Homemade vegetable broth is easier than ever to make with this budget-friendly recipe designed for the Instant Pot and slow cooker. Packed with nutrient-rich vegetables like carrots, spinach, green beans, and celery, this vegetable broth is perfect for making vegetarian and vegan soups, stews, gravy, and more. It’s also low FODMAP and onion-free if needed and naturally low sodium, low carb, Keto, gluten-free, and Whole30, making it suitable for a variety of diets. Whether you're meal-prepping or looking for a flavorful base, this simple, cost-effective vegetable broth recipe will quickly become a staple in your kitchen.
Jump to:
- Making Things More Vegetarian and Vegan-Friendly
- Vegetarian, Vegan, Low FODMAP, Onion-Free, Low Sodium, Low Carb, Gluten-Free, and Whole30
- Equipment
- Ingredients
- Money Saving Tip
- How to Make Homemade Vegetable Broth
- Cool and Store
- Ways to Use this Homemade Vegetable Broth
- FAQs: Homemade Vegetable Broth in the Instant Pot / Slow Cooker
- Related Recipes
- Homemade Vegetable Broth (Instant Pot / Slow Cooker)
Making Things More Vegetarian and Vegan-Friendly
Last fall and winter, I posted recipes for homemade chicken broth and beef broth, both of which are low FODMAP if needed. In these posts, I mentioned that a homemade vegetable broth recipe was in the works for my vegetarian and vegan friends. Well, I'm happy to tell you: it's here.
Now, my vegetable-based soup recipes like Cream of Mushroom Soup, Homemade Tomato Soup, and Broccoli and Cheese Soup can be made fully vegetarian or vegan using this homemade vegetable broth recipe. Or, you can make my Chicken Minestrone Soup vegetarian / vegan by omitting the chicken and using this vegetable broth. You could also try it in my Quick Homemade Gravy recipe, but as the pan drippings from chicken or turkey turn that gravy into liquid gold, I'm unsure if it would have the same amazing flavor just using the vegetable broth as a base. I may need to develop another gravy recipe...hmm...
Vegetarian, Vegan, Low FODMAP, Onion-Free, Low Sodium, Low Carb, Gluten-Free, and Whole30
In addition to being vegetarian and vegan-friendly, this homemade vegetable broth is low FODMAP, onion-free, low sodium, low carb, Keto, gluten-free, grain-free, Paleo, Whole30, and refined sugar-free. If aren't concerned with FODMAPs / can tolerate garlic and onion, I give options for using those instead of low FODMAP alternatives, making this recipe suitable or adaptable for most people on earth.
Equipment
This homemade vegetable broth recipe includes instructions for making it in the Instant Pot and the slow cooker. If making in the Instant Pot, it takes about 1.75 hours from start to finish. If making it in the slow cooker, it can take anywhere between 3-8 hours, depending on how long you'd like it to cook. Both methods require about 10 minutes of time to prep time.
Instant Pot Vegetable Broth
If using an Instant Pot, the equipment you'll need specific to this method includes:
- 6-quart Instant Pot, 8-quart Instant Pot, or a comparable electric pressure cooker
- Plastic spoon or spatula (I enjoy this Instant Pot spatula)
- Plus, all the equipment listed in the "Remaining Equipment" list below.
Optional equipment: While I don't own or use one myself, a silicone steamer basket can make straining broth in the Instant Pot much easier. I considered buying one for this recipe, but they're quite pricey in Canada (around $40 CAD, though more affordable in the US). I usually avoid linking to products I haven’t personally tested, but I’ve included a link here for reference if you’re interested.
Slow Cooker Vegetable Broth
If using a slow cooker / Crock-Pot, you'll need:
- 6-quart (or larger) slow cooker - I use an older model of this 6-quart Crock-Pot
- Large stock pot or Dutch oven
- Heat resistant spatula
- Plus, the following:
Remaining Equipment (for both methods)
- Cutting board and chef's knife
- Fine mesh sieve
- Cheesecloth (optional) - if you want to strain out the finest particles.
- Large mixing bowls - to catch the strained broth. I use one large bowl and 4-cup sized measuring cups to juggle the broth as it doesn't all fit in one bowl.
- Large ladle - for removing the vegetable solids
- Measuring cups and spoons
- Airtight containers of various sizes - I use a combo of glass jars and plastic deli containers. You just want to make sure not to fill the glass jars too full if storing in the freezer as they may break if there isn't enough space in the jar for the broth to expand. I learned this the hard way a few weeks ago when storing broth. It wasn't pretty.
Ingredients
Here's what goes into my homemade vegetable broth (shown across 2 photos):
- Garlic-infused olive oil or, if not needing low FODMAP, minced garlic.
- Carrots, chopped into large chunks.
- Leek greens, chopped into large chunks, or if not needing low FODMAP, yellow or white onion.
- Celery (I keep the leaves on) or radishes, chopped into large chunks.
- Fresh or frozen green beans, chopped. Frozen beans (as shown here) are super easy to just throw in, no thawing or chopping necessary!
- Spinach leaves - I'm using a low FODMAP quantity of baby spinach in these photos, but per Monash University's Low FODMAP Diet App at the date of this writing, English spinach is supposed to have even fewer FODMAPs.
- Fresh parsley
- Dried chives (optional if using onion) - found in your grocery store's spice aisle.
- Black peppercorns
- Cold water
Ingredient quantities can be located in the recipe card below.
Money Saving Tip
Save money by using vegetable scraps like carrot peels, celery ends and leaves, and herb stems instead of whole vegetables to make broth. Collect these scraps as you cook and store them in a freezer-safe zip top bag or airtight container. Keep in your freezer, adding scraps until you have enough to make broth.
How to Make Homemade Vegetable Broth
The following instructions and photos illustrate how to make homemade vegetable broth in the Instant Pot. Slow cooker instructions are available in the recipe card below.
Sauté and Deglaze
Hit "Sauté" on the Instant Pot. Once the display reads "Hot," add garlic-infused olive oil (or EVOO) and give the pot a quick swirl to coat. If you're using fresh garlic, toss it in and sauté for 30 seconds, stirring to release that delicious aroma. Next, add the carrots, leek greens (or onion), and celery. Stir occasionally and let them cook until softened—about 4 minutes (or a little longer if using onion).
Hit "Cancel" on the Instant Pot. Slowly pour in 1 cup of water and use a plastic spoon or spatula to scrape bottom of the pot clean if needed.
Add Remaining Ingredients; Cover with Water
Toss in the green beans, spinach leaves, parsley, dried chives (if using), and peppercorns.
Pour in the remaining 11 cups of water (or more if desired), making sure all the veggies are submerged but staying under the Instant Pot's max fill line. When taking these photos, I added 14 cups of water using a 6-quart Instant Pot. I can add around 20 cups of water when using an 8-quart Instant Pot.
Pressure Cook
Secure the lid, set the valve to "Sealing," and select the "Pressure Cook" or "Manual" button. Adjust the timer to 30 minutes and let the Instant Pot do its thang.
Natural Pressure Release
Once the timer beeps, leave the Instant Pot alone to release pressure naturally. This will take about 35 minutes. Once the pressure pin drops, carefully remove the lid.
Strain
Using a ladle, gently scoop the contents of the Instant Pot into a fine mesh sieve placed over a large bowl.
For an ultra-smooth broth, line the sieve with cheesecloth. When the sieve gets full, gently press down on the vegetables with the ladle to get broth out of them, and then discard. Continue until the Instant Pot is empty. If the broth still looks murky and you don't have a cheesecloth, strain it through the sieve a second time.
Cool and Store
Portion the vegetable broth into containers in your desired quantities. If freezing, be careful to leave some space in the container for the broth to expand when it freezes.
Allow broth to cool to room temperature before securing lids and storing in the refrigerator for up to 4-5 days or in the freezer for up to 6 months. Frozen broth should be thawed in the fridge or defrosted in the microwave when needed.
Serve
Use this homemade vegetable broth as the flavorful base for soups, stews, risottos, and more!
Ways to Use this Homemade Vegetable Broth
Here are a few dishes in which to use this homemade vegetable broth:
- Instant Pot Mediterranean-Style Fish Stew
- Red Enchilada Sauce
- Instant Pot Kartoffelsalat: German Potato Salad
- Easy Instant Pot Quinoa
- Homemade Tomato Soup (Instant Pot / Slow Cooker)
- Sourdough Stuffing / Dressing
- Instant Pot Cream of Mushroom Soup
- Broccoli Cheddar Soup
- and in virtually any recipes that call for broth!
FAQs: Homemade Vegetable Broth in the Instant Pot / Slow Cooker
Absolutely! You can simmer the ingredients on the stovetop in a large pot or Dutch oven for 1–2 hours.
Add salt to taste, or include herbs like thyme, bay leaves, or rosemary for more depth. A splash of lemon juice at the end can brighten the flavor.
Using cheesecloth removes fine particles for a clearer, more polished broth, but it's optional if you don’t mind a bit of sediment.
The vegetables are usually too spent to reuse for broth, but they can be composted to reduce waste.
Yes, as no salt is added during cooking. You can adjust the salt level when using the broth in recipes.
Use garlic-infused olive oil instead of garlic and leek greens instead of onions. All of the vegetables are at low FODMAP quantities as of the date of this writing per Monash University's Low FODMAP Diet App.
Related Recipes
Homemade Vegetable Broth (Instant Pot / Slow Cooker)
- Total Time: 1 hour 45 minutes
- Yield: 10-12 cups 1x
- Diet: Vegan
Description
Homemade vegetable broth is easy to make with this Instant Pot and slow cooker recipe, featuring nutrient-packed veggies and budget-friendly ingredients. Low FODMAP and onion-free if needed and naturally vegan, vegetarian, low sodium, low carb, Keto, gluten-free, and Whole30, it's a versatile broth for soups, stews, and more!
Ingredients
- 2 tablespoons garlic-infused olive oil or EVOO + 3 cloves garlic, minced, if not needing low FODMAP
- 2 large carrots, peeled or unpeeled and chopped into large chunks (about 2 cups)
- 2 cups leek greens, chopped into large chunks, or yellow or white onion if not needing low FODMAP
- 1 medium stalk of celery or 4-5 radishes, chopped into large chunks (about ½ cup)
- 1 cup (100 grams / 3.5 ounces) fresh or frozen green beans, chopped
- 1 cup (70 grams / 2.5 ounces) spinach leaves
- 1 small (21 grams / .75 ounces) bunch fresh parsley
- 1 tablespoon dried chives (optional if using onion)
- 1 tablespoon whole peppercorns
- 12 cups cold water (or enough to cover but not go over the Instant Pot’s max fill line)*
Instructions
Instant Pot Instructions:
- Sauté: Hit Sauté on the Instant Pot. Once the display reads “Hot,” add garlic-infused oil (or EVOO) and swirl the pot to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add the carrots, leek greens (or onion), and celery and sauté until softened, about 4 minutes (longer if using onion), stirring occasionally.
- Deglaze: Hit “Cancel” on the Instant Pot. Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).
- Add Remaining Ingredients: Add the green beans, spinach leaves, parsley, dried chives (if using), and peppercorns. Pour in remaining 11 cups of water (or more, if desired - see note), ensuring all the vegetables are submerged but not going over the Instant Pot’s max fill line.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Press the "Pressure Cook" or “Manual” button and set the timer for 30 minutes.
- Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to naturally release (about 35 minutes). Once all the pressure has been released, carefully open the lid.
- Strain: Carefully ladle the contents of the Instant Pot into a fine mesh sieve set over a large bowl. For an extra clear broth, line the sieve with cheesecloth. Strain out the solids, gently pressing them down in the sieve with the ladle, letting the liquid collect in the bowl below. Discard the solids. If the broth still looks murky after straining and you're not using a cheesecloth, strain through the sieve again.
- Cool and Store: Portion the vegetable broth into containers in your desired quantities. If freezing, be careful to leave some space in the container for the broth to expand when it freezes. Allow broth to cool completely before securing lids and storing in your refrigerator for up to 4-5 days or freezer for up to 6 months. Allow frozen broth to thaw in the refrigerator (ideally) or defrost in the microwave before using.
- Serve: Allow to thaw in the refrigerator before using the homemade vegetable broth as a base for soups (like Dairy-Free Instant Pot Cream of Mushroom Soup), stews (like Instant Pot Mediterranean-Style Fish Stew), risottos, or any other recipes that call for vegetable broth (see post above for more options!).
Slow Cooker Instructions:
- Sauté: Place a large stock pot or Dutch oven on medium heat on the stovetop. Once hot, add garlic infused olive oil (or EVOO) and swirl the pot to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add the carrots, leek greens (or onion), and celery and sauté until softened, about 4 minutes (longer if using onion), stirring occasionally.
- Deglaze: Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula.
- Transfer to Slow Cooker: Carefully transfer pot contents to a slow cooker (I use a 6-quart Crock-Pot), using a heat-resistant spatula to scrape every bit of broth into the slow cooker.
- Add Remaining Ingredients: Add the green beans, spinach leaves, parsley, dried chives (if using), peppercorns, and the remaining 11 cups of water, ensuring all the vegetables are submerged but not exceeding the slow cooker’s capacity.
- Slow Cook: Cover the slow cooker with the lid. Slow cook for 6-8 hours on low or 3-4 hours on high. The longer it cooks, the more flavorful the broth will be. Once the cooking time is up, turn off the slow cooker and allow the broth to cool slightly.
- Strain: Carefully ladle the contents of the slow cooker into a fine mesh sieve set over a large bowl. For an extra clear broth, line the sieve with cheesecloth. Strain out the solids, gently pressing them down in the sieve with the ladle, letting the liquid collect in the bowl below. Discard the solids. If the broth still looks murky after straining and you're not using a cheesecloth, strain through the sieve again.
- Cool and Store: Portion the vegetable broth into containers in your desired quantities. If freezing, be careful to leave some space in the container for the broth to expand when it freezes. Allow broth to cool completely before securing lids and storing in your refrigerator for up to 4-5 days or freezer for up to 6 months. Allow frozen broth to thaw in the refrigerator (ideally) or defrost in the microwave before using.
- Serve: Allow to thaw in the refrigerator before using the homemade vegetable broth as a base for soups (like Dairy-Free Instant Pot Cream of Mushroom Soup), stews (like Instant Pot Mediterranean-Style Fish Stew), risottos, or any other recipes that call for vegetable broth (see post above for more options!).
Notes
- Yield when using 12 cups of water: When Using the Instant Pot, I get 12 cups of broth; when using the slow cooker, I get 10 cups of broth when cooking for 8 hours on low.
- Water: You can add more than 12 cups of water and still get a flavorful broth; just don’t go over the Instant Pot’s max fill line or exceed the capacity of the slow cooker.
- Where’s the salt? I typically leave my broths unsalted as whatever recipe you use it in typically calls for salt, and you risk that dish being oversalted. Feel free to add some to taste if desired.
- Prep Time: 10 minutes
- Time to come to and release pressure: 1 hour
- Cook Time: 35 minutes
- Category: Soups and Stews
- Method: Instant Pot / Slow Cooker
- Cuisine: North American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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