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.
- 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
- Combine the ingredients in the base of a 6-quart or 8-quart pressure cooker.
- Set the pressure to high for 30 minutes (or up to 60 minutes).
- Let the pressure come down naturally for 10 minutes before releasing the remaining pressure.
- 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.
- Divide the broth between your storage containers. Refrigerate or freeze until ready to use.
- 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.
- 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.
- 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.
- You’ll need about 4 cups of chopped vegetables or vegetable scraps for this recipe.
- Use filtered water to reduce any chlorine flavor from tap water.
- 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: instant pot stock, veggie scraps, pressure cooker broth