Instant Pot Vegetable Broth

An Instant pot filled with vegetable broth

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This simple recipe for Instant Pot vegetable broth is the best way to make the most flavorful vegetable broth in an Instant Pot.


Units Scale
  • 2 onions, peeled and quartered
  • 2 celery stalks, snapped in half
  • 2 carrots, snapped in half (no need to peel if washed well)
  • 8 ounces cremini or button mushrooms
  • 4 tablespoons extra virgin olive oil, divided
  • 1 tablespoon tomato paste
  • 12 cups/3 quarts water
  • 1 head garlic, halved crosswise
  • 4 parsley or thyme stems
  • 1 small bay leaf (or break a larger bay leaf in half)
  • 2 teaspoons kosher salt
  • A teaspoon of black peppercorns, if you have it
  • A few inches of parmesan rind, if you have it


  1. Preheat oven to 400 F
  2. Spread onions, celery, carrots and mushrooms out on a sheet pan. If you have other vegetables you want to use up, add them to the sheet pan as well (zucchini, root vegetables, shallots, bell peppers, etc.)
  3. Toss with 2 tablespoons or so of olive oil. Lightly season with salt and pepper.
  4. Roast the vegetables for  30 minutes, stirring once or twice. 
  5. Press the Saute button on the Instant Pot. Adjust the saute heat level to low by pressing the “select” button until the red light is under “less” (instead of under “normal” or “more”).
  6. Add 2 tablespoons of olive oil to the Instant Pot then add the tomato paste. Cook for 1 minute, stirring frequently so the tomato paste doesn’t stick to the bottom of the pot. 
  7. Slide the roasted vegetables into the Instant Pot. 
  8. Add 12 cups/3 quarts water. Add garlic, parsley or thyme, bay leaf, salt, peppercorns and parmesan rind (if you have it).
  9. Press the Cancel button on the Instant Pot to stop the saute function. Secure the lid and make sure the steam release valve is set on “sealed.” Press the Manual button and program the Instant Pot to cook for 40 minutes on high-pressure. 
  10. The Instant Pot will take about 15 minutes to come up to pressure before it starts cooking. When the 40  minutes of cooking time is done, let the pressure release naturally. 
  11. Strain the vegetables from the broth. (You can eat the vegetables, but they’re usually pretty flavorless).



Stovetop Method: Simmer broth gently for 2 to 3 hours on the stove with a lid

Slow Cooker Method: Cook the broth on low for 8-10 hours or on high for 4-5 hours