Jump to Recipe

I use vegetable broth frequently: for rice dishes, soups and sauces. Although store bought is convenient, it is rather expensive and often includes seasonings that some family members cannot eat due to allergies. Therefore, I have gotten into the habit of making a few batches of Instant Pot vegetable broth each month, using some immediately and canning the remainder.

This is a basic vegetable broth recipe. I keep it simple so that I can later add whatever seasonings I need for the recipe on the menu. You can add more salt, pepper and other herbs to intensify the flavor of the broth.

When possible, use organic vegetables and filtered water. Wash all herbs and veggies well. I use the Norwex vegetable scrub cloth to clean root vegetables, such as carrots. An alternative tool is a food scrub brush. I avoid peeling vegetables to save time and also preserve some of the nutrients found in the vegetable skin. I use an 8 quart Instant Pot Duo. You can use a 6 quart version, as there is plenty of space for both the water and vegetables in the recipe. The main reason that I have the 8 quart version is to make large volumes of fresh tomato sauce and applesauce each fall.

Cutting board covered with chunks of fresh vegetables
Use organic, locally grown produce, if possible, to have the freshest flavor.

Easy Instant Pot Vegetable Broth

Make homemade broth, free of preservatives and food coloring in less than an hour.
Prep Time15 minutes
Total Time55 minutes
Course: Broth, Main Course, Side Dish, Soup
Keyword: instant pot, vegan, vegetable broth, vegetarian
Yield: 12 cups


  • 2 Yellow onions large
  • 4 Carrots large, unpeeled
  • 4 Celery stalks
  • 1 cup Celery leaves
  • 1 bunch Parsley fresh
  • ½ cup Sage leaves fresh
  • ¼ cup Rosemary fresh (about 3 8" sprigs)
  • ¼ cup Thyme fresh
  • 1 teas Black pepper
  • 2 teas Sea salt
  • 12 cups Water


  • Peel the 2 large onions, quarter and place in the Instant Pot.
  • Scrub the carrots, trim the ends, cut into 3-4 pieces and add to the Pot.
  • Wash the celery stalks, trim the ends, cut into large pieces add to the onions and carrots.
  • Wash the herbs well and remove any discolored leaves. Add herbs to the Pot and cover the mixture with 12 cups of water.
  • Cover the Instant Pot with the lid, close the vent and set the machine to Manual High Pressure, 30 minutes.
  • When the timer signals 30 minutes, turn off the pot and open the vent to release pressure.
  • Place the strainer over a large pot or container. Pour the hot broth carefully into the strainer.
  • Add salt and pepper to the broth. Adjust seasonings per taste preference.
  • Use immediately for a recipe, or store for later use (canning jars or plastic containers for freezing).


Use organic produce and herbs to minimize pesticides.
Instead of peeling the carrots, use a Norwex scrub cloth or potato brush to clean the carrots.  This step saves time and adds some minerals from the skin into the broth.
Use filtered water.
Puree the cooked onion, celery and carrot chunks to thicken soups.  
Courtesy of: www.thespacebetweenblog.com

Thanks for visiting!

Please sign up to receive newsletters about hiking, food, faith and more.

I never share email addresses with others.

Check your email inbox to confirm.

God-loving, healthy lifestyle enthusiast, mother, grandmother, animal obsessed and married to my best friend. Life is good!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.