Vegetable Broth From Scratch With the Instant Pot

• Produce

  • 3 Bay leaves
  • 2 Carrots
  • 4 stalks Celery
  • 2 Cobs of corn
  • 5 cloves Garlic, whole
  • 3 Ginger
  • 4 Mushrooms, large
  • 1 Onion, large

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 tsp Garam masala
  • 1/4 tsp Turmeric

• Liquids

  • 10 cups Water

• Other

  • 3 cups (appx. assorted vegetables/food scraps

Found on scratchmommy.com

Description

Ingredients

• 1 large onion, quartered
• 2 carrots, halved
• 4-5 stalks of celery, halved (I choose from the leafy portion)
• 2 cobs of corn (corn removed)
• 5-6 cloves of garlic, whole
• 3-4 ginger, peeled
• 4 large mushrooms, sliced
• 3 cups (appx.) assorted vegetables/food scraps
• 3 bay leaves
• 10 cups water
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 tsp black pepper

Directions

• Place all ingredients in the Instant Pot and set to manual 15 minutes. Make sure your seal is in place and you have your pressure valve closed.
• Your Instant Pot will come to pressure and youll see 15 minutes count down.
• Allow the Instant Pot to depressurize naturally (do not use quick release).
• Use right away, or cool completely and store in jars in the fridge for up to 4 days or freeze.