— Svetlana Hanson

You don't need to adjust the amount of water, but you might wanna adjust the cooking time a little bit because of the, the, the way Insta Potts work, uh, it's going to cook quicker, basically, it's kind of a pressure cooker and it's making things cook a lot faster. So on an Instapot stock, I'd probably do about 30 minutes, maybe 40 at the most for it. So it's gonna be a lot quicker than, uh, one you would just do on your stove top. Uh, you can use the same ingredients for it. I'm a big fan of the, the scrap, uh, stock as well too. So, um, you know, and I just made those mushrooms the night I took the, the stems off of them, the un kind of usable parts that are just too woody to, to eat in a meal. Some people love those. I just trim 'em off so they're easier. Um, and then I'll take, you know, the scraps like the, the, uh, skins of carrots after I've been peeling them. Um, and like the ends of celery, like just the, the start of them and the leaves and stuff like that. Um, and onion skins, that's kind of like my go-to for those. I'll always put onion skins in those. Um, and I'll take all that and put it into a freezer. Um, so as I'm using that, I just have like a big baggie, a freezer bag I'll put 'em into and then keep putting 'em into until that bag fills up. And once it does, I make a big pot of stock. So you could do the same thing with an Instapot as well. Um, I'll typically put like a one or two, you know, dried shiitake into just to add a little umami to the stock, um, and then put that in your Insta Pott, fill it with water, put it on for 30 minutes. You're gonna end up with a fantastic stock. Um, just once it gets to the 30 minutes, just let it, you know, uh, the pressure kind of come out as normal and you'll, uh, just want to basically put all that through a strainer. Um, and you have a great stock that you made for free, um, with no sodium. So it's a wonderful way to make stock and have it around the house. Uh, I don't just use it for soups, I use it for cooking as well. So if I'm cooking other things, I'll typically deglaze the pan with a little bit of stock and add some flavor to it as well. If I'm making rices or different things like that, uh, a lot of times I'll make it with stock as well. Sometimes I'll, even if I have a lot of stock, I'll even use, um, use it to cook pasta and sometimes to add different flavors to the pasta on those and sneak a little nutrition in for my kids sometimes too.