Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of vegetable broth with fresh herbs on top

Instant Pot or Slow Cooker Vegetable Broth


  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 65 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan

Description

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


Ingredients

Scale
  • 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.

  • 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