There’s nothing quite like the soul-warming aroma of a simmering broth, and making your own is a game-changer. Forget the bland, salty boxed versions! This Instant Pot Herbed Veggie Broth is incredibly simple, packed with fresh flavor, and creates a liquid gold that will elevate your soups, stews, and sauces. It’s the perfect, healthy foundation for countless meals, and your kitchen will smell absolutely divine.
Ingredients
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 zucchinis, sliced
• 2 scallions, sliced
• 2 garlic cloves, peeled and smashed
• 6 fresh parsley sprigs
• 4 fresh thyme sprigs
• 2 bay leaves
• 8 whole peppercorns
• Salt, to taste
• 8 cups / 2 quarts filtered water
Instructions
1. Directions
2. Combine : Place the chopped celery, carrots, zucchini, scallions, smashed garlic, parsley, thyme, bay leaves, peppercorns, and water into the inner pot of your Instant Pot. Add a pinch of salt.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Soup/Broth” setting and cook on high pressure for 30 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. When the float valve has dropped, carefully open the lid.
5. Strain and Cool: Carefully strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Let the broth cool completely to room temperature.
6. Store: Transfer the cooled broth to airtight containers. Store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 18
• Total Fat: 0.1g
• Net Carbs: 0.5g
• Protein: 0.9g
• Fiber: 1.2g
Pro Tips
• For a deeper, richer flavor, roast the carrots and celery at 400°F (200°C) for 20 minutes before adding them to the Instant Pot.
• Save your vegetable scraps! Keep onion ends, carrot peels, celery bottoms, and herb stems in a bag in the freezer to use for your next batch of broth.
• Add a handful of dried mushrooms or a strip of kombu (seaweed) during cooking for a significant umami boost.
• Freeze the broth in ice cube trays for perfectly portioned amounts to add a flavor kick to sauces, grains, or sautés.
FAQ
Q: How long does homemade veggie broth last
A: This Instant Pot veggie broth will stay fresh in an airtight container in the refrigerator for 5-7 days. For longer storage, you can freeze it for up to 4 months. Freezing the broth in ice cube trays is a great way to have small, convenient portions on hand.
Q: Can I use different vegetables or veggie scraps
A: Yes, this recipe is very versatile. You can easily make a veggie scrap broth by saving things like onion ends, carrot peels, and celery bottoms in the freezer. Other great additions include leeks, parsnips, and mushroom stems. Avoid cruciferous vegetables like broccoli or cabbage, as they can make the broth bitter.
Q: How can I make my vegetable broth more flavorful
A: To create a deeper, richer flavor, try roasting the carrots and celery at 400°F (200°C) for about 20 minutes before pressure cooking. For a significant umami boost, add a handful of dried mushrooms or a strip of kombu to the Instant Pot along with the other ingredients.
