Instant Pot Vegetable Broth
Homemade vegetable broth with the mild flavors of ginger and turmeric made in Instant Pot – A must have staple in your kitchen.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 1 fennel bulb just the white part
- 1 onion
- 1 cup mushrooms
- 1 carrot
- 2 garlic cloves
- 2 inch ginger piece
- 2 celery ribs 2 single celery sticks including the greens
- 10 green onions
- 1 tsp turmeric
- 8 cups water
Add all the chopped vegetables to the instant pot and add the 8 cups of water.
Add the turmeric powder and mix.
Close the lid and make sure the vent is in the sealing position.
Cook the veggies on high-pressure manual mode for 40 minutes and let the pressure release naturally.
When pressure drops entirely, open the lid and strain the liquid. Allow the veggies to cool and squeeze the juice as much as you can and discard them.
Allow the broth to cool completely and store it in an air-tight container and refrigerate it.
It stays good for up to 5 days when refrigerated and you can freeze for longer shelf life.
- Add more or fewer veggies according to your preference.
- Turmeric is optional.
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 0.7mg