Homemade Vegetable Broth
A Uncategorized recipe with tomatoes coarsely chopped, med onion quartered, large cloves of garlic halved. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Combine all ingredients in a pressure cooker.
- 2
Lock on lid and bring to pressure over high heat, about 18 minutes.
- 3
Reduce heat to medium and cook for 20 minutes.
- 4
Remove from heat and let sit for 15 minutes to finish cooking.
- 5
Release steam vent on pressure cooker.
- 6
Drain broth through a fine mesh sieve into a bowl.
carrots cut into 1/2 inch slices(2)summer squash cut into 1 inch chunks(2) - 7
Discard solids.
- 8
Can be stored in refrigerator 1 week.
- 9
May be frozen for up to 6 months.
- 10
NOTES: Cooking vegetables too long will make murky broth.
- 11
Broth can be cooked in regular pot.
- 12
That tends to be an all day affair.
Nutrition Facts
Per serving
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Homemade Vegetable Broth
A Uncategorized recipe with tomatoes coarsely chopped, med onion quartered, large cloves of garlic halved. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Combine all ingredients in a pressure cooker.
- 2
Lock on lid and bring to pressure over high heat, about 18 minutes.
- 3
Reduce heat to medium and cook for 20 minutes.
- 4
Remove from heat and let sit for 15 minutes to finish cooking.
- 5
Release steam vent on pressure cooker.
- 6
Drain broth through a fine mesh sieve into a bowl.
carrots cut into 1/2 inch slices(2)summer squash cut into 1 inch chunks(2) - 7
Discard solids.
- 8
Can be stored in refrigerator 1 week.
- 9
May be frozen for up to 6 months.
- 10
NOTES: Cooking vegetables too long will make murky broth.
- 11
Broth can be cooked in regular pot.
- 12
That tends to be an all day affair.
About this recipe
A Uncategorized recipe with tomatoes coarsely chopped, med onion quartered, large cloves of garlic halved. Ready in 1h 15m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
