Instant Pot Vegetable Broth
Make this homemade Instant Pot vegetable broth with carrots, celery, onion, garlic, and herbs as a base for soups, pasta, or rice dishes.
By Nadia Kovalenko
Posted October 20, 2026Share
Time
Calories
Servings
Difficulty
Description
Make this homemade Instant Pot vegetable broth with carrots, celery, onion, garlic, and herbs as a base for soups, pasta, or rice dishes.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 9
3 carrots, unpeeled, halved
1 large onion, halved
2 stalks celery, halved
2 cloves garlic, halved
1 teaspoon whole black peppercorns
1 teaspoon salt
4 sprigs fresh thyme
1 sprig fresh rosemary
12 cups water
Instructions
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1
Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover everything with water. Close and lock the lid. Set the pot to high pressure following the instructions and set the timer for 30 minutes. Allow 25 minutes for pressure to build.
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2
Let the pressure release naturally for about 30 minutes according to the manual. Unlock and remove the lid.
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3
Let the broth sit and cool for 20 minutes. Pour liquid through a strainer and discard all solids. Keep in the fridge for up to 5 days or freeze it for up to 3 months.
Nutrition Facts
Servings 12
Amount Per Serving
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Calories 15 kcal
% Daily Value *
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Sodium 219mg
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Total Carbohydrate 3g
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Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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