Instant Pot Vegetable Broth makes soup season a pure pleasure! Chock full of flavor and way cheaper than quality store-bought makes it a go-to in our household.
I’m definitely a soup girl. I like it year-round. Yes, even in Arizona where summertime feels like something out of a bad torture movie. I still love my soup. (Check out my amazing anti-inflammatory soup recipe here!)
But in today’s world, high-quality broth can get pretty pricey. Not if you make this Instant Pot vegetable broth, though. It’s loaded with depth and flavor, super quick and easy to make, and way (way!) cheaper than what you’ll find in your market.
What Are the Best Vegetables for Broth?
That’s the beauty of this Instant Pot vegetable broth. Just about any vegetable or vegetable scraps you have around will work. (There are a few notable exceptions, though, so please read that section below.)
I always like to start with the basics – onions (with the skins on), garlic (also with the skins on), carrots, and celery. You can build it from there. My standard recipe also includes mushrooms for depth and color, parsley, and rosemary.
Feel free to jazz it up a bit too. I will often add ginger and turmeric for the anti-inflammatory effects. And sometimes I toss in a halved jalapeno for a little kick.
What Can I Add to Vegetable Stock to Make it Taste Better?
In addition to the ingredients mentioned above, adding some whole peppercorns, salt, and bay leaves takes the taste to a whole new level. Adding a lemon cut in half will brighten up the Instant Pot vegetable stock as well. It’s a great dull soup fix!
What Should You Not Put in Vegetable Stock?
Cruciferous vegetables such as broccoli and cauliflower don’t do particularly well in stock. Their pungent flavor can overpower the broth. The same goes for Brussels sprouts and cabbage. (Don’t get me wrong… I LOVE me some Brussels sprouts as a fabulous side dish!)
Also, anything that can’t hold up to high pressure in hot water such as lettuce, spinach, potatoes or tomatoes should be avoided. But have no fear – you can always add these ingredients to make a lovely soup once your rich Instant Pot vegetable broth is finished.
Ingredients for Vegetable Broth (full recipe below)
- Onion – skin on for flavor and color
- Mushrooms – adds depth, richness and color
- Garlic – great for your health and for flavor
- Celery – good for the base of the broth
- Carrots – lots of vitamins and flavor
- Parsley – use Italian or curly (you can even use cilantro if that’s your preference)
- Aromatics – rosemary, ginger, and bay leaves
- Salt and pepper – adjust to taste
- Any other scraps you have around – just be sure to avoid the ones mentioned above in the “what not to put in vegetable stock” section
- NOTE: Some like to add bones for marrow and additional flavor (pictured below). This is not a “true” vegetable stock, but it is tasty. Avoid using bones if you want a true vegetable, vegetarian, or vegan broth.
How to Make Instant Pot Vegetable Broth
Saute the onion in the pot to give it some color and caramelization. (See full recipe below.) Add the mushrooms, garlic, carrots, and celery and saute another few minutes. Add remaining ingredients and stir well to combine.
Cover with 8-9 cups of water, secure the lid, and pressure cook on high for 30 minutes. Naturally release the pressure another 10 minutes then release remaining pressure. Let cool to room temperature then pour into preferred storage containers.
How Long Will Vegetable Broth Last in the Fridge?
Well sealed vegetable broth will last 4-5 days in the fridge. I rarely have mine around that long because I use it All. The. Time!
If you don’t think you’ll consume it within 5 days of making the Instant Pot vegetable broth, I suggest freezing it. You can either pour the remaining into a freezer bag and freeze it flat on its side. Or (and this is my preference), use these Souper Cubes large silicone freezing trays that allow you to freeze the vegetable broth in 1 cup aliquats. This makes it really easy to use one cup at a time for future sauces or soups.
Equipment Used in this Recipe
That’s it! You’re all set. This Instant Pot vegetable broth makes a fabulous base for all of your fall and wintertime (and year-round if you’re like me) soups, sauces and stews!
- 1 tablespoon avocado oil
- 1 large onion, quartered with skin on
- 8 ounces whole crimini mushrooms
- 1 head garlic, unpeeled and cut in half crosswise
- 3 celery sticks, halved
- 2 large carrots, scrubbed but not peeled, halved
- 1 large bunch Italian parsley, rinsed
- 2 sprigs rosemary
- 1 2" piece of ginger, scrubbed and cut half lengthwise (optional)
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon Kosher salt
- Any vegetable scraps you may have
- Turn Instant Pot on to saute mode and let it get hot. Add the oil.
- Add the onions, cut side down and let sit undisturbed for 4-5 minutes to brown them.
- Add the mushrooms and garlic and saute another 3-4 minutes.
- Add remaining ingredients and stir to combine then cover with 8-9 cups of water (or until you reach the Max fill line in your Instant Pot. Do not overfill).
- Secure the lid, ensuring the valve is turned toward sealing. Pressure cook on high for 30 minutes then let sit to naturally release for another 10 minutes.
- Turn the valve toward venting to release any remaining pressure.
- Pour through a fine mesh sieve into a large bowl. Allow to come to room temperature then pour into mason jars or into large silicone ice trays to freeze for future use.