Instant Pot Vegetable Broth Recipe

This hearty and flavorful vegetable broth is made using simple, fresh ingredients. Its the perfect base for soups, risottos, or any dish where you need a little extra depth of flavor.

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

Directions

Step 1: Place the carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker (like an Instant Pot). Add water until everything is covered.

Step 2: Close the lid of the pressure cooker, ensuring its locked securely. Set the cooker to high pressure according to the manufacturer's instructions and adjust the timer to 30 minutes.

Step 3: Wait for the pressure to build up. This may take approximately 25 minutes.

Step 4: After the cooking time is up, use the natural-release method to release the pressure. This should take about 30 minutes. Refer to your pressure cookers manual for specific instructions on how to do this safely.

Step 5: Once the pressure is fully released, unlock the lid and remove it. Allow the broth to sit for about 20 minutes to cool slightly.

Step 6: Strain the liquid through a fine mesh strainer, discarding the solids. You should now have a rich, flavorful vegetable broth.

Step 7: Store the broth in the refrigerator for up to 5 days, or freeze it for up to 3 months for future use.

Nutrition Facts (per serving)

Calories	15
Total Fat	0g
Sodium	219mg
Total Carbohydrate	3g
Dietary Fiber	1g
Total Sugars	2g
Protein	0g
Vitamin C	3mg
Calcium	21mg
Iron	0mg
Potassium	101mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.