Go Back
+ servings
Instant Pot Veggie Broth
Print Recipe
5 from 1 vote

Instant Pot Vegetable Broth

Instant pot vegetable broth is an easy way to use up veggie scraps or vegetables that are past their prime.  Making your own vegetable broth is healthy, saves money and creates a deep rich broth that is superior to store bought versions.
Prep Time5 mins
Cook Time30 mins
Pressure Release1 hr
Total Time1 hr 35 mins
Course: Side Dish, Soup
Cuisine: American
Keyword: Instant Pot, Vegetable Broth
Servings: 10 cups
Calories: 6kcal
Author: Maggie


  • Instant Pot or Pressure Cooker


  • 1 large onion halved
  • 5-6 cups veggie scraps or other veggies such as carrot peels, broccoli stalks, celery, etc*
  • 1-2 teaspoons salt optional
  • 10-12 cups water


  • Add the onion and veggies to the Instant Pot along with 10-12 cups of water (based on the size of your Instant Pot).  Make sure that all the veggies are fully submerged and add more water if necessary making sure not to exceed the “PC Max” line on your Instant Pot.
  • Set the Instant Pot to High Pressure for 30 minutes.  Once the 30 minutes are done allow the pressure to release naturally, about an hour.  If the pressure hasn’t released completely after an hour, carefully turn the steam release valve to finish releasing pressure.  Remove the lid, stir in salt if desired, and allow to sit until cool enough to handle the pot.
  • Once the pot is cool enough to handle, strain the cooked veggies through a fine mesh strainer or nut milk bag.  Press on the veggies with the back of a large spoon to press out all that veggie flavor and goodness.  Discard the pressure cooked veggies (compost them if you can!).
  • Store homemade vegetable broth in the refrigerator or freezer.  Homemade veggie broth will keep in an airtight container in the refrigerator for 7 days and in the freezer for 3 months.  I store mine in large mason jars with reusable lids, but you can also use an airtight container or plastic storage bag.  If you are freezing the broth, make sure to leave enough room at the top of your container for it to expand.


*If you don't have 5-6 cups of veggie scraps or veggies that are past their prime, use whatever veggies you have on hand such as whole carrots, celery, garlic, onions, broccoli, cabbage, peppers, etc.
Use this broth to make soups, sauces, and more.  Or, try these recipes:
Thai Coconut Soup
Black Bean Tortilla Soup
Cauliflower Alfredo Sauce


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg