Instant Pot Vegetable Broth is a delicious and economical way to start your soups, stews and rice! Making this homemade vegetable broth in the Instant Pot means it can be done in a fraction of the time while it still delivers big on taste.
Why you'll love Instant Pot Vegetable Broth
It uses what you already have: Homemade stock is a great way to use leftover vegetables to make your own broth. If you do any cooking from scratch you have leftover veggie scraps so why not put them to use?
You get to use a kitchen gadget! People ask me all the time if they really need a programmable pressure cooker like an Instant Pot. Is it vital for your survival? Probably not, but Instant Pot recipes are a great way to infuse flavor without a long cook time. I use mine several times per week.
This broth recipe is great to use to make Instant Pot Stuffed Pepper Soup, Crockpot Hamburger Helper and more.
Healthy conscious: Unlike broth from the grocery store, you can control the sodium content as well as the flavors by switching up fresh herbs and veggies used. And I know many of you are watching your salt intake!
Economical: You can also save a lot of money making your own broth! I make my own chicken stock in a very similar way as well!
Don't let it intimidate you, it's really easy to make this and oh, so good. Here we go!!!!
There's no specific measurements for making your own vegetable stock. As you acquire scraps, peelings and nubs (think: the ends of carrots) hang on to them in your freezer.
Vegetables like onion, onion skins, carrots bits and peels, tomatoes, celery and any color leftover bell peppers make a great veggie stock.
What vegetables make the best homemade broth?
Thanks to this recipe, leftover vegetable scraps have a new life! While my favorite thing to use is onion, garlic and root vegetables, you can also use things like...
- Carrots - this can be carrot peels, carrot tops, or pieces
- Sweet Potatoes - peels and pieces all work.
- Garlic cloves - if your garlic is going to spoil, add it to the mix in the freezer where it will keep until you need it.
- mushroom stems
- and others!
More pungent veggies like brussels sprouts, asparagus and broccoli will give an overpowering taste to your broth. It's best to use these another way.
Also, if you're adding garlic, go easy with it. Once it's in there, you can't take out the flavor!
Fresh thyme, parsley, Italian seasoning, bay leaves are also good additions.
How to make vegetable broth in the Instant Pot
First, add the peels and scraps, water, bay leaf, salt, and pepper to the Instant Pot. Close the lid, seal the valve and cook on high pressure for 2 minutes.
Once the cook time is complete, let the pressure release naturally for 15 minutes. After 15 minutes, do a manual pressure release by moving the pressure valve to vent.
When the cooking time is complete, use a fine mesh strainer to strain the broth. Press down on the peelings to get the maximum amount of liquid out, which also helps give bigger flavors.
Adjust the seasoning to taste. Use right away or allow to cool before refrigerating or freezing.
Tips for saving vegetables
Keep a large airtight container like a gallon sized ziplock bag in the freezer. As you have leftover fresh vegetables and scraps, simply add them until you have enough accumulated to make a veggie broth.
Slow cooker vegetable stock
No pressure cooker? No problem!! You can make this same recipe by adding the ingredients to a crockpot and cooking for 7-8 hours on low.
You can store homemade vegetable stock in the refrigerator for 2-3 days in a covered container or freeze broth in mason jars with lids.
You can freeze the stock for 3-4 months.
I'm not a doctor and I don't even play one on TV. But I say sure, if you like it, go for it! I love sipping on broth on a cold day or when I'm not feeling well.
Yes, you can absolutely switch out one for the other.
You might also like:
Instant Pot Chicken Corn Chowder
If you make this homemade Instant Pot vegetable broth, leave a recipe review or comment below. I'd love to hear from you!
Instant Pot Vegetable Broth
Instant Pot Vegetable Broth is a delicious and inexpensive way to start your soups, stews and rice! Making this homemade vegetable broth in the Instant Pot means it can be done in a fraction of the time and delivers bit taste, too.
- Leftover vegetables and peeling about 10 cups ( onion, carrot, mushrooms, tomatoes, celery, bell pepper, potato, sweet potato, etc.)
- Cold water - enough to cover the vegetables
- 1 bay leaf
- Salt and pepper, to taste
- Add the peels, water, bay leaf, salt, and pepper to the Instant Pot (or other programmable electric pressure cooker).
- Close the lid, seal the valve and cook on high pressure for 2 minutes. Note: It will take about 15-20 minutes for the pressure to rise.
- Once the cook time is complete, let the pressure release naturally for 15 minutes. After 15 minutes, do a manual pressure release by moving the pressure valve to vent.
- Use a fine mesh strainer to strain the broth. Press down on the peelings to get the maximum amount of liquid out. (It will also help to give the broth a fuller flavor.)
- Adjust the seasoning to taste. Use right away or allow to cool before refrigerating or freezing.
When prepping vegetables, put the peels in an airtight bag or a container and keep everything in the freezer. Little by little, your reserve will grow, and you will eventually be ready to prepare a delicious broth!
Herbs like fresh parsley can also be added.
Wash your vegetables well before peeling since you'll be using the outside peels.
If you're planning to freeze the broth for later you can see how to do that here here.
*Nutrition info on this recipe will vary depending on the quantity and variety of scraps used.
Amount Per Serving: Calories: 155Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 122mgCarbohydrates: 31gFiber: 11gSugar: 7gProtein: 7g
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