If you’re looking for an easy, delicious, and healthy way to make vegetable broth, your Instant Pot is about to become your best friend. Whether you’re vegan, vegetarian, or just want to add more plant-based recipes to your meal plan, this homemade broth is a must-have for soups, stews, and more. Plus, it’s a great way to use up leftover veggie scraps—no waste, and full of flavor!
Why You’ll Love This Recipe:
- Quick and Easy: Just toss everything in the Instant Pot and let it do the work.
- Customizable: Adjust the flavors by swapping out vegetables and herbs.
- Healthy and Homemade: No preservatives, and you control the salt and seasonings.
- Great for Meal Prep: Make a batch and store it for use in soups, stews, and sauces.
Ingredients:
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 10 cups water
- 1 teaspoon salt (adjust to taste)
- Optional: peppercorns, parsley, thyme, or other fresh herbs
- What should you not put in vegetable broth?
- Avoid using strong-flavored vegetables like cabbage, Brussels sprouts, or artichokes in vegetable broth, as they can overpower the taste or make the broth bitter. Starchy vegetables like potatoes can make the broth cloudy.
- What vegetable scraps are good for vegetable broth?
- Carrot peels, celery ends, onion skins, garlic peels, and herb stems (like parsley or cilantro) are all excellent for making vegetable broth. Avoid starchy scraps like potato peels or strong-tasting vegetables like turnips.
- Can potato skins go in vegetable stock?
- It’s best to avoid potato skins in vegetable stock, as they can add starch, which may make the broth cloudy.
- Are tomatoes good for vegetable broth?
- Yes, tomatoes can add a rich flavor to vegetable broth, but use them in moderation, as too many can make the broth slightly acidic.
- Can you use celery leaves in vegetable stock?
- Yes, celery leaves are great in vegetable stock as they add a strong, herbaceous flavor similar to parsley.
How to Make Instant Pot Vegetable Broth (Step-by-Step):
To make vegetable broth in the Instant Pot, add your vegetables, herbs, and water. Cook on high pressure for 30 minutes, then quick-release and strain. This easy method saves time and produces a flavorful homemade broth.
- Step 1: Prepare your vegetables by chopping the carrots, celery, and onions. Smash the garlic cloves and gather your herbs.
- Step 2: Add all ingredients to the Instant Pot. Pour in the water, ensuring that the vegetables are fully submerged.
- Step 3: Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes.
- Step 4: Once cooking is complete, quick-release the pressure and carefully open the lid.
- Step 5: Strain the broth using a fine mesh strainer to remove the vegetables and herbs.
Can you overcook broth in an Instant Pot?
Yes, you can overcook vegetable broth in the Instant Pot if you leave it under pressure for too long. While the broth will still be usable, it may lose some of its bright, fresh flavors and turn a bit cloudy or bitter.
How to Make Vegetable Broth in a Slow Cooker
If you don’t have an Instant Pot, don’t worry! You can easily make this vegetable broth in a slow cooker. It just takes a bit more time.
- Prepare your ingredients: Chop your vegetables and gather your herbs.
- Add everything to the slow cooker: Add all your ingredients and water to the slow cooker.
- Cook on low for 8-10 hours: The long, slow cooking time will help extract all the flavors from the vegetables and herbs.
- Strain the broth: Once it’s done, strain the broth as you would with the Instant Pot version.
Note: The slow cooker version requires more time, but it’s just as easy and results in a rich, flavorful broth.
Expert Tips:
- Use Vegetable Scraps: Save up veggie scraps like carrot peels, celery ends, onion skins, and garlic trimmings. Store them in a zip bag in your freezer. Once the bag is full, it’s time to make a batch of broth. Using scraps is not only cost-effective but also reduces food waste!
- Roast the Vegetables: For a deeper, richer flavor, roast the vegetables before adding them to the Instant Pot.
- Season to Taste: Adjust the salt or add peppercorns for a spicier broth.
Troubleshooting FAQs:
Why is homemade vegetable broth bitter?
Vegetable broth can turn bitter if you use too many cruciferous vegetables like broccoli, cauliflower, or cabbage. Overcooking the vegetables or using too high a temperature can also cause bitterness.
Why is my vegetable broth bland?
If your vegetable broth is bland, it may need more seasoning like salt or spices. Additionally, using too much water or not enough vegetables can dilute the flavor. Roasting your vegetables or adding umami ingredients can enhance the taste.
What two types of vegetables should be avoided in stocks?
Avoid using cruciferous vegetables like broccoli and Brussels sprouts, and starchy vegetables like potatoes, as they can either turn the broth bitter or make it cloudy.
Variations:
- Herb Variations: Use fresh thyme, rosemary, or bay leaves for different flavors.
- Vegetable Variations: Add mushrooms, tomatoes, or parsnips for extra depth.
- Spice it Up: Throw in a few peppercorns or a pinch of red pepper flakes for a kick.
- Low-Sodium Option: Reduce the salt or leave it out entirely for a lower-sodium broth.
Substitutions:
- Vegetables: Add parsnips, leeks, or any vegetable scraps you have on hand.
- Herbs: Thyme, rosemary, or cilantro stems work well here.
- Salt: For a low-sodium version, reduce the salt or use a salt substitute.
Nutritional Information (Per Serving):
- Calories: 20
- Carbohydrates: 4g
- Protein: 1g
- Fat: 0g
- Sodium: 200mg
- Fiber: 1g
Storage and Reheating:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in individual portions or ice cube trays for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the broth in the Instant Pot using the steam function or in the microwave.
Related Recipes and Pairings:
- Easy Corned Beef and Cabbage Soup – This comforting soup makes a great use of homemade vegetable broth and is perfect for leftover corned beef.
- Instant Pot Lentil Vegetable Soup – A hearty, protein-packed soup that pairs perfectly with this homemade broth for a nutritious meal.
- Instant Pot Corned Beef and Cabbage – A classic dish that can be elevated by using homemade vegetable broth for a deeper flavor.
Frequently Asked Questions:
Yes, you can make vegetable broth without salt. The flavor will come primarily from the vegetables and herbs. You can always season the broth later, depending on how it’s used in recipes.
Vegetable broth and stock are both healthy options, but broth is typically lower in calories and fat because it’s often made without oils or animal fats. Both provide nutrients from vegetables.
Homemade vegetable broth can last up to 5 days in the fridge if stored in an airtight container. For longer storage, you can freeze it for up to 3 months.
Yes, vegetable broth can be frozen in airtight containers or even in ice cube trays for individual portions. It will last up to 3 months in the freezer.
Yes, vegetable broth can be used in place of water to add more flavor to grains, soups,
Kitchen Essentials and Items Used in this Recipe:
Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
Instant Pot Official Large Mesh Steamer Basket
Santoku Knife – MOSFiATA 7″ Super Sharp Professional Knife
Amazon Brand – Solimo Gallon Food Storage Bags, 120 Count
Instant Pot Vegetable Broth
Ingredients
- 6 Carrots
- 1 Large Onion Cut into Chunks (Unpeeled Optional)
- 3 Stalks Celery
- 1 Handful Celery Leaves
- 4 Cloves Garlic Unpeeled
- 8 Cups Water
- 1 tsp Salt
- 1 Tbsp Italian Seasoning
- 1 Bay Leaf
Instructions
- Cut Carrots and Celery 3 to 4-inch lengths
- Chop Onion into Chunks. (Peeling is optional but there is flavor in the onion skins.)
- Smash Garlic lightly to release oil. You do not have to peel the garlic.
- Add all Veggies and Herbs to the Instant Pot
- Add 8 Cups of Water. (Do NOT Fill Past Max Fill Line)
- Add Italian Seasoning or Herbs of Choice
- Put Lid on Instant Pot and Turn Valve to SEAL Position
- Pressure Cook on High Setting 40 Minutes.
- When Cook Time is Complete wait 10 Minutes and do a Quick Pressure Release
- Remove Lid and Strain Broth and Store in Mason Jars.
