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+ servings

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