Vegetable stock doesn’t have to be expensive… or hard! Making vegetable stock in your Instant Pot with vegetable scraps is one of the easiest and cheapest ways to make it.
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As I was talking with a friend of mine, I realized that not everyone makes their own stock.
I don’t say that as a condescending remark, I just meant that I have made so many stocks that I have forgotten what it feels like to not know how to make it.
Still condescending-sounding? I know, I’m sorry. I don’t mean it to be!
Making stock is not really a quick process, so I don’t blame you. Not hard, but if you make it on the stove top, it can sometimes take hours, depending on which type you’re making.
One of the stocks that doesn’t take forever is a vegetable stock.
And actually, you don’t want to cook vegetable stock for too long. As I said in my video (we’ll get to that in a second!), certain vegetables become bitter when cooked for too long and can make the stock taste bitter as well.
Today’s stock is made in an Instant Pot and takes about an hour to an hour and a half, most of which you won’t even need to be around for.
Also, if you don’t have an Instant Pot, I highly recommend that you get one. We’ve had one in the house since Christmas and I love it!
If you make it on the stove, that’s okay too! Just know that you should stay at least in the next room over to make sure you’ve got an eye on it. 🙂
Have you ever noticed that vegetable stock is surprisingly expensive?
I mean, it’s not super expensive, but $3-$4 for a box of stock seems a bit silly to me. Especially when it is sooo easy to make and it can be made for nearly free.
How? We’re going to make a vegetable stock out of our vegetable scraps.
Vegetable scraps are the ends that you aren’t going to eat. My vegetable scrap bag usually consists of:
- Carrots: tops, bottoms, and skins
- Onions: tops, bottoms, and skins
- Celery: tops, bottoms, and leaves
- Mushroom stalks
- Garlic bottoms
- Parsley stems
Since what you have for veggie scraps is always going to be a bit different, the flavors are always going to be different from batch to batch. If you see, however, that your veggie scraps are weighted towards one vegetable (i.e., a lot of carrots), be sure to add a few pieces of other veggies. (i.e., add an onion or a couple stalks of celery).
As I get these vegetable scraps, I put them into my collective freezer bag. Once I get about 2 lbs, I’ll make stock. And since we are using the scraps that would have normally been thrown away, it’s almost like we’re making the vegetable stock for free! It’s a win win!
Want a play by play of how to make the stock? Check out this week’s video on YouTube and leave a comment there letting me know what you want me to make next!
Cheers dears!
Gem
Instant Pot Vegetable Stock
Vegetable stock doesn’t have to be expensive… or hard! Making vegetable stock in your Instant Pot with vegetable scraps is one of the easiest and cheapest ways to make it.
Yields: about 11 cups
- 12 cups water
- 2 lbs. vegetable scraps
- 1-2 bay leaves
- Salt and pepper, to taste (optional)
Put all ingredients into an Instant Pot. Place on manual high heat for 15 minutes.
Allow the pot to naturally release for 20 minutes, then quick release the rest. (If you are making it on the stove-top, bring all ingredients to a boil, then bring down to a simmer for 30-45 minutes.)
Strain out the vegetable scraps and discard. Use immediately, refrigerate for later, or freeze.
- Preparation time: 5 minutes
- Cook time: about 1 hour
- Total time: 1.5 hours
