How To Make Instant Pot Vegetable Broth

How To Make Instant Pot Vegetable Broth
Vegetable broth

One of my favorite ways to reduce food waste is to make vegetable broth. Why not just stick to the store-bought ones you might ask? Those often contain excessive amounts of sodium. Making broth may sound time-consuming to some, but by using a pressure cooker can be done in about an hour. It’s so quick and easy there’s no reason not to give it a try.

I first started experimenting with making broth five or six years back and was hooked. I would purchase vegetables just to make broth, then I discovered the kitchen scrap method. Instead of purchasing vegetables just to make broth, keep those scraps from whenever you are chopping vegetables. Throw them in the freezer until you have enough to use. A half-gallon bag is plenty and what I used in this recipe but you can make as little or as much as you like. Previously I’ve used the basics onions, bell peppers, garlic, and celery. There is no wrong way to make vegetable broth. Use what you have and improvise. My newest addition is turmeric for its anti-inflammatory properties and color.

So my friends, next time you’re cutting up vegetables save those ends and scraps in the freezer to make your broth later. It’s the perfect way to reduce food waste and save money. Now, that’s what I call a win-win.

Instant Pot Vegetable Broth

Healthy, quick, and budget-friendly vegetable broth.
Prep Time10 minutes
Active Time45 minutes
Keyword: allergy-friendly, Broth, Instant pot, vegan, Vegetables, Vegetarian


  • 8 qt Instant pot or pressure cooker
  • Fine mesh strainer
  • Large measuring cup
  • Mason jars or containers


  • 1/2 gallon bag vegetable scraps of your choice Mine contained yellow and purple onions, bell peppers, carrots, yellow squash, celery
  • 1 gallon water
  • 1/8 tsp salt I used pink Himalayan salt
  • 1/4 tsp black pepper Fresh cracked or whole peppercorns, if available
  • 2 green onions
  • 1 tsp minced garlic Can use fresh if you have it
  • 2 stems parsely Fresh, if you have it
  • 3-4 ribs celery ribs With leafy greens attached
  • 2 bay leaves
  • 2 oz tomato paste I freeze leftover paste in an ice cube tray. 1 frozen cube = 1 oz
  • 1 tsp turmeric ground


  • Add all ingredients to instant pot and stir.
  • Close and lock the lid. Set steam release handle to sealed. Select Pressure Cook on High Pressure and adjust to select "More". Set cook time for 45 minutes.
    Adding water
  • When time is up, Quick Release pressure. Strain vegetables and discard them.
    Straining vegetables
  • Pour broth into clean containers. Leave about 1-2 inches of space at the top for expansion if freezing. Enjoy!
    Pour into containers


You can use fresh vegetable scraps if you have those available. 
Feel free to use different vegetables such as mushrooms or potatoes, and omit any you prefer to.