Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Instant Pot Vegetable Broth

5.0
Save
Rate
Tap to rate
PREP TIME
5 min
COOKING TIME
55 min
TOTAL TIME
110 min
SERVINGS
12 servings
Dinner
Instant Pot Vegetable Broth
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 the following ingredients in a versatile pressure cooker: carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary.
2
Add enough water to cover the ingredients completely.
3
Secure the lid tightly, ensuring it is properly locked and sealed.
4
Set the pressure cooker to high pressure according to its user manual; set a 30-minute timer.
5
Allow the pressure cooker to reach high pressure for approximately 25 minutes, as indicated by the manufacturer's instructions.
6
Release the built-up pressure using the natural-release method, which allows the pressure to decrease gradually over 30 minutes.
7
Carefully unlock and lift off the lid, taking care not to let any hot steam escape.
8
Allow the liquid broth to cool for 20 minutes before proceeding.
9
Strain the cooled liquid through a fine-mesh sieve, discarding all solids in the process.
10
Store the resulting broth in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.