Go Back
Instant Pot Vegetable Stock Paste Concentrate recipe by Feisty Tapas

Instant Pot Homemade Vegetable Stock Paste

Maria
Making your own homemade vegetable stock paste is a healthy way to add flavour to your dishes and allows you to know what you have added to your stock. Store in the fridge or freezer (please make sure you read the whole post to know how and why). Keeps for 6 months
5 from 2 votes

Ingredients
  

  • 175 g parmigiano reggiano cheese (optional) I bought a block to grate but you could of course buy it already grated if it’s easier. Now, the cheese is optional, if you are vegan just skip it, I just love the depth of flavour it adds. Update, I've stopped adding the cheese altogether in the last couple of years (more cost-efficient this way and still gorgeous)
  • 300 g celery stalks cut in chunks
  • 3 tomatoes quartered
  • 140 g mushrooms halved
  • 200 g leeks sliced in chunks (green bit included)
  • 2 big carrots cut in chunks
  • 200 g onions
  • 3 cloves garlic peeled
  • 1 broccoli stalk
  • 1 tsp turmeric you don’t have to add this, I like to add turmeric to things because of its anti-inflammatory properties
  • 2 tbsp oregano
  • 1 tsp mixed herbs you can also use fresh herbs of your choice, above all if you have homegrown ones
  • 55 ml cider vinegar or white wine, whichever you have to hand
  • 1.5 tbsp extra virgin olive oil
  • 200 g salt if using less vegetables, use 150 g salt, I use Maldon Sea Salt or salt from the Grape Tree
  • 1 bay leaf

Don't forget you can add other vegetables: I highly recommend courgette, scraps, peelings... don't throw anything away.

    Instructions
     

    • If using parmesan, grate the parmesan cheese or blitz it in your food processor. In the Thermomix: Turbo 3 seconds, 3 times. RESERVE FOR STEP 4.
    • Blitz the vegetables with the turmeric and the herbs (in the Thermomix: 7 seconds speed 10). You may need to do this in a couple of batches, I did. Place the resulting vegetable mix in the Instant Pot’s inner pot. Add the vinegar, oil, salt and bay leaf. Stir to mix well.
    • Lock the Instant Pot lid in place making sure your sealing ring is properly in place and the steam release handle pointing to Sealing. Press Manual. High Pressure. Programme 10 minutes with the – and + buttons. Do a quick release at the end. If you want to cook it in your Thermomix (which you can only do if not too full): 20 minutes, Varoma temperature if a TM31 and 120º if a TM5, speed 2. Of course you could cook it on the hob at this stage for about 25 minutes on a low heat, making sure you keep an eye on it and stir every once in a while so that it doesn’t stick.
    • Place the cooked vegetable mix back in the blender (discard the bay leaf), and blitz with the reserved parmesan if using (Thermomix 1 minute speed 10, if you have cooked it in Thermie let it cool down a little bit first before blending, to about 60 degrees at least). Pour into sterilised Kilner jars. Make pretty labels. Gift to friends. Ask friends to store in fridge and, very important, return Kilner jars when empty.

    Notes

    Note: It will last about 6 months in the fridge. But really it won’t last that long as you will get through it, use it in everything and anything to add flavour. Enjoy!
    Tip: If you have room in the freezer, freeze in ice cube trays, each will be a portion. It won’t quite freeze (due to the amount of salt) and you can use it straight from frozen.
    Get creative and use scraps: you don't have to use the exact same ingredients detailed here. Make sure you use up what you've got.
    Got more than one broccoli stalk? Perfect!
    The one that I would say is a must is the celery, I hate raw celery but love love love it in this stock paste for the flavour it provides once cooked
    Keyword Carrots, celery, mushrooms, stock, tomatoes, vegetable stock, vegetable stock paste