Instant Pot Vegetable Broth

Homemade Instant Pot Vegetable broth makes the perfect stand-in for store-bought broth! It freezes great so you always have some on-hand to use to make soups, sauces, and other dishes. Requires less than 20 minutes of hands-on cooking time!

Print Pin

Course: Soup

Cuisine: American

Keyword: instant pot vegetable broth

Prep Time: 20

Cook Time: 30

Pressurizing and Releasing: 1 20

Total Time: 2 10

Servings: cups

Calories: 46kcal

Author: Lyn Croyle

Equipment

Instant Pot

Ingredients

1-2 tablespoons of neutral oil such as olive oil coconut oil (no flavor), or avocado oil.
1 large onion cut into medium diced pieces
2 carrots cut into thick slices
2-3 stalks celery cut into thick slices and a handful of celery tops with leaves
8 cloves garlic quartered or coarsely chopped
2 tablespoons nutritional yeast
2-3 bay leaves
½ teaspoon whole peppercorns
1 cup parsley coarsely chopped
3-4 sprigs thyme
2 teaspoons kosher salt
8 cups water

Instructions

Heat the olive oil using the saute setting. When hot add onion, carrots, celery, garlic and nutritional yeast. Cook 8-10 minutes stirring occasionally.
Add bay leaves, peppercorns, parsley, thyme, and salt. Add six cups of water. Cook on high pressure for 30 minutes. Let the pressure release naturally.
Let the broth cool slightly and then pour the broth through a strainer into a large bowl. Use the back of a wooden spoon or a potato masher to gently press the vegetables to release any excess liquid.
Continue to cool. Strain the broth again using a fine mesh strainer.

Recipe Tips

Check the post above for how to use vegetable scraps, other veggies to add and what to avoid!

Store: Use souper cubes to store the broth in easy to grab portions in the freezer. This allows you to easily grab a cup or two at a time from the freezer as you need it. The soup keeps for up to three months in the freezer.

Using the Broth: You can use the broth as a replacement for store-bought broth in any recipe. It's great for soups, pasta dishes, casseroles, cooking rice and much more.

Don't Use Spoiled Vegetables: While it's perfectly fine to use slightly old, wilted, or trimmings avoid using anything that's not suitable to eat. If you wouldn't eat it then don't use it.

Don't Cool the Stock with the Vegetables. Strain it from the vegetables once it's safe to handle and let it finish cooling separate from the veggies.

Nutrition