Instant Pot® Vegetable Broth recipe

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Ingredients

3 carrots, unpeeled, halved
1 large onion, halved
2 stalks celery, halved
2 cloves garlic, halved
1 teaspoon whole black peppercorns
1 teaspoon salt
4 sprigs fresh thyme
1 sprig fresh rosemary
12 cups water

Nutrition Info

14.8 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.9 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 219.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 30 minutes. Allow 25 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.

  3. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

Recipe Yield

12 cups broth

Recipe Note

Vegetable broth made easy with the help of your multi-functional pressure cooker. No need to stand watch over a stove when you can throw it all in and go using this method. The best part is that you know exactly what went into it and also that you can use vegetables that are getting old and in need of using. This recipe is perfect for soup of for adding flavor to pasta and rice dishes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

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