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Ever wonder how to make your own vegetable stock? It’s super simple, and homemade veggie stock is so much more flavorful than anything you can buy in the store! We’re sharing how to make it using 2 different methods: on the stovetop or in the Instant Pot!
Easy Homemade Vegetable Stock
Easy Homemade Vegetable StockNever buy vegetable stock again! At least, that’s what we said to ourselves after making our first batch of homemade veggie stock. We’ve been making homemade Chicken Stock and Turkey Stock for a while, but never thought to switch things up and make veggie stock instead. But we’re glad we finally did because Homemade Veggie Stock has a wonderful nuanced flavor that works perfectly for both vegetarian and non-vegetarian dishes alike.
In this post, we’re going to walk you through the steps to making vegetable stock using two different methods (on the stove and in the Instant Pot) as well as talk about the best veggies to use, and which to avoid.
Veggie Stock Ingredients
Onions
Carrots
Celery
Garlic (optional)
Fresh Thyme
Fresh Parsley
Bay Leaves
Tomato Paste
Water
The Best Veggies to Use
The end goal for veggie stock is to bump up the flavor of whatever it is you are using it for. However, stock shouldn’t interfer with the flavor of what you are making. So it’s important to use relatively neutral veggies, but ones that will enhance your dish with savory flavors. We chose to use veggies that are often found as the “base” for many dishes (onions, carrots and celery). We’ve also included garlic in our recipe because there is hardly a savory recipe we make that can’t be enhanced with a bit of garlic flavor, though we left it optional because garlic can be a strong flavor. So if you know you are making something that doesn’t go well with garlic, skip it.
We’ve also enhanced this stock with tomato paste. Tomato paste gives the veggie stock a lovely color, and a boost of umami flavor. We really recommend adding it in.
Veggies to Avoid
There is plenty of room to add in additional veggies to your stock (such as leeks or mushrooms) but there are a few you want to avoid. Avoid using any starchy vegetables, such as potatoes, squash or corn. Also avoid adding in overpowering vegetables, such as broccoli, cauliflower or beets. Unless of course, you’d like to create a stock with those flavors, then go for it!
Methods for Making Vegetable Stock
This post covers two ways to make veggie broth: on the stovetop and in the Instant Pot! Choose which method works best for you, depending on what time you have on your hands! Making it on the stovetop takes a lot longer, but it tends to make a richer tasting stock. But making it in the Instant Pot is quite a time-saving trick! It’s become my go-to method the past few years.
Storing Veggie Stock
Store broth in the refrigerator for up to 5 to 7 days. We like to use mason jars! If you are storing it for a week, make sure to check that it smells fresh and there are no visible signs of spoilage. Boil the stock for a minimum of 5 minutes before consuming.
Once the broth is made, if you make a lot (like I do!) freeze it in silicone trays (I like the ones with lids), then store in freezer bags for up to three months. Or you can store it in freezer-safe mason jars, or in freezer-friendly storage bags. Here are the lids I use for mason jars.
How to Use It
Aside from just sipping on it, you can use veggie stock in any recipe that calls for it or for stock. Everything really tastes so much better, especially soups, when you make it with homemade stock!
Recipes to Use with Veggie Stock
- Gluten-Free Minestrone Soup (In 30 Minutes!)
- Vegan Spicy Noodle Soup
- Vegan Cauliflower Soup with Ginger and Turmeric
- Homemade Cream of Mushroom Soup (Lightened-Up!)
- Potato Leek Soup
- Immune-Boosting Feel Good Soup
Homemade Vegetable Stock
Ingredients
- 2 onions halved
- 5 carrots quartered
- 4 stalks celery quartered
- 1 head of garlic halved
- 1 bunch of thyme leaves
- 1 bunch of parsley
- 2 bay leaves
- 2 tablespoons tomato paste
- Water
Instructions
How to Make it in the Instant Pot:
- Add all ingredients and 2 quarts of water to a 6 or 8-quart pressure cooker. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 30 minutes. Note: it will take time to come up to pressure with all that water!
- Once done, use natural pressure release for 10 minutes. Shut off the pressure cooker. Carefully release any remaining steam and uncover.
- Let the stock cool until it is easier to handle. Remove the veggies with a slotted spoon, and then strain the remaining broth through a fine-mesh strainer. You may want to strain twice!
- Pour broth into storage containers and let cool completely before covering. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. You can also add salt here to taste, before storing, or add as using.
How to Make it on the Stove Top:
- Combine all ingredients in a very large stockpot and cover with just enough water to cover the vegetables (about 3 quarts).
- Bring it up to a boil over medium-high heat and then lower the heat to let the liquid simmer, continuing to cook, adding more water to keep the veggies covered, for at least 1 hour and up to 1-½ hours.
- Let the broth cool until it is easier to handle. Remove the veggies with a slotted spoon, and then strain the remaining broth through a fine-mesh strainer. You may want to strain twice!
- Pour broth into storage containers and let cool completely before covering. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. You can also add salt here to taste, before storing, or add as using.
