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Step 1
Cut Carrots and Celery 3 to 4-inch lengths
Step 2
Chop Onion into Chunks. (Peeling is optional but there is flavor in the onion skins.)
Step 3
Smash Garlic lightly to release oil. You do not have to peel the garlic.
Step 4
Add all Veggies and Herbs to the Instant Pot
Step 5
Add 8 Cups of Water. (Do NOT Fill Past Max Fill Line)
Step 6
Add Italian Seasoning or Herbs of Choice
Step 7
Put Lid on Instant Pot and Turn Valve to SEAL Position
Step 8
Pressure Cook on High Setting 40 Minutes.
Step 9
When Cook Time is Complete wait 10 Minutes and do a Quick Pressure Release
Step 10
Remove Lid and Strain Broth and Store in Mason Jars.