Instant Pot Vegetable Broth

Makes 4 to 5 quarts of broth

Author: Brittany Williams
  • 4 to 6 cups vegetable scraps
  • 4 quarts filtered water
  • 5 garlic cloves, peeled and minced
  • 2 dried bay leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon fine ground sea salt
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground black pepper
  1. Begin collecting all of your vegetable scraps. Some of my favorites are; carrot tops, bell pepper stems, onion ends, celery, beets, turnips, and zucchini. Store them in a gallon size bag in your freezer.

  2. Once the bag is full it's time to make broth! Empty the contents of your scrap bag into your Instant Pot. I like to put my scraps inside a steamer basket that fits inside my pressure cooker, it makes straining easier.

  3. Add the filtered water, garlic cloves, bay leaves, olive oil, parsley, basil, thyme, sea salt, sage, and black pepper to the pot. 

  4. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 40 minutes. 
  5. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure. Once the pin has dropped and the liquid has cooled, use a ladle set over a large bowl to strain the liquid.

    If you're using a steamer basket, carefully lift the basket out of the pressure cooker and use a potato masher to push on the vegetables to strain any remaining broth. Add the scraps to your compost pile or throw them out. 

  6. Once the liquid has cooled completely, store in glass jars inside the refrigerator for up to 1 week.