Instant Pot Vegetable Broth
Description
This Instant Pot vegetable broth from scratch is made with carrots, onion, celery, garlic, and herbs for a base for pasta, soups, or rice dishes.
Ingredients
•
3 carrots, unpeeled, halved
•
1 large onion, halved
•
2 stalks celery, halved
•
2 cloves garlic, halved
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1 teaspoon whole black peppercorns
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1 teaspoon salt
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4 sprigs fresh thyme
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1 sprig fresh rosemary
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12 cups water
Directions
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.