Comments on: Instant Pot Vegetable Stock

By: Maggie

Maggie — Fri, 06 Oct 2023 23:15:44 +0000

This was such an easy recipe and I think it added a lot to my red lentil soup. Amy + Jacky are usually the first people I check with when looking for a new instant pot recipe. They create recipes with a depth of flavour that is often missing in other instant pot creations. I have several favourites now that are part of my cooking repertoire and look forward to adding more.
Thank you so much Amy + Jacky for all the work you put into these!!

By: Penny @ FB

Penny @ FB — Thu, 10 Nov 2022 18:45:34 +0000

Cleared the fridge and made the best veggie stock, 15mins HP and 15mins NPR

By: Susan @ FB

Susan @ FB — Mon, 16 May 2022 04:52:46 +0000

It is amazing how flavorful this veggie broth recipe is – and such golden color! I filled up my 8 quart with veggie scraps and basically followed Amy and Jacky’s recipe but high pressure cooked for 30 minutes and did a full natural release. I added extra scraps from bell peppers, the ends of bok choy, whatever I had. The house smells so good and my freezer will be well stocked ❤️

By: sianzilla

sianzilla — Mon, 10 May 2021 04:14:39 +0000

I have an 8L Duo Crisp and I put my diced veggies in the air-fryer basket because I don’t have fine mesh strainer. It still produced a really lovely stock and made cleaning up so easy. Thanks for the recipe 🙂

By: Noreen @ FB

Noreen @ FB — Fri, 26 Mar 2021 01:35:50 +0000

I wanted to share my method for making vegetable broth from scraps. I save vegetable scraps in a large 2-gallon ziplock bag in my freezer. The vegetables are mostly mushrooms, carrot skins, potato skins, scallions, leeks, onion skin and sometimes pumpkin or squash.
Once the broth is cooked in my instant pot then I strain the broth. I place a strainer over a 4 cup measuring cup. I use the back of a spoon to squeeze out as much broth as possible. I pour the broth into a repurposed jar and store it in my refrigerator.

By: Ali

Ali — Tue, 23 Mar 2021 00:47:39 +0000

In reply to Amy.

Hey! I’m allergic to mushrooms as well!
I’ve used miso paste, yams, and bread to get the “umami” flavour
I’ve heard people really recommend using tomato paste, and dried seaweed (like kombu) as well!

By: Amy

Amy — Wed, 10 Feb 2021 23:56:30 +0000

Hi, I searched through the comments, sorry if I missed this one..I’m allergic to mushrooms and wondering if you might be able to suggest a substitution? Although I do love them, they don’t love me..I’m sure this is best with the mushrooms

By: Scandinavian Simon

Scandinavian Simon — Sat, 04 Jul 2020 20:45:15 +0000

“YOU R THE BEST”
Thank you so much for your site, I´m so impressed. When someone uses 20 hours to cook under pressure a bone broth, and 6-7 hours on veggie stock !!!! To figure out which time gives the best results. YOU need a medal. A GOLD medal.
Hwoo would do that ? NO ONE !!!
But you did, you have done it….. And you are giving it to us.WOW!!
I just bought my first Instant Pot, and it will be in my hands on wednesday 8/7-20, and I can´t wait to get cooking with it. With yours recepies.
I love you man, both of you Amy + Jacky.
Please keep cooking, and posting.
Love and gratefulness.
Scandinavian ‘Simon

By: Amy + Jacky

Amy + Jacky — Wed, 19 Feb 2020 00:08:08 +0000

In reply to Cara.

Hi Cara,

thank you for your question 🙂

You will want to cut the root end off and they can be quite dirty.

Please take care
Jacky

By: Cara

Cara — Mon, 17 Feb 2020 22:31:56 +0000

Another question about the onion. You are leaving the papery skin on, from what I understand. Are you leaving the root end in there as well?