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Instant Pot Vegetable Broth
I love making homemade Chicken Broth in my Instant Pot, but did you know that you can also make a rich and flavorful vegetable broth if you don’t happen to have any bones on hand or you don’t eat meat? Furthermore, did you know that you can do it all for basically FREE??
All you need to do is keep a gallon bag in the freezer and fill it with vegetable scraps. The best things to save are carrot peels, leek ends/tops, onion peels, garlic peels and celery ends/leaves. Once your bag is full then you can whip up a batch of homemade broth for free!
The cooking time for this recipe is only 30 minutes, but it takes quite a bit of time (probably an hour total) to come to pressure and then to release pressure naturally since the pot is so full. This recipe makes 2 quarts and I like to freeze mine in these freezer safe containers that I get from Amazon. They are great if you make things like chicken broth, freezer jam or homemade tomato sauce a lot like I do.
Also, you don’t want to fill your Instant Pot more than 2/3 full. I have the 6 quart pot so that means I won’t fill it past the 10 cup or 3.3 liter marks. If you have the larger Instant Pot then you can obviously make more.
How to Make Instant Pot Vegetable Broth:
makes 2 quarts in the 6 quart Instant Pot
Place frozen kitchen scraps in pot.
Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)
Lock lid in place. Set valve to “sealing”.
Hit the manual button and adjust time to 30 minutes.
Once time is up, allow Instant Pot to release pressure naturally.
Remove lid and allow broth to cool.
Strain broth through fine mesh strainer into a large bowl.
Salt to taste if desired. Place in air-tight containers and refrigerate up to 3 days or freeze and label immediately for later use.
Want more Instant Pot Recipes? Here are a few of our favorites:
- Instant Pot Applesauce
- Instant Pot Tomato Soup
- Instant Pot Dill Pickle Potato Salad
- 4-Ingredient Instant Pot Mac and Cheese
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How to Make Instant Pot Vegetable Broth for FREE
Ingredients
- 1 gallon bag of kitchen scraps carrot peels, leek ends/tops, onion peels, celery ends, garlic scraps, etc.
- 9 cups water
- salt to taste
Instructions
- Place frozen kitchen scraps in pot.
- Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)
- Lock lid in place. Set valve to "sealing".
- Hit the manual button and adjust time to 30 minutes.
- Once time is up, allow Instant Pot to release pressure naturally.
- Remove lid and allow broth to cool.
- Strain broth through fine mesh strainer into a large bowl.
- Salt to taste if desired. Place in air-tight containers and refrigerate up to 3 days or freeze and label immediately for later use.
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