Vegetable stock is super easy to make in the Instant Pot!
3-4stalks of celery
Roughly slice/chop your veggies.
Add the vegetables and 10 cups of water to your Instant Pot.
Set the Instant Pot on manual mode for 30 minutes. Make sure the vent is sealed.
Once the 30 minutes are up, the Instant Pot will automatically go to "warm" mode and begin to naturally de-pressurize. I recommend letting it naturally de-pressurize as opposed to opening the vent because the hot stock liquid may spurt out. It should naturally de-pressurize within an hour, mine took about 40 minutes.
Let the stock cool and then strain using a fine mesh strainer.
Store the stock. I prefer to store it in mason jars in the freezers. Make sure to leave a couple of inches of space at the top of your jars so they don't break when the stock expands as it freezes.
Instant Pot Vegetable Stock https://www.karissasvegankitchen.com/instant-pot-vegetable-stock-recipe/