Instant Pot Vegetable Stock

Ingredients

• 2 (350g) small onions (keep the outer layers) (, roughly chopped)
• 2 (86g) celery stalks (, roughly diced)
• 2 (214g) carrots (, roughly diced)
• 2 bay leaves
• 1 (8g) dried shiitake mushroom
• 6 (86g) cremini mushrooms (, roughly sliced)
• 4 (11g) garlic cloves (, crushed)
• 1 teaspoon whole peppercorn
• 2 tablespoons (30ml) regular soy sauce
• 8 cups (2L) cold water
• Your favorite fresh or dried herbs

Instructions

1. 1

   Prepare Ingredients: Prepare ingredients as instructed.

2. 2

   Pressure Cook Vegetable Stock: Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.

3. 3

   Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and refrigerate.