Instant Pot Vegetable Broth Food
INSTANT POT® VEGETABLE BROTH
Vegetable broth made easy with the help of your multi-functional pressure cooker. No need to stand watch over a stove when you can throw it all in and go using this method. The best part is that you know exactly what went into it and also that you can use vegetables that are getting old and in need of using. This recipe is perfect for soup of for adding flavor to pasta and rice dishes. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h50m
Yield 12
Number Of Ingredients 9
Steps:
- Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, rosemary in a multi-functional pressure cooker (such as Instant Pot®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 25 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
- Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 219.3 mg, Sugar 1.5 g
INSTANT POT VEGETABLE BROTH
How to Make Vegetable Broth in the Instant Pot (from scraps!) - save your veggie scraps and make this delicious and healthy stock in the Instant Pot! Simple, budget friendly, and nutritious!
Provided by Nikki
Categories Soup
Number Of Ingredients 6
Steps:
- Place veggie scraps in Instant Pot. Add turmeric, garlic, salt and pepper, and water. Be sure you don't go beyond the max level of the pot.
- Press Manual button and set for 30 minutes. When cycle is complete, allow for slow natural release. Remove lid and strain liquid through a fine mesh strainer. Discard solids.
- Store in air tight containers in the refrigerator or freeze broth for later use.
INSTANT POT CHICKEN BROTH
Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Yield Makes 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
- Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
- Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.
INSTANT POT® MUSHROOM BROTH
This is a basic mushroom broth used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find the baby bellas make the richest, most flavorful broth. Fresh herbs add a lot of flavor but since I do not know the specifics of what you will be using this for, I kept this basic and left them out. Store in the refrigerate up to 5 days or freeze up to 3 months.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 10
Number Of Ingredients 7
Steps:
- Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
- Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.4 g, Sodium 251.2 mg, Sugar 1.9 g
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