Pressure Cooker Vegetable Broth – quick, golden broth from the pressure cooker.
- 24 ounces onions, peeled and quartered (4 medium onions)
- 12 ounces carrots, peeled and cut into chunks (6 medium carrots)
- 12 ounces celery stalks, cut into chunks (6 celery stalks)
- 0.5 ounces garlic cloves, peeled (4 large garlic cloves)
- 10 stalks of parsley (or 20 parsley stems, or 2 bay leaves)
- 10 peppercorns
- 1 teaspoon fine sea salt
- 8 cups water
- Everything in the pot: Put the onions, carrots, celery, garlic, and parsley in the pressure cooker pot. Sprinkle the peppercorns and salt over the top, then pour in the water.
- Pressure cook for 5 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 5 minutes in both electric and stovetop pressure cookers. (“Manual” or “Pressure Cook” mode for 5 minutes in an Instant Pot.) Let the pressure come down naturally, about 30 more minutes. (Water holds a lot of heat, so it takes a while for the pressure to drop. If you are impatient, quick release the pressure after 20 minutes.)
- Strain the broth: Scoop the big pieces of vegetables out of the pot with a slotted spoon and discard. Pour the broth through a fine mesh strainer. Use the broth immediately, or portion into 2 cup containers and refrigerate for up to 3 days or freeze for up to 2 months.
- Water to cover: this is barely enough water to cover the vegetables. It’s OK if they vegetables poke out above the water line; they’ll soften up and sink under pressure.
- The Natural Pressure Release traps the flavor molecules in the pressure cooker pot, instead of letting them escape into the air. As the pot cools down, some of them condense back into the water, adding their flavor back into the broth. I know it’s hard to wait for a natural pressure release on a pot full of water – it seems to take forever – but the broth will have a little more finesse if you wait it out.
- This recipe scales easily. Double it or halve it; it works fine. But, don’t go over the max fill line on your pressure cooker. (I can just barely double it in an 8-quart pressure cooker.)
- Other vegetables: Substitute leeks or leek greens for some or all of the onions? Yes! Add a potato for body? I haven’t tried it, but I’ve heard it’s a good idea, as long as you don’t overdo it. Cabbage, kale, broccoli or other strong vegetables? Not a good idea – they overpower the flavor.
- Category: Basic Technique
- Method: Pressure Cooker
- Cuisine: American
Keywords: Pressure Cooker, Instant Pot, Vegetable Broth, Vegetarian, Instant Pot Recipe