Instant Pot Vegetable Stock Broth Recipe

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.