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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.


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.

  • 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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