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If you didn’t catch my Instagram story a couple weeks ago, you missed a very important announcements: I GOT AN INSTANT POT!

Okay, maybe that fact isn’t that important, but it’s definitely super exciting for me! A few other bloggers I keep up with (like Retro Housewife Goes Green and Life with Dee) have been loving their Instant Pots – and their readers seem to equally love the recipes they share using it.

I had to get in on the action!

What is an Instant Pot?!

If you don’t know what an Instant Pot is, it is a “pressure cooker, slow cooker, rice cooker, saute/browning, yogurt maker, steamer & warmer” all in one. You can even bake cakes in it. CAKES! I bought my 6 quart Instant Pot on Amazon. It also comes with a little cookbook. I managed to buy mine when it was on sale – so keep an eye out for the good deals!

Definitely make sure to read the instructions thoroughly before using it!

Instant Pot Vegetable Stock Recipe

The very first Instant Pot recipe I’m sharing with you is for vegetable stock. It’s incredibly easy to make, and I prefer it over my Veggie Stock recipe that uses the stove. The Instant Pot seems to extract the flavors better, in less time. Since the Instant Pot also functions as a warmer, you don’t need to stand over it. You can store the veggie stock away when you have the time to.

You’ll notice that in my photos, I didn’t use onion this time when I made it, but I did include it in the recipe below. That’s the beauty of stock though – you can make it with what you have or what you don’t have! I will just add a little extra onion powder when I make soup with this stock. You can also make stock with veggies that I didn’t put in the ingredients list, like herbs, leaks, carrot greens, tomatoes, ginger, etc. It’s totally customizable to your preferences or what you have on hand.

To strain your stock, I recommend using a fine mesh strainer to get out all the little bits of vegetables.