How To Make Vegetable Broth (Instant Pot)

The easiest homemade vegetable broth that is filled with so much flavor and is quick to make! Make in an instant pot, slow cooker, or regular pot to make. A great recipe to utilize extra vegetable scraps or frozen vegetables you need to use up. You’ll never use store-bought vegetable broth again after trying this recipe!

Mason jars of homemade vegetable broth against a white background.

Today is all about how to make homemade vegetable broth. And I know one thing’s for sure – I am not the only one with veggies in my fridge that need to be used up before they expire. And this broth recipe is not only deeelicious, but perfect for utilizing vegetables that need to exit your fridge.

Once you make this recipe you’ll realize how easy to is to make homemade broth and never ever go back. All you need are a handful of simple vegetables, herbs (dried or fresh), and water. Make it fast in an instant pot, or cook low and slow in a slow cooker or stovetop pot. Use this recipe in your favorite soups or cooking recipes, or drink for an easy way to get tons of nutrients. Shall we get started?! 

Ingredients You’ll Need

As I note below, you can put almost any vegetable into broth. For this recipe I used these veggies:

  • Carrots
  • Celery
  • Celery leaves
  • Onion
  • Herbs (thyme, sage, rosemary)
  • Salt & Pepper

How to Make Vegetable Broth

Step by step photos showing how to make vegetable stock.

  1. First, fill your instant pot/slow cooker with all your ingredients – vegetables and herbs. 
  2. Then add max amount of water needed to fit into your slow cooker – I used 11 cups of water. Turn pressure cooker setting on 30 minutes or use your slow cooker setting on HIGH for 2 hours or LOW for 5 hours. 
  3. Last, set up a pot with a strainer over it. Carefully pour vegetables into strainer and fill pot with broth. Season with salt to taste if needed. 

Making Vegetable Broth with Veggie Scraps

Broth’s are great recipes to make with any vegetable scraps that you have. A great way to keep ave vegetable ends that you wouldn’t use in salads ect, like carrot heads, peelings, ends of celery, or celery leaf’s. You can add these to whole vegetables in broth or make your broth completely with vegetable scraps if you have enough. 

Other Veggies that are good for stock/broth

  • Mushrooms
  • Garlic
  • Bay leaves
  • Leeks 
  • Potato peels 
  • Parsley

Extra Tips For Making Broth

  • Depending on how big your slow cooker or instant pot is will depend on how much broth you can make. This is the multicolor I used for this recipe. Adjust water measurement as needed. 
  • Save celery leaves and freeze in a ziplock bag. The leaf of celery is packed with flavor and can be used just like an herb in this broth. 
  • How to properly store: let broth cool to room temperature and seal in mason jars to store in refrigerator. For freezing, store in ziplock bags.

Recipes to Make With Vegetable Broth

Mason jars of homemade vegetable broth against a white background.

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Mason jars of homemade vegetable broth against a white background.

How To Make Vegetable Broth

5 from 2 votes

The easiest homemade vegetable broth that is filled with so much flavor and is quick to make! Make in an instant pot, slow cooker, or regular pot to make. A great recipe to utilize extra vegetable scraps or frozen vegetables you need to use up. You'll never use store-bought vegetable broth again after trying this recipe. 

Servings 10 cups
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Course: Side Dish, Soup
Cuisine: American
Tags: homemade vegetable broth, how to make vegetable broth, vegetable broth
Calories: 35 kcal

Ingredients

  • 2 large yellow onions
  • 4 carrots
  • 2 celery stalks
  • 1/2 cups celery leaves
  • 11 cups water
  • 1 tbsp (each) rosemary, thyme, sage
  • 1/2 tsp salt & pepper

Instructions

  1. Chop vegetables roughly. In a slow cooker/instant pot - add all vegetables, herbs, and water. See notes for water amount - this will depend on how much your pot can hold. 

  2. Pressure cooker: Set on HIGH for 30 minutes then steam. 
    Slow cooker: Set on HIGH for 2 hours or LOW for 5+ hours.
    Stovetop: Simmer for 1 or more hours. 

  3. When broth is done, set up a strainer in a large pot. Pour vegetables and broth into strainer to drain broth. 

  4. Let broth come to room temperature - store in the refrigerator in mason jars or freeze in ziplock bags. 

Notes

Tips

  • Depending on how big your slow cooker or instant pot is will depend on how much broth you can make. This is the multicolor I used for this recipe. Adjust water measurement as needed. 
  • Save celery leaves and freeze in a ziplock bag. The leaf of celery is packed with flavor and can be used just like an herb in this broth. 
  • How to properly store: let broth cool to room temperature and seal in mason jars to store in refrigerator. For freezing, store in ziplock bags.
Nutrition Facts
How To Make Vegetable Broth
Amount Per Serving (136 grams)
Calories 35 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Sodium 53.8mg 2%
Total Carbohydrates 8.2g 3%
Protein 0.9g 2%
Vitamin A 29%
Vitamin C 10%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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