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Instant Pot Vegetable Broth

Easy recipe for homemade Instant Pot vegetable broth. You can make this in any electric pressure cooker. Use fresh veggies or scraps for a cost effective recipe.

Broth in a pot with carrots on the table next to it.

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This homemade vegetable broth in the Instant Pot is incredibly easy to make, and I generally prefer it over my stovetop-method stock recipe. The Instant Pot seems to extract the flavors better, in less time. Since the Instant Pot also functions as a warmer, you don’t need to stand over it. You can store the vegetable broth stock away when you have the time.

Carrots and celery on a table with mushrooms in a bowl.

Vegetable Broth Base

These are the most commonly used vegetables for a flavorful, rich broth:

  • Carrots
  • Celery
  • Onion
  • Herbs
  • Garlic

Add-Ins

You don’t have to stick to just those ingredients, though. There are plenty of other vegetables and add-ins you can throw in the pot.

  • Veggie stems/greens (like carrot greens)
  • Tomatoes
  • Green onions
  • Leaks
  • Turmeric
  • Ginger
  • Mushrooms

Saving Veggie Scraps

To make a cost-effective vegetable broth, save your vegetable scraps. I have a resealable bag in my freezer that I toss everything into as I go. Add 10 cups of water to about 5 cups of scraps and follow the same directions in the recipe card.

As long as you still wash before you peel, you can use carrot peels and onions. Add the ends of celery stalks, carrot greens, leftover herbs, etc.

Broth is even a great way to use up any vegetables that will go bad before you get around to cooking them. Bought an entire head of celery and only needed a a single stalk? Roughly chop it up and add it to the scrap bag!

Vegetable broth in an Instant Pot with a ladle.

Instructions

This Instant Pot vegetable broth is super simple to make.

  • Roughly chop up the vegetables add them to your Instant Pot along with 10 cups of water.
  • 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 depressurize as opposed to opening the vent because the hot stock liquid may spurt out. It should naturally depressurize within an hour, mine takes about 40 minutes.
  • Let the broth cool and then strain it carefully. I put a large colander in a pot and strain it that way first. Then, I use a fine mesh strainer to get out any small bits of herbs or vegetables.

Don’t make the mistake of straining your broth directly into the sink. Make sure to strain into a pot. You don’t want any of that hard earned liquid to go down the drain! It might sound funny, but I saw a TikTok video recently of a woman doing exactly that and have almost done it myself!

3 jars of homemade vegetable stock.

Storage

Store vegetable broth in the fridge for up to a week.

Store in the freezer for up to 3 months.

You can store in a resealable bag, but I recommend doubling it up just in case it leaks. My favorite way is to use Souper Cubes.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Instant Pot Vegetable Broth

Karissa Besaw
Vegetable broth is super easy to make in the Instant Pot. Just toss all of your ingredients in and le the pressure cooker do the work. Include vegetable scraps for a cost effective broth.
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Vegan
Servings 10 cups
Calories 10 kcal

Ingredients
  

  • 4-5 carrots
  • 1 cup mushrooms
  • 1 onion
  • 3-4 stalks celery
  • 6 cloves fresh garlic

Instructions
 

  • Roughly 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 depressurize. I recommend letting it naturally depressurize as opposed to opening the vent because the hot broth liquid may spurt out. It should naturally de-pressurize within an hour, mine took about 40 minutes.
  • Let the broth cool and then strain it carefully. I put a large colander in a pot and strain it that way first. Then, I use a fine mesh strainer to get out any small bits of herbs or vegetables.
  • Store the broth. 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.

Nutrition

Calories: 10kcalCarbohydrates: 2gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 14mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 2065IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
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