Name: Instant Pot Vegetable Stock
Yield: Makes about 2½ quarts
Ingredients: 1 Tbsp. vegetable oil; 2 medium onions, unpeeled, halved; 2 celery stalks, halved crosswise; 2 large carrots (6–8 oz. each), scrubbed, halved crosswise; 8 oz. white button or crimini mushrooms, torn in half if large; 1 head of garlic, halved crosswise; Handful of parsley; 2 bay leaves; 1 tsp. whole black peppercorns; 2 tsp. kosher salt (optional); An Instant Pot or other pressure cooker

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Photo by Chelsie Craig, Food Styling by Kate Buckens

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors. If you plan to use the stock in a dish where it will cook down dramatically (such as a braise, risotto, or pan sauce), omit the salt.

Recipe notes

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