Learn how to use your Instant Pot to make a flavorful vegetable broth that is naturally gluten-free and vegan. Your homemade broth can be used in a variety of dishes and can also be frozen.

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.

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! 

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

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bowl of vegetable broth with fresh herbs on top

Instant Pot Vegetable Broth


Description

Learn how to use your Instant Pot to make a flavorful vegetable broth that is naturally gluten-free and vegan. Your homemade broth can be used in a variety of dishes and can also be frozen.


Ingredients

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.
  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. 
  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. 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.
  • Category: Soup
  • Method: Instant Pot or Slow Cooker
  • Cuisine: American

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

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