Instant Pot Vegetable Broth is a budget-friendly, wholesome, and simple way to make stock. Use whole vegetables or veggie scraps and a few simple seasonings. Once you’ve had homemade stock, you’ll never choose the boxed version again.

mug of instant pot veggie broth on a table with carrots.

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 broth.

Veggie stock can be used:

  • as the base of soups and stews,
  • warmed up and served as a beverage,
  • or in any savory recipe or during soup season in place of water.

I almost always use vegetable broth when I’m using my Instant Pot, since you need at least one cup of liquid for most pressure cooker recipes, including my Instant Pot Vegetable Soup or my 3-Ingredient Butternut Squash Soup.

Why You Need This Recipe

  • Save money by making your own vegetable broth instead of buying packaged versions. I like using the Instant Pot electric pressure cooker, but I’ve also included slow cooker instructions.
  • Make a giant batch of broth using scraps and then freeze whatever you don’t need right away.
  • Customize your broth based on your flavor preferences. Use your homemade vegetable stock to replace chicken stock, chicken broth, beef broth, or bone broth in most recipes without changing the flavor too much.

Key Ingredients

photo with labeled ingredients for instant pot vegetable broth.

The ingredients for making broth can vary depending on what you like or have on hand. But, here is how I usually make mine. It’s better than any store-bought broth from the grocery store I’ve had.

  • I like to use carrots or carrots scraps including carrot peels and carrot tops. Just be sure to rinse off any dirt or debris first.
  • Fresh garlic cloves add a lot of flavor.
  • Onion and celery also add flavor. Feel free to include the celery leaves for added flavor.
  • Seasonings include peppercorns, salt, and bay leaves.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

process shot collage for instant pot vegetable broth.

Step One

Gather your vegetables and seasonings.

I like to use a mixture of vegetables like carrots, onion, garlic, and celery. You’ll need about 4 cups of roughly chopped vegetables or vegetable scraps.

You can get creative and use other vegetables including fennel, parsnips, leeks, and mushrooms. You can use cruciferous vegetables like broccoli and cauliflower or fresh herbs like dill and parsley, but just be aware that those flavors will be prominent in your finished broth.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the water and seasonings and lock on the lid. Set the time to 30 minutes at high pressure.

Step Three

Let the pressure come down naturally for about 10 minutes and then use the quick-release to get rid of any remaining pressure.

Step Four

Remove the lid and then carefully strain out the vegetables from the broth. You can also place a colander over a very large bowl or stock pot and then pour the broth through the colander to catch the cooked veggies and bay leaf.

Then, transfer the broth to your storage containers.

bowl of vegetable broth on a table with fresh carrots.

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 and seasonings! You don’t have to follow my recipe exactly.
  • Use filtered water to reduce any chlorine flavor from tap water.
  • Store your homemade vegetable broth in an airtight container including mason jars or glass jars or a ziplock bag in the fridge for up to 5 days.
  • Want a stovetop recipe? Try this recipe for Vegetable Stock.

Recipe FAQs

Can I put potatoes in my broth? 

Yes, but the starch in the potatoes will make your broth cloudy and a little gummy. So, it’s best not to use potatoes in vegetable broth.

Can I leave out the salt?

Yes, absolutely! 

Are root vegetables good in vegetable broth?

Some root vegetables like carrots, parsnips, garlic, and onion are excellent in broth. Some root vegetables like potatoes and sweet potatoes aren’t the best choices because they add too much starch.

Can I eat the vegetables after I make the broth with them?

No, it’s best to discard the vegetables after they have been used to make broth.

What kinds of scraps can you use to make broth with?

Many vegetable scraps can be used to make broth. For instance, you can use the ends of carrots or celery stalks, onion skins, and ends of mushrooms stems. But, be sure that your vegetable scraps are clean and not moldy. Veggie scraps can last in the refrigerator for about a week, or frozen in the freeze for up to 2 months.

mug of instant pot vegetable broth with fresh parsley on top.

More Healthy Instant Pot Recipes You Might Like

Or, check out my round-up of the best Instant Pot Soup recipes.

Don’t Miss These Instant Pot Resources!

How to Make Instant Pot Boiled Potatoes

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot veggie broth hero

Instant Pot Vegetable Broth

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5 from 2 reviews

Print Recipe

Instant Pot Vegetable Broth is a budget-friendly, wholesome, and simple way to make stock. Use whole vegetables or veggie scraps and a few simple seasonings. Once you’ve had homemade stock, you’ll never choose the boxed version again.

  • Total Time: 65 minutes
  • Yield: 8 cups 1x

Ingredients

Units Scale
  • 1 bunch of carrots, sliced into large sections
  • 1 bunch of celery, sliced into large sections
  • 1 onion, chopped roughly
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1 teaspoon whole black peppercorns
  • 8 cups filtered water

Instructions

  1. Combine the ingredients in the base of a 6-quart or 8-quart pressure cooker.
  2. Set the pressure to high for 30 minutes (or up to 60 minutes).
  3. Let the pressure come down naturally for 10 minutes before releasing the remaining pressure.
  4. Remove the lid and use a ladle or a fine-mesh strainer to separate the liquid from the vegetables when finished. You can also place a colander over a very large bowl or stock pot and then pour the broth through the colander to catch the cooked veggies. 
  5. Divide the broth between your storage containers. Refrigerate or freeze until ready to use.

Notes

  1. 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.
  2. You can get creative and use other vegetables including fennel, parsnips, leeks, and mushrooms. You can use veggies like broccoli and cauliflower, but just be aware that those flavors will be prominent in your finished broth.
  3. Many vegetable scraps can be used to make broth. For instance, you can use the ends of carrots or celery stalks, onion skins, and ends of mushrooms stems. But, be sure that your vegetable scraps are clean and not moldy. Veggie scraps can last in the refrigerator for about a week, or frozen in the freeze for up to 2 months.
  4. You’ll need about 4 cups of chopped vegetables or vegetable scraps for this recipe.
  5. Use filtered water to reduce any chlorine flavor from tap water.
  6. Slow Cooker Instructions: 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.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot or Slow Cooker
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 12
  • Sugar: 2 g
  • Sodium: 549.9 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.