Instant Dutch Oven - Vegetable Stock

By: Instant Pot Culinary Team

Instant Dutch Oven - Vegetable Stock
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Dutch Oven, Electric Dutch Oven, Slow Cook
cuisine icon Keywords
bay leaves, carrots, celery stalks, cook 6 hour, dinner, dutch oven, easy, electric dutch oven, fresh thyme sprigs, garlic head, green onion, instant dutch oven, Instant Pot Culinary Team, lunch, modern, more than 2 hours, onions, prep 10 min, slow cook, soup, vegan, vegan recipes, vegetarian, vegetarian recipes, whole peppercorns, whole white mushrooms

prep icon Prep Time
10 min
cook icon Cook Time
6 hour
Ingredients
  • 3 onions
  • 3 green onion
  • 2 garlic head
  • 5 celery stalks
  • 4 carrots
  • 2 cups whole white mushrooms
  • 4 bay leaves
  • 2 fresh thyme sprigs
  • 1 1/2 tsp whole peppercorns
Instructions
  • Toss all the ingredients into the Cooking Vessel, add enough water to cover.
  • Close the lid. Select-SLOW COOK and set the time to 6 hours. Press START.
  • Once the cooking cycle is complete, open the lid.
  • Strain the vegetable stock through a strainer and cool.
  • Add salt if desired.
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.
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