There’s nothing quite like the deep, savory flavor of homemade vegetable broth to elevate your cooking. It’s the secret weapon behind incredible soups, richer sauces, and perfectly cooked grains. Forget the bland, salty stuff from the store; this Instant Pot recipe makes creating a liquid gold, nutrient-packed broth incredibly simple. Get ready to transform your kitchen scraps and simple veggies into the most flavorful foundation for all your favorite dishes!
Ingredients
• 2 tbsp (30 ml) vegetable oil
• 4 celery stalks, chopped
• 3 large carrots, peeled and chopped
• 2 small yellow onions, chopped
• 3 garlic cloves, minced
• 2 cups (about 225g) fresh green beans
• 2 cups (about 200g) chopped cauliflower
• 6 fresh thyme sprigs
• 6 fresh rosemary sprigs
• 8 cups (1.9 L) filtered water
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the vegetable oil. Once hot, add the chopped celery, carrots, onion, and minced garlic. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
3. Press the “Cancel” button to turn off the Sauté function. Stir in the green beans, cauliflower, thyme sprigs, rosemary sprigs, and filtered water.
4. Secure the lid on the Instant Pot, ensuring the pressure valve is in the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” setting and set the timer for 40 minutes at high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-20 minutes. Once the float valve has dropped, carefully open the lid.
7. Position a fine-mesh strainer over a large bowl or pot and carefully pour the contents of the Instant Pot through it to separate the broth from the solids.
8. Let the strained broth cool completely at room temperature before transferring it to airtight containers.
9. Store the broth in the refrigerator for up to 7 days or freeze it for up to 4 months.
Nutritional Information
• Nutrition Per Serving
• Calories: 66 | Total Fat: 3.5g | Net Carbs: 1.02g | Protein: 1.5g | Fiber: 2.8g
Pro Tips
• For a deeper, more robust flavor, roast the carrots and onions in the oven at 400°F (200°C) for 20-25 minutes before adding them to the Instant Pot.
• Save your vegetable scraps! Onion peels (they add great color), carrot ends, celery leaves, and mushroom stems are perfect additions for extra flavor.
• Add a bay leaf, a teaspoon of whole black peppercorns, and a handful of fresh parsley stems along with the other for a more complex, classic broth.
• Freeze the cooled broth in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned amounts to use in sauces or for deglazing a pan.
FAQ
Q: Can I use vegetable scraps in this recipe
A: Absolutely! Using vegetable scraps like onion peels, carrot ends, celery leaves, and mushroom stems is a fantastic way to add extra flavor and nutrients to your broth and reduce kitchen waste.
Q: How long does homemade vegetable broth last
A: You can store this homemade vegetable broth in an airtight container in the refrigerator for up to 7 days. For longer storage, it can be frozen for up to 4 months.
Q: What is the best way to freeze this broth for easy use
A: For convenient, pre-portioned amounts, freeze the cooled broth in ice cube trays. Once the cubes are solid, transfer them to a freezer bag. This is perfect for adding a quick flavor boost to sauces or for deglazing a pan.
Q: How can I get a deeper, more robust flavor in my broth
A: For a richer flavor, roast the carrots and onions at 400°F (200°C) for 20-25 minutes before adding them to the Instant Pot. You can also include a bay leaf and whole black peppercorns for a more complex taste.
