Easy Homemade Vegetable Stock
Easy Homemade Vegetable Stock is an easy way to make homemade vegetable stock using Instant Pot, slow cooker or stove top methods!
I learned a lot from the reader’s survey that I took in December. The consensus was that you want more healthy dishes, and you’d like them in 30 minutes or in one pot. Or all of the above thank-you-very-much.
Those of you that completed the survey also mentioned that you’d like more cooking how-to’s and Instant Pot and slow cooker recipes. One reader even asked for recipes with instructions included for the slow cooker, Instant Pot and the stove top.
Oddly enough, I was thinking that I wanted to do the very same thing. I also plan to go through and add Instant Pot instructions to old slow cooker recipes, etc. to give people options.
I think this recipe for Easy Homemade Vegetable Stock is a great cooking how-to because homemade stock is one of the building blocks of good cooking. Over the years I’ve learned what really sets a dish apart from the rest, and that’s homemade stock.
It’s so nice to control the ingredients and it gives your soup unmatched flavor!
That’s where this vegetable stock recipe comes in. It’s super simple to make and you decide whether you want to make it in your Instant Pot/pressure cooker, in the slow cooker or on the stove top.
Isn’t it nice to have options?
Let’s take a look at the (3) options we have here:
- Slow Cooker: 3-4 hours on high or 6-8 hours on low
- Stove Top: 1 hour
- Instant Pot/Pressure Cooker: 15 minutes
My favorite method for making vegetable stock is in the Instant Pot, because I love the ability to get my vegetable broth in mere minutes. You just can’t beat that.
I’ve owned a pressure cooker for several years now, and finally decided it was time to purchase an Instant Pot. It’s definitely one of the best purchases I’ve made and I highly recommend it.
I’ll have a lot more Instant Pot recipes coming your way so be on the lookout. 🙂
If you use vegetable stock often, you know that they’re not created equally. Some brands are quite strong which I can’t stand, because it changes the entire flavor of the dish I’m trying to prepare.
This recipe is a blank canvas and utilizes mainstream veggies like onions, carrots, celery, leeks and mushroom stems. These are my go-to’s because they don’t result in overpowering flavor.
What I love about making vegetable stock is that I don’t have to use the freshest veggies so it helps minimize waste. I like to store my veggie scraps like peels, ends of carrots or celery, mushroom stems, and leek tops in my fridge for up to a week or I freeze them until I’m ready to make stock.
You can play around by adding different types of veggies to your stock like fennel, summer squash, asparagus and green beans, but there are several to avoid.
Cruciferous veggies like broccoli, cauliflower and brussels sprouts will overpower your stock, as will rutabagas, turnips, cabbage and artichokes.
Parsley, thyme and bay leaf are great additions, and I always add a few peppercorns as well.
The one thing that I never add? Salt. You can certainly add 1/2 teaspoon or so when the broth is finished, but I never do. I like to hold off on the salt until I’m using the stock to prepare my dish.
Once you start making this Easy Homemade Vegetable Stock at home I think you’ll never go back to store bought again. You control the flavor, the sodium and you minimize vegetable waste and utilize those scraps.
It’s a win any way you look it, and your dishes will taste just the way you want them to.
Instant Pot Homemade Vegetable Stock
- 1 yellow onion peeled and quartered
- 2 stalks celery cut into large chunks (include leafy tops if you have them)
- 2 large carrots cut into large chunks
- 1 cup mushroom stems
- 1 bay leaf
- 2 sprigs parsley
- 2 sprigs thyme
- 6 peppercorns
- 8 cups of water
Instant Pot method:
- Place all ingredients in the Instant Pot and lock the lid in place. Select the Pressure Cook button and set it to Normal pressure for 15 minutes. Allow the Instant Pot to naturally release pressure, then unlock and remove the lid.
Slow Cooker method:
- Place all ingredients in the slow cooker. Cover and cook on low for 6-8 hours or high for about 3-4 hours.
Stove Top method:
- Place all ingredients in a large soup pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for one hour.
After cooking for all methods:
- Set a strainer over a large bowl and line with cheesecloth if necessary.
- Pour the stock into the strainer and discard the solids.
- Cool completely then store the stock in an airtight container in the the fridge for up to 1 week or freeze for up to 6 months.
- Vegetable scraps are great for stock! Save the ends from carrots, celery, leek tops, mushroom stems, onions and store in an airtight container in the fridge until you're ready to make your stock or freeze for later use.
- This recipe is a rule of thumb. You can change the quantities of the vegetables depending on what you have. Feel free to experiment with small amounts of other vegetables but be aware that some will change the flavor of your stock significantly.
- Avoid using vegetables with strong flavor such as cabbage, brussels sprouts, broccoli, cauliflower, turnips or rutabagas as they will overpower your stock. Think of your stock as a blank canvas -- you'll be adding more flavor to it when prepare your dishes!
- It's ok to use vegetables that have wilted slightly but be sure not to use vegetables that are nearly spoiled or moldy.
- I don't add salt to my stock at all as I like to wait until I add it to my dishes. Feel free to add 1/2 teaspoon or so of kosher salt if desired.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.