Rich Veggie Broth
(Total Time: 1 HOUR| Serves: 8)
2 tbsp. vegetable oil
4 chopped celery stalks
3 peeled and chopped large carrots
2 chopped small yellow onions
3 minced garlic cloves
2 cups fresh green beans
2 cups chopped cauliflower
6 fresh thyme sprigs
6 fresh rosemary sprigs
8 cups filtered water
Place the oil in the Instant Pot and select “Sauté”. Then add the celery, carrots, onion and garlic and cook for about 4-5 minutes.
Select the “Cancel” and stir in the remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 40 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer into a container.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 66|Total Fat 3.5g| Net Carbs 1.02g| Protein 1.5g| Fiber 2.8g)