Learn how to use your Instant Pot or Slow Cooker to make a flavorful vegetable broth that is gluten-free and vegan.

veggie broth in jars

Instant Pot vegetable broth is such a great stock item to have on hand. You can use either fresh vegetable or scraps that you save from cooking. Some people save a bag of scraps and freeze them until they want to make homemade vegetable broth.

Veggie broth can be used:

  • as the base of soups and stews
  • warmed up and served as a beverage
  • or in any recipe when you need a liquid

I almost always use vegetable broth when I’m using my Instant Pot, since you need at least 1 cup of liquid for most pressure cooker recipes.

veggie broth in a bowl

Recipe Tips

  • You can make this vegetable broth recipe in a slow cooker or a pressure cooker. I’ve included instructions for either device in the recipe card below.
  • Feel free to get creative with your vegetables! You don’t have to follow my recipe exactly. You can use almost any vegetable in a broth, including mushrooms, potatoes, and herbs.
  • Use filtered water to reduce any chlorine flavor from tap water.

vegetables for broth

FAQs

Can I put potatoes in my broth? 

Yes, you can. I like to peel them before adding them to a broth.

Can I leave out the salt?

Yes, absolutely! 

Recommended Items

broth in bowl and mug

Here is the printable recipe:

Print

Instant Pot or Slow Cooker Vegetable Broth

bowl of vegetable broth with fresh herbs on top

Learn how to use your Instant Pot or Slow Cooker to make a flavorful vegetable broth that is gluten-free and vegan.

  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 65 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Instant Pot or Slow Cooker
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 bunch of carrots, sliced into large sections
  • 1 bunch of celery, sliced into large sections
  • 1 onion, chopped roughly
  • 12 leeks
  • 1 bunch parsley
  • 1 bay leaf
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 8 cups filtered water

Instructions

  1. For the Instant Pot, combine the ingredients in the base of a 6-quart or 8-quart pressure cooker. Set the pressure to high for 30 minutes. Let the pressure come down naturally for 10 minutes before releasing the remaining pressure. Remove the lid and use a ladle to separate the liquid from the vegetables when finished and discard the cooked vegetables.
  2. For the Slow Cooker, combine all ingredients in a large slow-cooker and cook on high for 4 hours or low for 8 hours. Use a ladle to separate the liquid from the vegetables when finished and discard the cooked vegetables. Broth can be frozen for later use or kept in the refrigerator for up to 5 days.

Notes

Use immediately or store in a tightly sealed container in the refrigerator for up to 5 days. Or, you can divide the leftovers into freezer-safe containers and freeze for up to 2 months.

Keywords: vegetable broth in the crockpot, pressure cooker vegetable broth, slow cooker broth, vegan broth

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