This Instant Pot vegetable broth is made easily with the help of a multicooker. 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 use. This recipe is perfect for soup or for adding flavor to pasta and rice dishes.
Instant Pot Vegetable Broth
This Instant Pot vegetable broth is made easily with the help of a multicooker. 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 use. This recipe is perfect for soup or for adding flavor to pasta and rice dishes.
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
Instructions
- Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover with water. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 30 minutes. Allow 25 minutes for pressure to build.
- Release pressure using the natural-release method according to the 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. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
