Instant Pot® Vegetable Broth recipe
All Recipes Soups, Stews and Chili Recipes Broth and Stock RecipesIngredients
- 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 caloriescarbohydrate: 3.4 gcholesterol: : -fat: 0.1 gfiber: 0.9 gprotein: 0.4 gsaturatedFat: : -servingSize: -sodium: 219.3 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegetable Broth
Directions
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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.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.