsley and thyme, this recipe uses a pressure cooker to unlock deep, rich flavors in just a fraction of the time. Optional mushrooms add an earthy depth, making this stock as versatile as it is delicious. With a total cook time of just 30 minutes, this recipe is perfect for meal prep, and its concentrated taste ensures it will enhance any dish. Easy to store and freezer-friendly, this homemade vegetable stock is a sustainable and cost-effective alternative to store-bought varieties.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 Celery stalks
- 1 large Onion
- 3 Garlic cloves
- 2 Bay leaves
- 1 bunch Fresh parsley
- 5 sprigs Fresh thyme
- 1 teaspoon Black peppercorns
- 8 cups Water
- 1 teaspoon Salt
- 4 ounces Mushrooms (optional, for added depth of flavor)
Instructions
Wash and roughly chop the carrots, celery, and onion to large chunks (no need to peel the carrots or onion, as the skins add flavor and color).
Peel the garlic cloves and lightly smash them with the side of a knife.
Place all the chopped vegetables into the pressure cooker, along with the bay leaves, parsley, thyme, black peppercorns, and mushrooms (if using).
Pour in 8 cups of water and add 1 teaspoon of salt.
Secure the lid of the pressure cooker and set the valve to the sealing position.
Cook on high pressure for 15 minutes.
Allow the pressure to release naturally for at least 15 minutes. Then carefully open the valve to release any remaining pressure before removing the lid.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container, pressing gently on the solids to extract as much liquid as possible.
Let the stock cool to room temperature, then transfer it to airtight containers or jars.
Refrigerate for up to 5 days or freeze for longer storage (up to 3 months).
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.0 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
