Instant Pot Vegetable Broth

 

 

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Our Paleo Life Instant Pot Vegetable Broth

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Instant Pot Vegetable Broth

Homemade vegetable broth always will be better than canned. You can add any vegetables, spices, and herbs, get a different density and color. Vegetable broth can be used to cook soups, pasta, Asian dishes or you can just drink it.
The vegetarian broth will warm you in cold weather and give many vitamins. Let's make homemade vegetable broth in your Instant Pot.
Keyword broth, instant pot, vegetable
Total Time 1 hour
Servings 2 people
Calories 23kcal
Author Alvin

Ingredients

  • 1.5 liters Water
  • 2 Medium Carrots
  • 4 Celery Stalks
  • Half Celery Root
  • Large Yellow Onion
  • 1 cup Mushrooms

Fresh Herbs

Spices to taste:

Instructions

  • Peel the vegetables and chop them coarsely.
  • Put vegetables in your Instant pot, fill with water, add spices and press the “Soup / Broth” mode. Cook for 30-40 minutes.
  • Strain broth. It can be stored in the refrigerator for up to 3 days.

Notes

The secret of ideal vegetable broth: put vegetables in cold water, so they will give more color and taste to the broth.
To get a beautiful golden color, you can add a little bit onion peel; it will give a soft golden hue. You can also cook the broth from remains of vegetables: carrot peels, celery tops, stalks of parsley, cilantro, broccoli and more. This approach is used by many chefs in professional kitchens where it is important to use all parts of the foods.

Nutrition

Calories: 23kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

 

 

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Last Updated 03/28/2020

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