Medium Soup

Instant Pot Vegetable Broth

Name: Instant Pot Vegetable Broth
Prep time: 13 min
Cook time: 21 min
Total time: 34 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

34 min

13m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

91 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Instant Pot Vegan Gluten-Free Nut-Free asian korean savory european halal kosher side plant_based french none soup

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

1

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.
2

Release pressure using the natural-release method according to the 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. Store in the refrigerator for up to 5 days or freeze for up to 3 months.