Pressure Cooker Vegetable Stock
Servings: 6
Calories: 191kcal
Equipment
- Electric Pressure Cooker
- Vegetable Stock Silicone Trays We love these the most
Ingredients
- 1 kg /2.2lbs Vegetable Scraps
- 1 Large Brown Onion
- 4 Garlic Cloves
- 1 Tbsp Extra Virgin Olive Oil
- 240 ml /1 Cup White Wine
- 1 Tbsp Mixed Herbs/Italian Seasoning
- Salt & Pepper
Instructions
- Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Whilst it heats up, peel your whole garlic cloves, and add to the instant pot Sauté your garlic and onion until your onion starts to change colour.
- Cancel sauté and deglaze the instant pot with white wine.
- Add in your vegetable scraps and seasoning and mix well.
- Pour enough water in, to just over the vegetable scraps (approximately 6 cups/1.5 litres)
- Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes on soup/broth. Follow this up with a quick pressure release.
- Strain with a mesh strainer and load your vegetable stock into a bowl to cool down.
- Once fully cool, remove any fat from the top. Then load into containers and freeze for later.
Notes
Scraps. I recommend you make this in the middle of prepping dinner. I find that as you prep your dinner, you have plenty of peelings. Such as potato peelings, celery bits you don’t want to cook with, carrot peelings and such like. Then load into a bowl and put to one side to make a stock with.
Containers. You can use any containers for freezing in, that is suitable for the freezer. I love the 1 cup/240ml silicone trays that you can then get one out at a time. You can also use little freezer containers too.
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 20mg | Potassium: 699mg | Fiber: 9g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 1mg