Instant Pot Vegetable Broth
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When I want a flavor boost in soups, rice, and casseroles, this instant pot vegetable broth is what I use instead of water! It comes together with veggie scraps that I keep in the freezer. With just 15 minutes of cook time, it’s an easy one to make while I’m busy with other things.
I love, love, love my Instant Pot — it took a while to earn its place in our kitchen, but now I reach for it almost every day. I make so many things with it, from batches of Instant Pot Jasmine rice to tasty Instant Pot Yogurt.
This instant pot vegetable broth is one of my favorite things to make in it, because it turns scraps I’d otherwise toss into something I can use in soups like Mexican Vegetable Soup or sip on its own.
It’s also significantly cheaper than store-bought broth, and the Instant Pot gets it done in a fraction of the time a stovetop version would take.
Why This Recipe is a Family Favorite
Making this broth is about as low-effort as homemade cooking gets. There’s no chopping, no measuring exact amounts, and no fussing over the recipe. Just toss in whatever scraps you have and let the Instant Pot do the work. It’s endlessly customizable too, so the flavor changes a little every time depending on what’s in your freezer bag.
Since it comes together hands-off, it’s an easy one to make ahead and keep on hand for whenever a recipe calls for broth or you want something warm to sip.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Frozen vegetable scraps work perfectly, so there’s no need to thaw them first.
- If you want to make vegetable broth taste richer, you can roast your vegetable scraps in the oven for about 20 minutes before adding them to the Instant Pot, or you can also sauté them right in the Instant Pot!
- Straining through a fine mesh strainer gives you the clearest broth. For an extra-clear result, strain a second time.
- No matter what size Instant Pot you’re using, never fill it past the “PC MAX 2/3” line in the inner pot.
This broth is great to have on hand for making meals like pasta fagioli or ham and white bean soup!
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
This broth starts with vegetable scraps, any kind you have on hand. Carrot peels, celery bottoms, onion and garlic skins, and herb stems all work well, and fresh or frozen scraps can be used interchangeably.
My favorites for flavor are garlic, onion, carrots, celery, mushrooms, and leeks, along with fresh herbs like thyme or rosemary, but almost anything works. Starchy vegetables like potatoes or squash are fine too, though they’ll make the broth a little cloudier than a clear broth.
There are also a few vegetables to avoid when making broth. Cabbage, broccoli, cauliflower, Brussels sprouts, and artichokes can make the broth taste bitter and overpower the other flavors, so it’s best to save those scraps for another use.
If you haven’t been saving scraps, just use four cups of any combination of roughly chopped, washed vegetables instead.
How to Make Instant Pot Vegetable Broth
For the full instructions, scroll or jump to the recipe card! ⬇️
Jump to Recipe
- Add your washed vegetable scraps, peppercorns, and bay leaves to the Instant Pot. Add a bit of salt now if you’re using it, then pour in the water. Close the lid and the pressure valve, then set it to high pressure, and let it cook.
- Once the cook time is up, let the pressure release naturally. That just means hitting ‘cancel’ and letting the steam release on its own.
Storing Homemade Vegetable Broth
This vegetable stock recipe is a great one to make in a big batch and freeze in smaller portions, so you always have some ready when you need it. I like to keep a zip top bag in the freezer for saving vegetable scraps as I cook throughout the week, then make a batch of broth once the bag is full.
To refrigerate, let the broth cool completely, then store it in an airtight container for up to 4 days.
To freeze, let the broth cool completely, then transfer it to a glass container, mason jars, or souper cube tray, leaving room at the top for expansion. If you freeze broth in ice cube trays, you can pop out just a cube or two whenever a recipe calls for a small amount, without thawing the whole batch.
Freeze it uncovered for 3 hours, then add the lid and return it to the freezer. It keeps its best flavor for 2 to 3 months.
Instant Pot Vegetable Broth FAQs
This recipe leaves out salt so you have full control when you use the broth in other recipes. If you’d like a saltier broth, feel free to stir in the teaspoon of salt from the recipe card before cooking.
That depends on the size of your Instant Pot. This vegetable stock recipe has been tested in both a 6 and 8 quart Instant Pot, so regardless of size, just never fill it past the “PC MAX 2/3” line in the inner pot.
Composting the cooked vegetable scraps puts them to good use, and they break down into great compost for your garden. If you don’t have a compost bin, toss them in the trash rather than the garbage disposal, since they can be tough on your disposal.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Instant Pot Vegetable Broth
Video
Ingredients
- 4 cups vegetable scraps roughly chopped. Use any combination of carrot, celery, garlic, onion, and/or herb scraps.
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 teaspoon salt optional
- 64 ounces water 8 cups
Instructions
- Add all 4 cups vegetable scraps, 1 teaspoon peppercorns, 2 bay leaves, 1 teaspoon salt and 64 ounces water to an Instant Pot.
- Close the lid and turn to High Pressure. Set for 15 minutes.
- Once the cook time is done, allow for a Natural Pressure Release (NPR). This usually takes about 20 minutes. Once the steam has released, carefully open the lid.
- Set a fine mesh strainer on top of a large bowl or measuring cup. Use a ladle to transfer the cooked stock to the strainer.
- Use immediately, or allow the strained broth to cool completely, then pour into large glass containers or bags for storing.
Equipment
Notes
- Nutrition information does not include optional ingredients (salt).
- If you don’t have vegetable scraps, use any combination of fresh carrots, celery, onion, garlic, and herbs, roughly chopped.
Nutrition
2026 Update: This recipe is still a favorite of ours! It’s been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
Thanks for the great idea!
I see this published almost 2 years ago, but maybe you still check it…
Can you “can it?” I see the image @ the top in a canning jar; I realize in the recipe it is for freezing, but could I can it instead to store in the pantry?
Also, why are the peppercorns and bay leaves necessary?
Thanks again
Michele