Recipes
Instant Dutch Oven - Vegetable Stock
more than 2 hours
Easy
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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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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