Easy Homemade Vegetable Broth in the Instant Pot
This easy homemade vegetable broth in the Instant Pot is a budget-friendly way to make a flavorful soup base right in your own kitchen. Made with simple vegetables, fresh herbs, and water, it’s perfect for soups and stews, especially when you don’t have chicken bones or store-bought broth on hand!
Reader Summary
Here’s what you’ll learn in this post:
- How to make homemade vegetable broth with everyday ingredients.
- How to use the Instant Pot to develop flavor without hours of simmering.
- How to substitute vegetable broth for chicken broth in many recipes.
- How to save money by making broth from vegetables you already have.
- How to store and freeze homemade broth for future soup recipes.
If you enjoy making pantry staples from scratch like this homemade vegetable broth, you will also love these other recipes on the blog: Homemade Bone Broth for Soup and Gut Health, Homemade Sourdough Croutons Recipe: Crunchy, Flavorful, and Perfect for Fall, and the always classic Made From Scratch Sourdough Bread.
A Little Story Behind This Homemade Vegetable Broth
If you’ve been following along with my Savory Soup Sundays series, you know how much I love making homemade soups and stews from scratch. But sometimes, you don’t have a chicken carcass or leftover bones saved in the freezer, and you still need a good broth to get dinner started.
I usually try to save vegetable scraps when I’m cooking because they’re useful for homemade stocks and broths. But sometimes you need broth right away, and that’s where this easy vegetable broth comes in!
It’s a simple, inexpensive way to make use of everyday vegetables and herbs you may already have in your kitchen. I love that you can make it in the Instant Pot without needing to watch a pot simmering on the stove all afternoon.
Whether you’re preparing a cozy fall soup for Savory Soup Sundays or just need a little broth for a weeknight dinner, this is a useful recipe to keep in your back pocket.
Why You’ll Love This Recipe
It’s budget-friendly. You can make vegetable broth with inexpensive vegetables and pantry staples rather than purchasing cartons of broth every time you make soup.
It’s easy to make. The Instant Pot helps extract flavor from the vegetables and herbs in a fraction of the time a traditional long simmer would take.
It’s versatile. Use this homemade vegetable broth in soups, stews, sauces, gravies, and other recipes that call for broth.
You control the ingredients. You can adjust the seasoning to suit the recipe you’re making and leave the broth unsalted until you’re ready to use it.
It’s perfect for soup season. Keep a batch in the refrigerator for an upcoming meal or freeze it in recipe-sized portions for later.
Ingredients You’ll Need
- Yellow onion: Adds a savory, aromatic base. You can leave the clean onion skin on for a deeper golden color.
- Carrot: Brings a little natural sweetness to balance the savory vegetables.
- Celery: A classic ingredient in homemade broth that adds depth and flavor.
- Garlic: Gives the broth another layer of savory flavor.
- Green onions: Use both the white and green parts for additional flavor.
- Fresh thyme: Adds an earthy, herbal note that pairs beautifully with soups.
- Fresh rosemary: I used two small sprigs. Rosemary is fragrant, so a little goes a long way.
- Bay leaf: Adds subtle herbal flavor while the broth cooks.
- Olive oil: A small amount helps soften the vegetables during sautéing.
- Water: Five cups of water form the base of this recipe.
- Salt: Add to taste after straining, or leave it out so you can season the broth according to the recipe in which you’ll use it.
How to Make Homemade Vegetable Broth in the Instant Pot
1. Prepare the Vegetables
Cut the onion into quarters, keeping the clean skin on if desired. Roughly chop the carrot and celery, and prepare the garlic and green onions.
The vegetables don’t need to be finely diced because you’ll strain them out after cooking.
2. Sauté the Vegetables
Set your Instant Pot to Sauté. Add a little olive oil, followed by the onion, carrot, celery, and garlic.
Sauté for about 3–5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
3. Add the Herbs and Water
Add the green onions, fresh thyme, two small sprigs of fresh rosemary, and the bay leaf.
Pour in 5 cups of water and stir gently, making sure the ingredients are within the pot’s fill limits.
4. Pressure Cook
Secure the Instant Pot lid and set the valve according to your model’s instructions. Cook on High Pressure for 15 minutes.
The pot will take additional time to come to pressure before the cooking countdown begins.
5. Allow a Natural Release
When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. After that, carefully release any remaining pressure according to your Instant Pot’s instructions.
6. Strain the Broth
Carefully remove the lid. Pour the broth through a fine-mesh strainer into a heat-safe bowl or another pot, catching the cooked vegetables and herbs.
Discard the solids or compost them if appropriate. You should have approximately 4 cups of strained broth, depending on evaporation and how much liquid remains with the vegetables.
7. Season and Use
Taste the broth and add salt if desired. You can use it right away in your favorite soup recipe or allow it to cool promptly before refrigerating or freezing.
That’s all there is to it! You’ve made a useful homemade kitchen staple with simple ingredients.
Easy Homemade Vegetable Broth
Ingredients
- 1 medium yellow onion
- 1 carrot
- 2 bay leaves
- 2 green onions
- 2 celery stalks
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 cups water
- salt to taste optional
- 2 tbsp olive oil for sautéing the vegetables
Instructions
- Prepare the vegetables. Roughly chop the onion, carrots, celery, and green onions. Peel the garlic cloves and prepare the fresh herbs.
- Sauté the vegetables. Set the Instant Pot to Sauté and add a little olive oil. Add the onion, carrots, celery, green onions, and garlic. Sauté for 3–5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add the herbs and water. Add the fresh thyme, rosemary sprigs, bay leaf, and water. Stir gently.
- Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes.
- Release the pressure. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Strain the broth. Carefully strain the broth through a fine-mesh strainer into a heat-safe bowl or container. BROTH WILL BE VERY HOT! Discard the cooked vegetables and herbs.
- Season and use. Taste the broth and add salt if desired. Use it immediately in your favorite soups and stews, or let it cool before refrigerating or freezing.
How to Use Homemade Vegetable Broth
This vegetable broth is especially useful during soup season, but you can use it in all kinds of recipes.
In Homemade Soups and Stews
Use vegetable broth as the liquid base for your favorite soups. It’s especially handy for recipes that call for chicken broth or vegetable stock.
For more cozy soup inspiration, browse my Savory Soup Sundays page!
As a Substitute for Chicken Broth
In many recipes, vegetable broth can replace chicken broth in the same amount. The flavor will be a little different, but it works well in many soups, stews, casseroles, sauces, and other savory dishes.
In Rice, Grains, and Other Recipes
Try using vegetable broth instead of water when cooking rice or other grains for an extra layer of savory flavor.
You can also use it in homemade sauces, gravies, and recipes that need a little additional liquid.
Tips for the Best Homemade Vegetable Broth
Sauté the vegetables first. Taking a few minutes to soften the vegetables helps develop their flavor before pressure cooking.
Use fresh herbs when you have them. Thyme and rosemary add a lovely savory aroma. You can adjust the herbs depending on what you have available.
Keep the broth lightly seasoned. I recommend adding salt after straining, especially if you’ll use the broth in a recipe that already contains salty ingredients.
Don’t worry about chopping everything perfectly. The vegetables will be strained out, so rough chopping is all you need.
Save vegetable scraps for another batch. If you regularly cook from scratch, keep a freezer bag for clean vegetable trimmings. Onion ends, carrot peels, celery leaves, and herb stems can be useful additions to a future broth. Only save fresh, clean scraps, and avoid moldy or spoiled vegetables.
How to Store Homemade Vegetable Broth
In the Refrigerator
Allow the broth to cool promptly, then transfer it to a clean, airtight container and refrigerate. Use homemade vegetable broth within 3–4 days.
Avoid leaving the broth at room temperature for more than 2 hours. If you’re not going to use it within a few days, freezing is the better option.
In the Freezer
Homemade vegetable broth freezes beautifully, making it easy to have broth ready for your next soup recipe.
- Allow the broth to cool promptly.
- Divide it into freezer-safe containers or bags in the amounts you typically use.
- Leave room for expansion if using containers.
- Label each container with the date and amount.
- Freeze for up to 2–3 months for the best quality.
I recommend freezing it in 1-cup or 2-cup portions so you can thaw only what you need.
How to Thaw Frozen Vegetable Broth
Thaw frozen broth in the refrigerator overnight, or use a microwave-safe container to defrost it when you need it sooner. You can also add frozen broth directly to a pot of soup if the recipe allows enough time for it to melt and heat through.
Reheat broth until steaming hot before using it in your recipe.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes! Vegetable broth can replace chicken broth in many soups, stews, casseroles, sauces, and other savory recipes. The finished dish may have a slightly different flavor, but it’s a convenient substitute.
Is homemade vegetable broth cheaper than store-bought broth?
It can be! Making broth with vegetables you already have, especially clean vegetable scraps, can help reduce food waste and save money. Your actual savings depend on the ingredients you purchase and how often you make broth.
Can I make vegetable broth from kitchen scraps?
Yes. Clean onion ends and skins, carrot peels, celery leaves, garlic trimmings, and herb stems can all contribute flavor. Store scraps in a freezer-safe bag until you have enough to make a batch.
Avoid using spoiled or moldy scraps. Also use strongly flavored vegetables, such as broccoli, cabbage, and cauliflower, sparingly because they can give broth an overpowering or bitter flavor.
How long does homemade vegetable broth last in the refrigerator?
Store homemade vegetable broth in an airtight container in the refrigerator and use it within 3–4 days. For longer storage, freeze it in convenient portions.
Can I freeze homemade vegetable broth?
Absolutely! Cool it promptly, portion it into freezer-safe containers, leave room for expansion, and label it with the date. For the best quality, use it within about 2–3 months.
Do I have to add salt to vegetable broth?
No. You can leave the broth unsalted and season it when you use it in a recipe. This is especially helpful when making soups that already contain salted ingredients, cheese, or other seasonings.
What is the difference between vegetable broth and vegetable stock?
The terms are often used interchangeably in everyday cooking. Both are made by extracting flavor from vegetables and aromatics in water. The exact ingredients and cooking methods vary from recipe to recipe, so follow the directions for the dish you’re preparing.
Can I use vegetable broth in recipes that call for water?
Yes! Vegetable broth can add savory flavor to rice, grains, soups, sauces, and other dishes that call for water. Keep in mind that broth has a more pronounced flavor, so consider whether it complements the recipe.
In Closing
Making homemade vegetable broth in the Instant Pot is such an easy, budget-friendly way to get more from the ingredients you already have in your kitchen. Whether you’re making a cozy pot of soup for Savory Soup Sundays or simply need a substitute for store-bought broth, this simple recipe is a wonderful staple to keep on hand. I hope it inspires you to make more from scratch in your own kitchen!
XO, Bri
More Cozy Soup Recipes You’ll Love
If you’re making a batch of homemade broth, it’s the perfect time to plan your next soup night. Here are a few cozy recipes from Our Manor On Main to try next!
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