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!
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.