This recipe is for the easiest homemade vegetable broth! Overcome any reservations you may have about making your own broth, because this recipe will serve you well over the years, time and time again!

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By making your own vegetable broth, you can ensure that it will be packed full of nutritional value and flavor.

You can even change the flavor of your broth, while keeping it packed with nutrients, just by altering which veggies you add.

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Vegetable broth can serve as the base for a variety of dishes from creamy soups to crock to meals!

By having this easy homemade vegetable broth recipe on hand, you are setting yourself up for success in the kitchen!

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Here’s How To Make The Easiest Homemade Vegetable Broth

The details:

Step 1: Cut or break the carrots and celery in half to fit inside the instant pot liner. Cut the onion into big chunks, cut head of garlic in half or lightly smash 8 cloves. Add everything but the water to the pot.

Step 2: Cover the vegetables and scraps with filtered water until you reach the 2/3 max fill line in your instant pot or add 8 cups of filtered water if you are slow cooking.

Step 3: Place the lid on, seal the valve, and pressure cook on high for 1 hour.

To slow cook: Set to slow cook for 4-10 hours.

To Simmer in a Stock Pot: Cover and simmer on medium low for 1 ½ – 2 hours or longer for deeper flavor.

Step 4: Let cool. Strain through a mesh sieve, colander or cheese cloth. Store covered in fridge for up to a week or in the freezer for up to 6 months.

I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!

The Easiest Homemade Vegetable Broth

Overcome any reservations you may have about making your own vegetable broth, because this easy recipe will serve you time and time again!

Print Recipe

Prep Time:5

Cook Time:1

Total Time:1 5

Equipment

1 Instant Pot or large stock pot

Ingredients

1 pound carrots washed well
½ bunch celery washed well
1 large sweet onion or 2 medium size onions, skin on
8 garlic cloves left whole
2 bay leaves
1 tablespoon whole peppercorns
2 tablespoons sea salt or to taste
8 cups filtered water fill to 2/3 line in instant pot if pressure cooking
handful fresh herbs thyme, parsley, chives, etc.

Instructions

Cut or break the carrots and celery in half to fit inside the instant pot liner.
Cut the onion into big chunks, cut head of garlic in half or lightly smash 8 cloves. Add everything but the water to the pot.
Cover the vegetables and scraps with filtered water until you reach the 2/3 max fill line in your instant pot or add 8 cups of filtered water if you are slow cooking.
Place the lid on, seal the valve, and pressure cook on high for 1 hour.
To slow cook: Set to slow cook for 4-10 hours.
To Simmer in a Stock Pot: Cover and simmer on medium low for 1 ½ – 2 hours or longer for deeper flavor.
Let cool. Strain through a mesh sieve, colander or cheese cloth. Store covered in fridge for up to a week or in the freezer for up to 6 months.

Course: Soup

Keyword: how to make vegetable broth, vegetable broth, vegetable stock

Author: Healthy Elizabeth