Vegetable Broth From Scratch With the Instant Pot
Serves: 2 litres (almost 8.5 cups)
 
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
  • 3 cups (appx.) assorted vegetables/food scraps
  • 3 bay leaves
  • 10 cups water
  • ¼ tsp turmeric
  • ¼ tsp garam masala
  • 1 tsp black pepper
Instructions
  1. 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.
  2. Your Instant Pot will come to pressure and you'll see 15 minutes count down.
  3. Allow the Instant Pot to depressurize naturally (do not use quick release).
  4. Use right away, or cool completely and store in jars in the fridge for up to 4 days or freeze.
Notes
*If you don't have an Instant Pot, but still want to try out this broth, you can totally do that too - just simmer over medium-low heat for 45 minutes to 1 hour.

*My version has no salt, as I like to add salt when I make my final dishes. Feel free to add salt or soy sauce to your broth if you like!
Recipe by Scratch Mommy at https://scratchmommy.com/instant-pot-vegetable-broth/