Instant Pot Vegetable Broth
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Broth is the foundation for many leaky-gut diet plans. While bone broths are known to be the staple, there is a place for vegetable broths as well.
  • garlic cloves (5), unpeeled and chopped
  • carrots (5, whole), unpeeled and chopped
  • celery stalks (5), chopped
  • 2 bay leaves
  • yellow onion (1), unpeeled and chopped
  • 1 sweet potato, unpeeled and chopped
  • leek (1/2), cut into thirds
  • fresh flat-leaf parsley (1/2 bunch), chopped
  • ½ (3/4-ounce) package fresh rosemary
  • 14 cups water
  • 1 teaspoon salt
  1. Combine the garlic, carrots, celery, bay leaves, onion, sweet potato, leek, parsley, cilantro, rosemary, water, and salt in a large soup pot. bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 4 hours.
  2. Strain the broth into another pot or a storage container, an discard the solids. Season with salt.
Instructions for Instant Pot Vegetable Broth
If you have an 8-quart multi-cooker (Instant Pot), you can really speed up this process. Combine all the ingredients in the pot, cover, and seal. Using the “Manual” function, cook on High for 30 minutes. Leave the broth to sit for 1½ – 2 hours. Strain the broth into another pot or a storage container, and discard the solids. Season with Salt.
Nutrition Information
Calories: 20 Fat: 0 Carbohydrates: 4 Fiber: 1 Protein: 0
Recipe by A Gutsy Girl® at