This homemade vegetable broth is incredibly easy to make, packed with flavor, and quick to prepare! You can make it in an Instant Pot, slow cooker, or regular pot. It’s the perfect recipe to use up leftover vegetable scraps or frozen veggies. Once you try this, you’ll never go back to store-bought vegetable broth!
INGREDIENTS
- 2 large yellow onions
- 4 carrots
- 2 celery stalks
- 1/2 cup celery leaves
- 11 cups water
- 1 tbsp each of rosemary, thyme, and sage
- 1/2 tsp salt and pepper
INSTRUCTIONS
- Roughly chop the vegetables. In a slow cooker or Instant Pot, add all the vegetables, herbs, and water. Adjust the water amount based on your pot’s capacity.
- Pressure Cooker: Set on HIGH for 30 minutes, then release the steam.
- Slow Cooker: Set on HIGH for 2 hours or LOW for 5+ hours.
- Stovetop: Simmer for 1 hour or longer.
- Once the broth is ready, place a strainer over a large pot. Pour the vegetables and broth through the strainer to separate the broth.
- Allow the broth to cool to room temperature. Store in mason jars in the refrigerator or freeze in ziplock bags.
NOTES AND TIPS
- The amount of broth you can make will depend on the size of your slow cooker or Instant Pot. Adjust the water accordingly.
- Save celery leaves and freeze them in a ziplock bag. They add great flavor to the broth and can be used like herbs.
- To store, let the broth cool completely, then seal it in mason jars for refrigeration. For freezing, store in ziplock bags.
