Ingredients and Weight:
- 5 cups water
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped onions
- 1 cup chopped leeks
- 1/2 cup chopped parsley
- 2 bay leaves
- 8 whole black peppercorns
- 3 cloves garlic, minced
- 1 teaspoon salt
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Add all ingredients to the Instant Pot.
- Secure the lid and set the valve to "sealing."
- Select the "broth" setting and set the timer for 30 minutes.
- Once the timer beeps, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.
- Strain the broth through a fine-mesh sieve into a clean container.
Nutritional Information:
- Calories: 120 per cup
- Fat: 0g
- Carbohydrates: 25g
- Protein: 5g
Dish Characteristics:
- Savory and aromatic
- Clear and golden-brown in color
- Pairs well with soups, stews, and sauces
User Comments:
- "This broth is so flavorful and easy to make. It's a staple in my kitchen now."
- "I use this broth to make everything from soups to risotto. It adds such a depth of flavor."
- "The best part is that it's so healthy and low in calories."
Special Precautions and Tips:
- For a richer broth, use unsalted butter or olive oil to sauté the vegetables before adding the water.
- Don't overfill the Instant Pot, as this can prevent the pressure from building properly.
- If you don't have a fine-mesh sieve, you can line a regular sieve with cheesecloth or a paper towel to strain the broth.
