Go Back
+ servings
Homemade vegetable stock in jar surrounded by vegetables

Instant Pot 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!

Leave a Review »


  • 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.


Serving: 1g, Calories: 18kcal, Carbohydrates: 4g, Protein: 1g, Sodium: 26mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!