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!
One thing that is always in my pantry is veggie stock/broth! I use it in SO many recipes that it’s a must to have on hand at all times. But whenever I can, I make homemade broth and oh my my, is it so much more flavorful and fresh than anything I could buy at the grocery store.
And guess what? It’s so easy to make. Just add a bunch of random veggies and herbs to a pot or instant pot, and let it simmer. That’s it! And I know one thing’s for sure – I am not the only one with veggies in my fridge that are on the verge of expiring. This recipe is perfect for utilizing random herbs and veggie scraps that we have no need for! Nothing goes to waste which is always a WIN.
Now, let’s stop talking so we can get those veggies simmering.
Ingredients You’ll Need
As I note below, you can add so many veggies to make a stock/broth. For this recipe I used these vegetables:
- Celery leaves
- Herbs (thyme, sage, rosemary)
- Salt & Pepper
How to Make Vegetable Broth
- First, fill your instant pot/slow cooker with all your ingredients – vegetables and herbs.
- 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.
- 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 with whole vegetables to broth or make your broth completely with vegetable scraps if you have enough.
Extra Recipe Tips & FAQs
- Depending on how big your slow cooker or instant pot is will depend on how much broth you can make. This is the multi-cooker I used for this recipe. Adjust water measurement as needed.
- Use celery leaves and freeze them in a ziplock bag for broth in the future. The leaves of celery are 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.
- What other veggies can I add to broth? You can add more flavor by using different extra vegetables and herbs on hand like, mushrooms (dried or fresh), garlic, bay leaves, leeks, and parsley.
Recipes to Make With Vegetable Broth
- 30-Minute Potato and Leek Soup
- Tuscan White Bean Soup
- Copycat Panera Autumn Squash Soup
- Healthy Vegetarian Tortilla Soup
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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.
- 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
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.
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.
When broth is done, set up a strainer in a large pot. Pour vegetables and broth into strainer to drain broth.
Let broth come to room temperature - store in the refrigerator in mason jars or freeze in ziplock bags.