Homemade Vegetable Broth (Instant Pot Easy)
A rich, golden homemade vegetable broth made effortlessly in the Instant Pot. Use it as a base for soups, grains, and sauces, or freeze it in batches for whenever you need it.
Equipment
- Instant Pot
- Large Strainer
- Large bowl
- Ladle/Large Spoon
Ingredients
Vegetable Scraps (from Freezer or Fridge), OR:
- 2 large onions roughly chopped (skins on for color)
- 4 carrots roughly chopped
- 4 celery stalks roughly chopped
- 1 whole head of garlic halved crosswise
- 1 leek roughly chopped (white and green parts)
- 1 bunch fresh parsley stems included
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 tbsp soy sauce or tamari for depth
- 12 cups cold water
- 1½ tsp salt adjust to taste at the end
Instructions
- Add all vegetables, herbs, peppercorns, soy sauce, and water to the Instant Pot. Do not fill above the max fill line.
- Seal the lid and set to Pressure Cook (Manual) on HIGH for 30 minutes.
- Allow to naturally release pressure for 15–20 minutes, then carefully quick-release any remaining pressure.
- Place a fine mesh strainer over a large bowl and strain the broth, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- Taste and season with salt. Let cool before portioning into jars or freezer bags.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Avoid brassicas (broccoli, cabbage), as they make broth bitter. Beets will turn it red and stain future items cooked in beet broth. Starchy vegetables like potatoes or corn cobs cloud the broth.
Save your vegetable scraps throughout the week in a freezer bag and use them here!