Simple Homemade Vegetable Stock

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Simple Homemade Vegetable Stock

A perfect base for all your homemade soups.

Prep: 2 min Total: 4 hrs


2 cups vegetable leftovers (I keep a Ziploc bag in the fridge of leftover onions, celery, carrot peels, tomatoes etc. instead of throwing them out)


2 tbls salt

1 tbls peper

Place vegetables in the pressure cooker and fill the pot with water. Add salt and pepper and close the lid. Cook on low pressure for 4-6 hours (the pressure cooker will switch to Keep-Warm during cook time, leave on Keep-Warm until the full cooking time has elapsed).

Once cooking time is finished, carefully pour the contents through a fine strainer or sieve into a heat-proof container or bowl.

Use stock within 1 week or store in freezable containers for up to 3 months.
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