How to Make Vegetable Broth in the Instant Pot
Are you wondering how to make homemade vegetable broth? Ready to make your own? If you have ever wondered how to make vegetable broth in the Instant Pot, here is the perfect recipe for you.
There is no doubt that making your own broth simply tastes better. You know exactly what is in your vegetable broth and the flavors are just better. Many people think it is hard to make your own vegetable broth, but it couldn’t be easier.
Can I Make Vegetable Broth from Scraps?
How long does vegetable broth last in fridge?
After making your vegetable broth in the Instant Pot, you can store it in the refrigerator for up to three to four days. Be sure to store it in an airtight container.
Can vegetable broth be frozen?
Yes, you can freeze vegetable broth. It can be stored in airtight containers or freezer bags for up to 6 months. Another way to store vegetable broth is to pour it into ice cube trays. Once frozen, pop the vegetable broth cubes out and store in a freezer bag. This is great for adding to dishes when you cook when you do not need a whole serving of vegetable broth.
Variations to Homemade Vegetable Broth
- Slow Cooker or Stovetop – If you do not have an Instant Pot this recipe for vegetable broth can be made on the stove top or in the slow cooker.
- Roasted Vegetables – If you roast vegetables first, it gives it a deeper flavor.
- Different Vegetables – Whatever vegetables you like or have on hand will work.
Vegetable Broth in the Instant Pot
- 1 large onion, quartered
- 2 carrots, halved
- 4-5 stalks of celery, halved (I choose from the leafy portion)
- 2 cobs of corn (corn removed)
- 5-6 cloves of garlic, whole
- 3-4″ ginger, peeled
- 4 large mushrooms, sliced
- 2 onions, whole and quartered
- 3 bay leaves
- 10 cups water
- ¼ tsp turmeric
- 1 tsp black pepper
- Place all ingredients in the Instant Pot and set to manual 15 minutes. Make sure your seal is in place and you have your pressure valve closed.
- Your Instant Pot will come to pressure and you’ll see 15 minutes count down.
- Allow the Instant Pot to depressurize naturally (do not use quick release).
- Use right away, or cool completely and store in jars in the fridge for up to 4 days or freeze.
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Instant Pot Vegetable Broth
Ingredients
- 1 large onion quartered
- 2 carrots halved
- 4-5 stalks of celery halved (I choose from the leafy portion)
- 2 cobs of corn corn removed
- 5-6 cloves of garlic whole
- 3-4 " ginger peeled
- 4 large mushrooms sliced
- 2 onions whole and quartered
- 3 bay leaves
- 10 cups water
- ¼ tsp turmeric
- 1 tsp black pepper
Instructions
- Place all ingredients in the Instant Pot and set to manual 15 minutes. Make sure your seal is in place and you have your pressure valve closed.
- Your Instant Pot will come to pressure and you'll see 15 minutes count down.
- Allow the Instant Pot to depressurize naturally (do not use quick release).
- Use right away, or cool completely and store in jars in the fridge for up to 4 days or freeze.
