15
CALORIES
PER SERVING
MAKES 2 quarts
SERVING SIZE 1 cup
PREP TIME 10 mins
COOK TIME 1 hr 20 mins
TOTAL TIME 1 hr 45 mins
Hold on to all those vegetable scraps and turn them into a savory broth for soups and sauces. This broth is delicious on its own, or used as a base for other recipes.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Natural |
3 cups vegetable scraps (such as carrots, onion, and celery)
1 cup fresh herbs (such as parsley and thyme)
11⁄2 tsp kosher salt
8 cups cold water
1. Place the vegetable scraps and herbs in the inner pot, followed by the water.
2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
3. Place a fine mesh sieve over a large bowl. Allow the broth to cool slightly, and then carefully remove the inner pot from the base and strain the stock through the sieve. Set the broth aside to cool to room temperature. Discard the solids.
4. Transfer the strained broth to a sealable glass container. Store in the refrigerator for up to one week, or in the freezer for up to six months.
Total fat 0g Saturated fat 0g |
Cholesterol 0mg Sodium 390mg |
Carbohydrates 4g Dietary fiber 0g |
Sugars 1g Protein 0g |