Instant Pot Vegetable Stock 

You need a pressure cooker, or instant pot, to cook this stock as directed. You can slow cook it on the stove or in a crock pot.

You can omit the mushrooms if you like, as they are not recommended on the traditional NB program.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10
Calories 23 kcal


2 (350g) small onions (keep the outer layers)                                                                                        2 (86g) celery stalks
2 (214g) carrots
2 bay leaves
1 (8g) dried shiitake mushroom
6 (86g) cremini mushrooms
4 (11g) garlic cloves
1 teaspoon whole peppercorn
2 tablespoons (30ml) light soy sauce (wheat free)
8 cups (2L) cold water -filtered or spring
Your favorite fresh or dried herbs


1. Prepare Ingredients: Prepare ingredients as instructed.
2. Pressure Cook Vegetable Stock: Place all ingredients in the Instant Pot. Close lid and pressure cook at High Pressure for 15 minutes + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Opening the lid carefully.
3. Strain the Stock: Strain vegetable stock through a fine-mesh strainer. Let it cool to room temperature and .refrigerate