Unlock a world of flavor right in your own kitchen! Ditch the store-bought cartons and discover how incredibly simple it is to make a deeply savory, nourishing vegetable broth from scratch. Using the magic of the Instant Pot, we’ll transform a handful of basic vegetables into liquid gold in just 30 minutes. This recipe is your secret weapon for elevating everyday soups, stews, and grains into something truly special.
Ingredients
• 3 celery stalks, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, halved
• 10 whole black peppercorns
• 1 dried bay leaf
• 6 cups / 1.4 liters filtered water
Instructions
1. Directions
2. Combine all —celery, carrots, onion, peppercorns, bay leaf, and water—into the inner pot of your Instant Pot.
3. Secure the lid and turn the pressure release valve to the “Sealing” position.
4. Select the “Soup/Broth” setting and cook on high pressure for 30 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This will take about 15-20 minutes.
6. Carefully open the lid. Pour the contents through a fine-mesh strainer into a large bowl or heatproof container, discarding the solids.
7. Allow the broth to cool completely at room temperature before storing.
8. Transfer the cooled broth to airtight containers. It can be refrigerated for 5-7 days or frozen for up to 4 months.
Nutritional Information
• Per Serving: Calories 17 | Total Fat 0g | Net Carbs 0.63g | Protein 0.5g | Fiber 1.9g
Pro Tips
• For a deeper, more roasted flavor, use the Instant Pot’s ‘Sauté’ function to brown the onion, carrots, and celery for a few minutes before adding the water and pressure cooking.
• Save vegetable scraps like onion peels, carrot ends, and herb stems in a freezer bag. When the bag is full, use them to make a zero-waste broth.
• Add a few sprigs of fresh thyme, parsley, or a smashed garlic clove to the pot for a more complex, aromatic flavor profile.
• Freeze cooled broth in ice cube trays for convenient, pre-portioned amounts perfect for deglazing a pan or adding a splash of flavor to sauces.
FAQ
Q: How can I make the broth flavor richer
A: For a deeper, more roasted flavor, use the Instant Pot’s ‘Sauté’ function to brown the onion, carrots, and celery for a few minutes before adding the water and pressure cooking. This simple step adds a wonderful depth to the final broth.
Q: Can I add other vegetables or herbs to this broth
A: Absolutely! For a more complex flavor, feel free to add a few sprigs of fresh thyme, parsley, or a smashed garlic clove. You can also use a freezer bag to collect vegetable scraps like onion peels and carrot ends to create a flavorful, zero-waste broth.
Q: How long does homemade vegetable broth last
A: You can store the cooled broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it freezes beautifully for up to 4 months. A great tip is to freeze it in ice cube trays for easy-to-use portions.
Q: Do I have to let the pressure release naturally
A: Yes, allowing a natural pressure release is recommended for this recipe. This process takes about 15-20 minutes and helps the flavors meld together more deeply, resulting in a richer and clearer broth.
