Instant Pot Vegetable Broth is a great way to get all the phytonutrients that our body needs in a super cheap way! This fuss-free delicious vegetable broth recipe can be done in about 30 minutes and makes about 8-10 servings.
It is easy to make vegetable broth in the pressure cooker. It's fast, nutritious, and will save you time and money.
It is also a great choice over store bought broth, if you are watching your salt intake. You can add a little lemon or salt substitute to enhance flavor, rather than salt.
Now I will show you how to make a delicious healthy vegetable broth with kitchen scraps.
Budget-friendly Vegetarian Broth
This vegetarian pressure cooker broth is essentially free to make, since vegetable scraps are used to make it. It simply requires you to take an extra few seconds and dump your vegetable peels and fresh herb trimmings into a bag which is kept in the freezer until it is full.
When I have enough frozen vegetables for my soup, it is time to make a delicious homemade broth. An easy recipe, that significantly cuts down on waste! I also make my own chicken broth in the pressure cooker.
While this flavorful veggie stock is great to sip. I mostly use this homemade broth for soups or as an addition to my favorite vegetarian dishes, like my vegetarian chili, stewed lentils or golden beet quinoa stuffing.
The homemade vegetable broth can be stored in the fridge for up to 3 days.
How to Make Vegetable Broth in the Instant Pot
The recipe makes about 9 cups of stock.
Prep Time: 5 mins | Cook Time: 30 mins | Pressure build up and release 55 mins | Total Time 1 hour 30 mins
The best way to make this vegetable pressure cooker broth is by saving the trimmings from veggies as you prepare meals. Simply drop them into a gallon freezer bag (yes, stored in the freezer). Once the bag is full, it is time to make a batch of vegetable stock.
Ingredients for Stock
1-gallon bag of frozen vegetable scraps
9 cups of water
Vegetables to Use in Broth
While you can add most veggies you have on hand into a vegetable stock and variety will add depth of flavor to the stock, root vegetables, such as carrots and onions are ideal as the primary base. A couple stalks of celery are also traditionally included in a veggie broth.
Don't be shy about tossing in some garlic cloves, peppers, peels from winter squash or even tomato into your veggie scrap bag (Yes, I know it isn't technically a veggie). If you want to enjoy extra umami flavor add fresh or dried mushrooms to the veggie stock.
Herbs create an even more flavorful vegetable broth too. My favorites to use in stock are bay leaf and fresh thyme.
In general it is NOT advised to add cruciferous vegetables, especially purple cabbage which will turn your stock an off-putting color. Also avoid the carrot top and celery leaf pieces, as those can make the broth bitter.
Instructions to Make the Homemade Stock
Start by dumping the bag of vegetable scraps into the instant pot and add water to max fill line or all 9 cups.
Seal the lid and pressure valve and cook on high for 30 minutes.
After cooking, let the instant pot complete natural release of pressure.
Pour the Instant Pot vegetable stock through a fine mesh strainer or strain with cheesecloth into another container.
Use right away or allow to cool to room temperature before before you store in the refrigerator.
How To Store Instant Pot Vegetable Broth
You can store the homemade broth in an airtight container in the fridge for up to three days. It is important to fully cool the liquid to room temperature before placing in the refrigerator.
Mason jars are great for storing the broth in fridge.
Freezing Vegetarian Broth
If you want to keep it longer, then place the instant pot vegetable stock in freezer bags or freeze in ice cube trays to conveniently drop into recipes. The stock will last several months in the freezer.
Slow Cooker Vegetable Stock
If you don't happen to have an electric pressure cooker, no worries. This vegetarian stock can be made in a slow cooker or even on the stove top as well.
Simply slow cook on low for 8-10 hours or on high 4-5 hours. All other steps are the same.
On stove top, the broth should be simmered for 4-6 hours in a large Dutch oven or soup pot.
Instant Pot Vegetable Broth Recipe
- Instant Pot or other electric pressure cooker
- 1- gallon bag of frozen vegetable scraps especially celery stalks, onions ends, carrot peels, garlic cloves
- 9 cups water
- Place vegetable scraps into the instant pot and add water to max fill line or all 9 cups
- Seal the lid and pressure valve and cook on high for 30 minutes.
- Let the instant pot complete natural release of pressure.
- Pour through cheesecloth or a strainer into another container and store the broth.