Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Dark Vegetable Stock

This richly flavored vegan stock is infused with the earthy essence of mushrooms. Use it in soups or stews—or sip on a cup of it alone as an energizing hot beverage.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 60 minutes

TOTAL TIME: 1 hour 20 minutes

RELEASE: Natural

MAKES: about 8 cups

• 1 tablespoon olive oil
• 2 red onions, peeled and quartered
• 3 cloves garlic, smashed
• 2 carrots, peeled and coarsely chopped
• ½ cup shiitake mushroom stems (from about 16 mushrooms) or 4 whole dried shiitake mushrooms
• 6 ounces cremini or shiitake mushrooms, sliced
• 2 celery stalks with leaves, chopped
• 1 sprig rosemary
• 3 sprigs thyme
• 2 bay leaves
• ¼ teaspoon whole black peppercorns
• 8 cups water
• ½ teaspoon salt

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil. Add the onions and cook for 4 minutes.* Add the garlic and cook 6 minutes longer or until the onions start turning brown. Press cancel. Add carrots, shiitake mushrooms, cremini mushrooms, celery, rosemary, thyme, bay leaves, peppercorns, and the water. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Pour stock through a strainer, pressing on the solids with a spoon to extract all the liquid and flavor. Stir salt into the stock.

Use immediately or store in a tightly covered container in the refrigerator for up to 1 week or for up to 3 months in the freezer.

*note: The onion and hot oil will spatter a bit while it’s being sautéed.