Vegetable broth

As I'm trying to lean more vegetarian, I thought it was a good time to post a solid vegetable broth recipe.  It's easier than you would guess and it's a great way to use any vegetable scraps you might have from other dishes.  The below is a rough outline, but you could always throw various other bits in to suit your taste.  And no one is happier to eat the cooked brothy scraps than my dog.  

Time:  1 hour
Level:  Easy
​Servings:  10 cups
Special Equipment:  Pressure Cooker to Instant Pot

PRINT THIS RECIPE!

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INGREDIENTS

• 3 Carrots roughly chopped
• 2 Celery Stalks roughly chopped
• 1 large Yellow Onion, quartered
• 4 oz Mushrooms (any type, preferably Organic)
• 2 cloves of Garlic, slightly smashed
• 1 small Zucchini, roughly chopped
• 12 cups filtered water

 

PREPARATION

1. In a Pressure cooker, place all of the ingredients and turn heat on high.
2. Once the liquid comes to a boil, cover with the pressure cooker lid, lock, and pressurize.
3. Wait until the pressure cooker starts to whistle, turn to low and cook for 45 minutes.
4. Turn off heat and depressurize.
   
5. Strain and enjoy.