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–+ servings
Instant Pot Vegetable Stock homemade with a bunch of veggies and herbs
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5 from 1 vote

Instant Pot Vegetable Broth

This easy Instant Pot vegetable broth is a flavorful, healthy, and versatile base for soups, stews, and more. Ready in just 30 minutes using simple ingredients and leftover veggie scraps!
Prep Time10 minutes
Cook Time40 minutes
Course: Soup, Broth, Stock
Cuisine: American, Vegan, Vegetarian
Servings: 6
Calories: 20kcal
Author: Matt Freund

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.

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 200mg | Fiber: 1g