Ingredients
As many vegetables as you can fit in your pot
Fresh or dried herbs
1 bay leaf
Salt, to taste (optional)
Black pepper, to taste
Water, enough to cover the vegetables
Method
Add all the vegetables to your Instant Pot.
Add the herbs, bay leaf, salt (if using), and black pepper.
Cover the vegetables completely with water.
Secure the lid and cook on High Pressure for 30 minutes.
Allow the pressure to release naturally or carefully quick-release.
Strain the broth, discarding the vegetables, and use as desired.
Storage
Refrigerate for up to 5 days.
Freeze in portions for up to 3 months.
Tip: Vegetable scraps such as onion skins, carrot peels, celery ends, mushroom stems, and herb stalks work well for making a flavourful broth.
