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Instant Pot Corn Stock

Making homemade Corn Stock in the Instant Pot has never been easier! Reduce food waste AND have a flavorful broth on hand all the time by using corn cobs. This stock can be used for soups, pastas, risottos, and more!
5 from 2 votes
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Course: Side Dish, Soup
Cuisine: American, Gluten-free, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Natural Pressure Release: 15 minutes
Total Time: 45 minutes
Servings: 4 cups
Calories: 76kcal
Author: Emily

Equipment

Ingredients

  • 4 cobs Fresh Corn kernels removed
  • 2 cups Kernels raw, blended
  • ½ Yellow onion
  • 2 sprigs Fresh rosemary
  • 2 stalks Celery roughly chopped
  • 8 cups Water
  • 2 cloves Garlic raw

Instructions

  • Start by using a sharp knife to remove the corn kernels from the cob. 
  • Stand the corn cob upright on a cutting board and run the knife from the top to the bottom, getting as close to the cob as possible. 
  • Put the kernels in a separate bowl. 
  • Slice the yellow onion in half, longways. Remove the papery skin and any straw-like root pieces, but keep the root attached to the onion. 
  • Roughly chop celery. 
  • Add 2 cups of raw corn kernels to a blender and pulse until creamy.
  • Turn the Instant Pot to sauté and allow it to heat up. 
  • Add a small amount of high-heat oil to the pot and place the half yellow onion face down. 
  • Press down on the onion and let it sear until it becomes lightly charred, about 3 minutes on high heat. 
  • To your Instant Pot or pressure cooker with the onion still in, add corn cobs, blended corn kernels, rosemary sprigs, optional garlic cloves, and chopped celery. 
  • Add 8 cups of water, then add the blended corn kernels and combine as well as you can. 
  • Press CANCEL on the sauté function. Then, close the lid, set the vent to sealing position and pressure cook on HIGH for 20 minutes. 
  • After the 20 minutes are up, perform a natural pressure release for 15 minutes. A natural release means you don't do anything other than press CANCEL, and allow some or all of the pressure to release without touching the valve. I recommend setting a 15 minute timer. 
  • After those 15 minutes, flip the valve to venting and release any remaining pressure. 
  • Then, open the lid. 
  • Use tongs to remove large objects like corn cobs and onion. 
  • Place a large bowl in your kitchen sink, with a fine mesh strainer over the bowl. 
  • Use oven mitts or towels to remove the inner pot from the Instant Pot and pour the contents into the strainer and bowl. 
  • Remove the strainer from the bowl. 
  • Place the strained corn stock in a large air-tight container and store in the fridge.

Notes

Recipe copyright Legally Healthy Blonde. For educational or personal use only.
  • Feel free to add additional herbs, spices, or more onions and garlic. Things like shallots, thyme leaves, peppercorns, etc would all be great additions that add more flavor.
  • Use this the exact same way you would use a vegetable broth. It will be much lighter in color and have a more subtle, slightly sweet flavor. Using it in Instant Pot Vegan Corn Risotto is my favorite method!
  • This method will produce a slightly "cloudy" broth, with some fine pieces still present. To make a clear broth, use a fine mesh strainer AND a cheesecloth when straining.

Nutrition

Serving: 1cup | Calories: 76kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 193mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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