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Instant Pot Vegetable Broth
This is a simple recipe for Vegetable Broth in the Instant Pot
Course
Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
404
kcal
Author
Michelle
Ingredients
1
large onion
quartered
2
carrots
halved
4-5
stalks of celery
halved (I choose from the leafy portion)
2
cobs of corn
corn removed
5-6
cloves
of garlic
whole
3-4
" ginger
peeled
4
large mushrooms
sliced
2
onions
whole and quartered
3
bay leaves
10
cups
water
¼
tsp
turmeric
1
tsp
black pepper
Instructions
Place all ingredients in the Instant Pot and set to manual 15 minutes. Make sure your seal is in place and you have your pressure valve closed.
Your Instant Pot will come to pressure and you'll see 15 minutes count down.
Allow the Instant Pot to depressurize naturally (do not use quick release).
Use right away, or cool completely and store in jars in the fridge for up to 4 days or freeze.
Notes
Zero SmartPoints on WW FreeStyle Plan
Nutrition
Calories:
404
kcal
|
Carbohydrates:
89
g
|
Protein:
14
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
272
mg
|
Potassium:
1801
mg
|
Fiber:
14
g
|
Sugar:
33
g
|
Vitamin A:
20790
IU
|
Vitamin C:
51.2
mg
|
Calcium:
218
mg
|
Iron:
3.1
mg