Homemade vegetable broth is both nutritious and economical! Learning how to make vegetable broth in the Instant Pot is simple and time efficient. You can use this vegetable broth (or stock) as a base for vegetable soup or other plant-based recipes.
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Once you have vegetable broth prepared, it works nicely for a nutritious base for Vegetable Quinoa Soup.
Vegetable broth can be prepared on the stove top in a stock pot, in a slow cooker and in an Instant Pot. Today, we’ll focus on a recipe for preparing it in the Instant Pot.
It took me several years of much contemplation before I purchased my first Instant Pot. Once my slow cooker was less predictable of when it turn on, I began shopping for an Instant Pot. After looking at the pros and cons of several models, I settled on one that would pressure can in small batches (4 jars at a time.)
The model I chose was the Instant Pot Max 6 Quart Multi-use Electric Pressure Cooker with 15psi Pressure Cooking, Sous Vide, Auto Steam Release Control and Touch Screen.
How to Make Vegetable Broth in the Instant Pot
Gather your vegetables. You can use fresh whole vegetables from your refrigerator or garden. Another option is using vegetable scraps from a previous recipe.
The main vegetables used that make a nutritious stock are carrots, celery, onions, mushrooms, and garlic. Herbs such as parsley and sage are a wonderful addition to the stock.
Prepare your vegetables by scrubbing your carrots and cut into 6″ pieces, clean the celery and cut into 6″ pieces, wash the mushrooms, and lastly take off the outer layer of the onion and cut in half.
Plug in your Instant Pot and add 1 tablespoon of coconut oil (or oil of your choice). Press the sauté button and time for three – four minutes. Add the onions first. After one minute add in the remainder of the ingredients.
After sautéing the vegetables, add your parsley, sage, bay leaves, freshly ground pepper to the pot. Next add in 3 quarts of purified water.
After securing and locking the lid, set the Instant Pot on Pressure Cook for 40 minutes.
Straining the Broth
Once the Instant Pot “safe” symbol has gone off, you can remove your pot. Set up a 1-2 qt glass container and a wire strainer. Strain the broth into the glass a container. Once the container is full empty it into a glass canning jar.
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You have a couple of choices here; use the broth right away for a soup or vegetable dish, set aside to cool or prepare to pressure can the remaining broth. Ball Wide Mouth Mason Jars 16 oz [6 Pack] With mason jar lids and Bands, Ball mason jars 16 oz – For Canning – Microwave/Freeze/Dishwasher Safe + SEWANTA Jar Opener
Broth can be stored in the refrigerator up to three days. Another option is freezing the broth, it’s best used within 6 months.
Nutrition In Vegetable Broth
Just a quick glance on the nutrients that are contained in the vegetables that make up this broth. The list of nutrients is not comprehensive, it just gives a brief value of each of the vegetables in the broth.
- Carrots: they are high in vitamin A but also contain vitamins K, C, iron and calcium.
- Celery: best known for it’s high antioxidants as well as folate and potassium.
- Onions: nutrient dense with vitamin C, B vitamins, biotin, manganese and phosphorus.
- Garlic: one of the richest sources of potassium, zinc, iron, calcium, magnesium, and selenium
- Parsley: contains powerful antioxidants and three carotenoids that support eye health
- Mushrooms: adds B vitamins, potassium and selenium.
- Black Pepper: potent antioxidant and anti-inflammatory components.
Most people get excited about the flavor and usefulness of vegetable broth. I get excited about the nutrients found in these incredible vegetables and herbs!
Instant Pot Vegetable Broth
Gluten free, grain free, vegan, vegetable stock
Ingredients
- 3 qts purified water
- 2 T. coconut oil for sautéing purposes
- 3 large celery stalks washed & sliced in half
- 2-3 large carrots washed & sliced in half
- 2 medium onions washed & sliced in half
- 3-4 cloves garlic sliced in half
- handful parsley
- 2-3 bay leaves
- 3-4 sage leaves
Instructions
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Plug in Instant Pot. Add coconut oil to the stainless steel pot.
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Saute the onions for 1-2 minutes. Add the carrots, celery and garlic to saute for another 3-4 minutes.
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Add 3 quarts of purified water. Secure the lid. Pressue cook for 40 minutes.
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Release the steam/pressure naturally or with delay release. Once the lid indicator light goes off, remove the lid.
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Strain the broth through a wire strainer into a glass container.
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Use broth right away or refrigerate up to 3 days or freeze up to 6 months.
Enjoy your nutrient dense vegetable broth! It’s both delicious and nourishing for your body.
Pursing Better Health Together,