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Instant Pot Vegetable Broth
Instant Pot Vegetable Broth
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Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Homemade Instant Pot vegetable broth with carrots, onion, celery, garlic, and herbs - perfect for enhancing pasta, soups, 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:
  • In a multi-functional pressure cooker, such as Instant Pot, mix carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary. Cover with water, lock the lid, and set to high pressure for 30 minutes following the manufacturer's instructions. Wait 25 minutes for the pressure to build.
  • Allow the pressure to naturally release for about 30 minutes as per the manufacturer's instructions. Then, unlock and remove the lid.
  • Allow broth to cool for 20 minutes. Strain the liquid, discarding any solids. Refrigerate for up to 5 days or freeze for up to 3 months.

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