Instant Pot Veggie Broth
use up vegetable scraps to make a tasty broth. It’s free and a way to get more bang for your buck. Never buy vegetable broth again when this instant pot veggie broth is so easy!
Servings
1gallon
Cook Time
1hour
Servings
1gallon
Cook Time
1hour
Ingredients
Instructions
  1. As you make other recipes, save the veggie scraps you’d typically throw out or compost. Save them by freezing and fill as you go.
  2. Place all veggie scraps and spices into Instant Pot
  3. Cover with water and fill to the top line in the Instant Pot (the one that says 2/3 filled). Do not go above this line.
  4. Set to Manual High Pressure for 1hour.
  5. Let the Instant Pot work it’s magic. When the time is up, quick release the vent.
  6. Strain the broth using a fine mesh strainer.
  7. Your instant pot veggie broth is ready to use or store! Unlike bone broth, I would recommend only making one round of broth from each batch of veggies.
Recipe Notes

This Instant Pot Veggie Broth can be stored in the fridge for up to one week. I store mine in large mason jars {link!} If you are approaching the week mark, just freeze the remainder and use as needed. I like to freeze mine in silicone muffin pans like this one. Instant pot veggie broth makes a great soup base.

Other Notes for Instant Pot Veggie Broth:

  • For pepper scraps, make sure to roast prior to freezing or the broth may become slightly bitter.
  • Feel free to substitute any fresh herbs for the dried ones listed. The reason I wrote fresh rosemary is simply because that’s what I had on my counter.

Interested in a chicken broth? Use my easy receipe for Instant Pot Turkey bone broth!

-Rachel