About the Recipe
I found this veggie broth recipe in the Hip Pressure Cooking cookbook by Laura Pazzaglia, just for those recipes when bone broth is just too rich. When I made it for the first time, I couldn’t believe how tasty it was! It’s so simple in the Instant Pot (one of my favorite kitchen appliances!), but it can be done on the stove top too, you just have to watch it.
2 large unpeeled yellow onions, sliced lengthwise in half, root ends removed
2 medium carrots, snapped in half
2 celery stalks, snapped in half
2 medium tomatoes, fresh
1 bunch flat-leaf parsley, tied with a string
2 unpeeled cloves of garlic
1 Tbsp whole black peppercorns
2 bay leaves
Add all ingredients to an instant pot (or regular pot) and add water just to cover all ingredients. Close lid and cook for 10 minutes on high pressure (or simmer, covered, for 40 minutes on the stove). Allow the pressure to naturally release before opening the lid (around 15-20 minutes). Let cool a bit so you don’t burn yourself, then strain the broth into a bowl and let it cool to room temperature. You can eat the solids, compost them, give them to your livestock (if you have them) or throw them away. Once cool, I use a funnel to fill recycled glass jars and freeze them until needed. Make sure you leave a couple of inches of space at the top so the jars don’t crack when frozen (frozen liquids expand!).