Soups & Stewscleaneatingkitchen5.0
Instant Pot Vegetable Broth
Instant Pot Vegetable Broth is a budget-friendly, wholesome, and simple way to make stock. Use whole vegetables or veggie scraps and a few simple seasonings. Once you've had homemade stock, you'll never choose the boxed version again.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- colander
- strainer
📝 Preparation Steps
1
Combine the ingredients in the base of a 6-quart or 8-quart pressure cooker.
2
Set the pressure to high for ⏱️ 30 minutes (or up to ⏱️ 60 minutes).
3
Let the pressure come down naturally for ⏱️ 10 minutes before releasing the remaining pressure.
4
Remove the lid and use a ladle or a fine-mesh strainer to separate the liquid from the vegetables when finished. You can also place a colander over a very large bowl or stock pot and then pour the broth through the colander to catch the cooked veggies.
5
Divide the broth between your storage containers. Refrigerate or freeze until ready to use.
Nutrition Facts
calories
12 calories
fat Content
0 g
serving Size
1 cup
fiber Content
0 g
sugar Content
2 g
sodium Content
549.9 mg
protein Content
0 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
3 g
saturated Fat Content
0 g
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