Holiday Recipes Deserve Homemade BrothInstant Pot And Stove Top Vegetable Broth

Homemade broth is far superior to store bought.

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Homemade Broth is Far Superior

When I'm in a hurry, I often just use a Rapunzel bouillon cube for broth. I find most boxed broths taste like dishwater or they can be over salted and just unusable. But for my holiday recipes, I like to make my own broth. Especially on Thanksgiving when I need broth for soup, stuffing, and cooking potatoes or side veggies. 

You can either use fresh vegetables for your broth or veggie scraps that you have been saving in the freezer. But since it's a holiday, let's go all out and use fresh vegetables and herbs. 

Use your Instant Pot for a quick and easy broth or cook or simmer on the stovetop which is just as easy but takes a bit longer. You can double the recipe if needed.

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Instant Pot or Stovetop Vegetable Broth

Vegan, Dairy and Gluten Free

[makes 4 cups]

Ingredients

1 tablespoon extra virgin olive oil

1 cups coarsely chopped onions

1 cup coarsely chopped leeks

1 1/2 cups thickly sliced celery

1 1/2 cups thickly sliced carrots

1 cup mushrooms

3 cloves garlic, cut in half

1 bay leaf

3 sprigs parsley

1 or 2 sprigs fresh thyme

1 teaspoon peppercorns

Salt to taste

Directions

For the Instant Pot:

Heat the oil in the Instant Pot by pressing the SAUTE button. Add the veggies and garlic and cook until they just begin to soften, stirring frequently, about 4 to 5 minutes. Press the OFF button.

Add the remaining ingredients. Cover with water and stir. Secure the lid and press the MANUAL button and set for 10 minutes at high pressure. When done, press OFF and let the pressure come down naturally. Remove the lid carefully with the steam pointed towards the back. 

Strain out the vegetables and herbs. Use immediately or refrigerate or freeze for later use.

For the Stove Top:

Heat the oil in a large soup pot or Dutch oven and saute the vegetables and garlic, stirring frequently, until they begin to soften, about 4 to 5 minutes. Add the remaining ingredients. Cover with water, stir, and bring to a boil.

Reduce heat and simmer, covered, for at least an hour. Strain out the vegetables and herbs. Use immediately or refrigerate or freeze for later use.