Step 1

In the Instant Pot, place all ingredients except the vinegar and give them a stir. Lock the lid and place the vent in the “Sealing” position.

Step 2

Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 16 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)

Step 3

After the pot beeps, use the Natural Release method and wait another 16 minutes to let the pot cool down naturally (we set a timer so we don’t forget!). Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. (Never put your hands or face near the steam release valve when releasing steam.)

Step 4

Open the lid and stir in the apple cider vinegar. Taste and add additional salt as necessary (veggie broth does vary in salt content, so you may need to add more salt). Serve warm. This recipe makes quite a bit and leftovers can be re-purposed throughout the week.

Step 5

Storage info: Leftovers can be stored in the refrigerator; they do become more dry as they cool, so make sure to reheat them before serving again. Depending on the texture, consider adding a glug of olive oil for moisture.