It’s so easy and inexpensive it is to make your own Vegan Instant Pot Bouillon! You just need a few veggies and herbs plus a little inspiration.

Is Bouillon the Same As Veggie Broth Or Vegetable Stock?

To me, bouillon is broth’s practical big sister. Both bring the depth of flavor that your soups, stews, and other recipes need. If you prefer broth by all means use it, but I like grabbing a cube out of the freezer as I need it.

Broth takes up a lot of space in your fridge and/or freezer because it’s the strength that you will use it. Bouillon is concentrated flavor so you use less, which means it takes up less storage space. Broth can be made with leftover scraps while my vegan bouillon recipe uses whole veggies and herbs.

At it’s base vegetable bouillon is just cooked and pureed veggies. The flavor becomes more complicated as you cook an onion, carrot, and celery along with some herbs. After that you can add flavorings like nutritional yeast, mushroom powder, tomato powder, and many more to add a slant. Nutritional yeast makes the flavor chickeny and mushroom powder makes it more beefy – all while being 100% vegan.

Are Bouillon Cubes Vegan? Gluten-Free? Oil-Free? Salt-Free?

One great reason to make your own bouillon is to know exactly what’s in it so you’re guaranteed that’s it’s vegan, gluten-free, and has no added salt or oil. In fact you can change out any ingredient that you are allergic to or simply don’t like.

Store-bought bouillon is another story altogether! There are vegan chicken bouillon that sometimes sit next to real chicken bouillon so always read the labels carefully.

You can get bouillon powder and some of those are oil and/or salt free, but you always want to read the labels. Same thing for any bouillon cubes you can get at the store. They tend to sneak in oil, salt, and even preservatives into them. Honestly, once you make your own bouillon you’ll never look back!

Is It Hard to Make Bouillon?

Absolutely not! You’re going to cut up a few veggies, through in some herbs and cook them in your Instant Pot in a strainer. Then you’ll puree them with some extra flavoring like nutritional yeast. Easy peasy!

Can I Freeze Bouillon Cubes?

Yes, you can and it’s the best thing ever! Once you puree the veggies and add your flavorings, portion the bouillon into ice cube trays. Most regular sized ice cube trays hold 2 tablespoons. Once frozen, pop out into a resealable bags or a freezer safe container.

How Much Vegan Instant Pot Bouillon Do I Use in Place of Store-bought Bouillon Cubes?

I use 1  of my frozen bouillon cubes where it calls for 1 store-bought cube. If I want more flavor I may sneak in a second one, but since there’s no salt it doesn’t throw off your recipe.

How Do I Use Bouillon in Place of Broth?

Basically use the same amount of water that the recipe calls for in broth. Then add a bouillon cube for every 3 to 4 cups of water depending on how strong you want the flavor to be.

More Recipes to Try

• Instant Pot Quick Pickled Beets
• Instant Pot Orange Lime Chile Jackfruit
• Instant Pot Vegan Tomato Soup

Salt-free Instant Pot Vegan Bouillon

Yield: 32 2 -tablespoon servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

I always like to have homemade bouillon on hand. I freeze mine in ice-cube trays. Once frozen, pop out and store in a resealable bag in the freezer. Use as you would a normal bouillon cube in recipes. You can use two ice cubes in place of 1 store-bought cube to add extra flavor.

Print

Ingredients

Instant Pot Ingredients

• ½ cup water
• 2 large onions, quartered
• 6 medium carrots, cut into 2 to 3 inch pieces
• 4 celery stalks, ,cut into 2 to 3 inch pieces
• 3 tsp dried thyme
• 1 tsp dried rosemary, optional

Blender Ingredients

• 1 cup nutritional yeast

Instructions

For your pressure cooker

1. Add the water, onions, carrots, celery and herbs to your Instant Pot liner.
2. Put the lid on and cook with manual/pressure cook on high pressure for 10 minutes.
3. Let the pressure release naturally.

For the blender

1. Carefully scoop the cooked veggies and broth into your blender.
2. Add the nutritional yeast. Blend until smooth. 

How to store

1. Store what you can use in a week in the refrigerator. Freeze the rest in ice-cube trays and put into resealable contianers.
2. Use 1 to 2 cubes in place of 1 commercial bouillon cube.

Notes

gluten-free, soy-free, no added oil 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Frontier Co-op Nutritional Yeast Mini Flakes, 1 Pound Bulk Bag
• 
  4 in 1 Set of 4 Ice Cube Trays, Easy-Release, 14 mould Tray with Easy Release cubes, Removable Lid, LFGB Certified, BPA Free, Stackable, Durable and Dishwasher Safe, 60 Days
• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Nutrition Information

Yield 32 Serving Size 2 tablespoons
Amount Per Serving Calories 22Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 12mgCarbohydrates 3gFiber 2gSugar 1gProtein 2g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.