Instant Pot Vegetable Broth
Broth is the foundation for many leaky-gut diet plans. While bone broths are known to be the staple, there is a place for vegetable broths as well.
Ingredients
- 5 cloves garlic unpeeled and chopped
- 4 whole carrots unpeeled and chopped
- 5 whole celery stalks chopped
- 2 Bay leaves
- 1 yellow onion unpeeled and chopped
- 1/2 leek cut into thirds
- 1/2 bunch flat-leaf parsley chopped
- 3/4 ounce fresh rosemary
- 14 cups water
- 1 tsp salt
Instructions
- Combine the garlic, carrots, celery, bay leaves, onion, sweet potato, leek, parsley, cilantro, rosemary, water, and salt in a large soup pot. bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 4 hours.
- Strain the broth into another pot or a storage container, an discard the solids. Season with salt.
Notes
Instructions for Instant Pot Vegetable Broth
If you have an 8-quart multi-cooker (Instant Pot), you can really speed up this process. Combine all the ingredients in the pot, cover, and seal. Using the “Manual” function, cook on High for 30 minutes. Leave the broth to sit for 1½ – 2 hours. Strain the broth into another pot or a storage container, and discard the solids. Season with Salt.
If you have an 8-quart multi-cooker (Instant Pot), you can really speed up this process. Combine all the ingredients in the pot, cover, and seal. Using the “Manual” function, cook on High for 30 minutes. Leave the broth to sit for 1½ – 2 hours. Strain the broth into another pot or a storage container, and discard the solids. Season with Salt.