Seasonal Recipes for Local Food!

Instant Pot Vegetable Broth

This recipe is for Instant Pot broth. Of course, you can also make broth on the stovetop. The cooking time varies, with longer times needed if you're making bone broth. Search on the Internet for recommendations.


1 TBSP olive oil

2 medium onions, roughy diced (Hammerand Farm)

4 celery stalks, roughly diced

3 large carrots, roughly diced (Hamerand Farm)

1 cup mushrooms, roughly diced (Rolling Stop Farms)

2 to 3 cups veggie scraps (could include broccoli or cauliflower stems, onion and garlic skins, fresh herb stems, peels from potatoes or squash, mushroom stems, etc)

3 bay leaves, if you have them

6 garlic cloves, smashed (or garlic chives)

10 sprigs of fresh thyme & 6 sprigs of rosemary  
1.5 tsp salt
0.5 tsp pepper

1 tsp MidEastern herb blend (AcroAma Blends)

10 cups cold water

Instructions: Select the Saute setting on the Instant Pot and add olive oil. Once oil is hot, add the onions and cook until they're getting brown spots, about 7 minutes. Add celery and carrots and cook another 4 or 5 minutes. Cancel the Saute setting. Add the mushrooms, scraps, herbs, salt, and water, then stir to combine. Secure lid and set the Pressure Release to Sealing. Set at high pressure for 15 minutes. After time has elapsed, allow natural release for at least 15 minutes before venting any remaining steam. Open pot and, using oven mitts, carefully remove inner pot. Strain broth into a fine-mesh sieve sitting over a large bowl. Discard the solids. Allow broth to cool to room temp. Store in fridge for up to 4 days, or store in the freezer.

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