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5
from 1 vote
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 Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Beverages
Cuisine:
American
Keyword:
homemade vegetable broth, instant pot vegetable broth
Servings:
8
Calories:
28
kcal
Author:
Srividhya G
Ingredients
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
Instructions
Prep-Wok:
Rinse all the veggies thoroughly and chop them into chunks. Do not discard the green part in the green onions.
Chop the garlic and ginger into small pieces.
Steps:
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.
Notes
Add more or fewer veggies according to your preference.
Turmeric is optional.
Nutrition
Calories:
28
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
37
mg
|
Potassium:
259
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1465
IU
|
Vitamin C:
8.3
mg
|
Calcium:
40
mg
|
Iron:
0.7
mg