Easy Instant Pot Vegetable Broth

Instant Pot Vegetable Broth is a super easy to make!  Plus it’s a great way to use your instant pot for veggie broth from scraps.  Don’t waste your vegetable scraps anymore!

I love using the Instant Pot Vegetable Broth when cooking my dried beans!  Talk about a game changer in the taste, not to mention I just feel great not wasting my veggie scraps.  I hate throwing away and wasting food!!!!

Vegetables that have great scraps for making veggie broth: carrots, celery, onions, tomatoes, bell peppers etc.  Store these scraps in a ziploc in the freezer…and toss in your scraps throughout the week.

Some veggies don’t taste well in the Vegetable broth i.e. leafy greens, broccoli/cauliflower.

How to Make Instant Pot Vegetable Broth

Here’s how to make this Instant Pot Vegetable Broth

Step 1 – Place your veggie scraps in your Instant Pot

Step 2 – Add water, garlic, bay leaf, salt, black pepper and olive oil.

Step 3 – Pressure cook on manual and let it naturally release pressure. 

Step 4 – When your vegetable broth is finished cooking, strain the broth and discard scraps.

Step 5 – Pour your veggie broth into glass jars and refrigerate! 

Your Instant Pot Vegetable Broth is ready to use!

Instant Pot Vegetable Broth Recipe

Ready to make this Instant Pot Veggie Broth? Here’s the recipe card with the exact measurements.  In the end you’ll have 3-4 quarts of Vegetable Broth!!!

Print Recipe

Instant Pot Vegetable Broth

Ingredients

• 4 cups Vegetable Scraps
• 5 Garlic Cloves, crushed
• 1 Dried Bay Leaf
• 1/2 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1 TBSP. Olive oil
• Water

Instructions

• Place all ingredients in your Instant Pot and add enough water to fill to two-thirds.  
• Place the lid on the Instant Pot and make sure the knob is in the sealing position.  Select the Manual pressure cook function, high pressure and use the +/- button to set it on 40 minutes.
• When the cooker beeps, let it naturally release the pressure on it's own before opening the lid.
• Open the lid and strain the broth.  Discard the vegetable scraps and bay leaf.  When the broth is completely cooled, pour into glass jars and store in the fridge for up to 10 days.  

If you prefer a few more seasonings in your Vegetable Broth check out this recipe for additions!

More Instant Pot Recipes

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Instant Pot Elderberry Syrup

Perfect Instant Pot Hard Boiled Eggs

Hi I’m Erin a Southern mama from South Mississippi, owner and chief editor of Sixth Bloom, blog helping moms use their camera to capture their families and adventures, talking all things home, parenting and our travel adventures as a family. You will find me living life to the fullest with my mister (aka husband) and our little three year old preschooler, Miss E, in our house we spent building for three years, doing all of the labor and work ourselves and paying for it as we went!  We are blessed beyond measure and praise the Lord for all He’s done for us, through us and with us.