Homemade Vegetable Stock in Pressure Cooker

Vegan, GF, Low-Sodium Vegetable Broth, packed with nutrients, and ready in just 20 minutes!

Vegan, GF, low-sodium, and surprisingly healthy.. this Vegetable Stock just needs 20 minutes of cooking and has ton of flavor to make all of your winter soups and stews even more delicious! 

The best part of making vegetable stock at home? You can really use any veggies/flavors of your choice and can still keep it low-fat and low-sodium. Bonus?! Without any preservatives and needs just 20 minutes start to finish! How good does that sound?

In my kitchen, every soup starts with a batch of vegetable stock (if I don't have some frozen already). To save time, I often make stock in pressure cooker. Pressure cooker not only saves time but also preserves the nutrients very efficiently. So today I thought to share my favorite stock recipe with you all! Plus, I'm also sharing some homemade secrets which make homemade vegetable broth much more than just soup-flavor-enhancer.

Honestly, in my home, homemade vegetable stock (or broth) is much more than just a flavor-enhancer for soups and stews. I'm fan of making a big pot of pressure cooker stock every w...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 5 Cups Serves: 5
Notes: No. of servings depends on serving size.


    Vegetable Stock

  • 2 Tomatoes (medium size, quatered)
  • 2 Carrots (medium, rough chopped)
  • 2 Cup Spinach (2 generous handfuls)
  • 1/2 Yellow Onion
  • 1 Celery (stalk, rough chopped)
  • 1 inch Ginger (small chopped)
  • 2 tbsp Lime (juice, adjust per taste)
  • 1 tsp Olive Oil (use oil spray to use less oil)
  • 1/2 tsp Salt
  • 1/2 Cup Cilantro (small bunch, stems and leaves)
  • 1 inch Turmeric (fresh root, optional)
  • 2 Thyme (sprigs, or use oregano, both optional Or 1/4 tsp Indian ajwain)
  • 6 Cup Water
  • Winter Vegetable Broth

  • Mint (as per taste)
  • Lime (juice, as per taste)


  • 1. In pressure cooker pot, heat 1 teaspoon olive oil. (You can also use canola or just a spray or two of oil). Add onion, carrots, chopped tomatoes, and celery. Saute until onions and tomatoes are soft. (3-4 minutes). Now, add thyme, ginger, lime juice, cilantro, spinach, salt, and water then combine well.
  • 2. Place the lid of cooker and cook on high heat until pressure builds (if your cooker has pressure indicator then until first whistle). Now, lower the heat to medium-high and cook for 8 minutes.
  • 3. After 8 minutes, (6-7 whistles), switch-off the heat. Leave the cooker aside for 10 minutes until pressure is fully realized. Once pressure realized, open lid, and pass the contents of pot through a fine-mesh or food mill. Discard the solids.
  • 4. Store stock/broth in air-tight container in refrigerator for up-to one week. Or let it cool completely and the freeze in small portions for up-to 6 months.
  • 5. For Medicinal Broth, Add some lime juice, crushed mint leaves in fresh made hot stock. Taste and adjust salt if needed. Drink 1/2 cup at time to help with cold or to simply warm-up in cold weather.

2 comment(s)

Wow, what a fast way of making stock. I usually do it on the stove and it take a fair bit of time to prep it for my meal I'm going to cook with it. Super fast and still tastes good. Thanks for all the time you just gave back to me.
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