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5 from 1 vote

Instant Pot Vegetable Broth

Homemade vegetable broth with the mild flavors of ginger and turmeric made in Instant Pot – A must have staple in your kitchen.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Beverages
Cuisine: American
Keyword: homemade vegetable broth, instant pot vegetable broth
Servings: 8
Calories: 28kcal
Author: Srividhya G

Ingredients

  • 1 fennel bulb just the white part
  • 1 onion
  • 1 cup mushrooms
  • 1 carrot
  • 2 garlic cloves
  • 2 inch ginger piece
  • 2 celery ribs 2 single celery sticks including the greens
  • 10 green onions
  • 1 tsp turmeric
  • 8 cups water

Instructions

Prep-Wok:

  • Rinse all the veggies thoroughly and chop them into chunks. Do not discard the green part in the green onions.
  • Chop the garlic and ginger into small pieces.

Steps:

  • Add all the chopped vegetables to the instant pot and add the 8 cups of water.
  • Add the turmeric powder and mix.
  • Close the lid and make sure the vent is in the sealing position.
  • Cook the veggies on high-pressure manual mode for 40 minutes and let the pressure release naturally.
  • When pressure drops entirely, open the lid and strain the liquid. Allow the veggies to cool and squeeze the juice as much as you can and discard them.
  • Allow the broth to cool completely and store it in an air-tight container and refrigerate it.
  • It stays good for up to 5 days when refrigerated and you can freeze for longer shelf life.

Notes

  • Add more or fewer veggies according to your preference.
  • Turmeric is optional.

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 0.7mg