Instant Pot Veggy Broth

After collecting veg stems/ends/etc all week + some other veg and herbs/spices, I was ready to give it a try. Some spices seem to add strong flavors I don’t want to broth when it’s pressure cooked. This worked well.

Top greens of 2 leeks, washed well and cut into 1-inch pieces
1 large onion cut into 1-1.5 inch pieces
1 large carrot, peeled and cut into 1-inch pieces (i’d have used 3 but that’s all i had)
3 celery stalks – yup, in 1-inch pieces
Fennel stalks, fronds removed, removed from one fennel bulb, in 1-inch pieces
5-6 fresh thyme stems
1 stem of marjoram with leaves
Several Parsley stems, cut in 1-inch pieces
Several dill stems, cut into 1-inch pieces

2 bay leaves
1 3-inch piece of kombu
2-3 tsps whole peppercorns
2-3 tsps whole allspice
1 thumb sized piece of ginger, grated
1 tbsp sea salt, or to taste
a small pinch ajwain seed, optional

8 cups of filtered water

Pressure cook on high for 30 minutes. 30-60 minutes natural release.

Strain through cloth. I put in quart-sized containers and freeze.

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