Instant Pot Vegetable Broth

This Instant Pot vegetable broth from scratch is made with carrots, onion, celery, garlic, and herbs for a base for pasta, soups, or rice dishes.

• Preparation Time: 5 mins
• Cooking Time: 55 mins
• Total Time: 60 mins
• Calories: 15 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 12 cups water
• 1 large onion, halved
• 2 cloves garlic, halved
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 3 carrots, unpeeled, halved
• 2 stalks celery, halved

Recipe Instructions

Step 1

Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover with water. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 25 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to the manufacturer's instructions, about 30 minutes. Unlock and remove the lid.

Step 3

Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids. Store in the refrigerator for up to 5 days or freeze for up to 3 months.