INSTANT POT VEGETABLE STOCK RECIPES

Steps:

• Heat oil in Instant Pot on Sauté setting (if using a manual pressure cooker, heat over medium-high). Add onions, cut sides down, and cook, undisturbed, until golden brown, about 3 minutes. Add celery, carrots, mushrooms, and garlic and toss to combine and coat with oil. Reduce heat to medium and cook with lid askew, stirring occasionally, until onions and mushrooms start to release some liquid and vegetables are browned in spots, 5–6 minutes. Stir in parsley, bay leaves, and peppercorns, then pour in 3 quarts water.
• Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
• Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.

Steps:

• Step 1
• Either using a medium-sized frying pan over medium-high heat or the bowl of an 8-quart Instant Pot using the sauté function, heat the olive oil until it ripples. Cook the onions, cut side on the skillet, until they are fragrant and golden brown, about 3 to 5 minutes. Set aside.
• Step 2
• In the same skillet or in the bowl of the Instant Pot set to sauté, cook the mushrooms until they brown and are just starting to release their liquid.
• Step 3
• Transfer the mushrooms to the bowl of an Instant Pot if they aren't in there already. Add onions, water, garlic, peppercorns, and salt, if you're using it. Set the Instant Pot to pressure cook on high for 45 minutes.
• Step 4
• Let the pressure release either manually or naturally. Strain the stock and cool.