Prep Time:
5 mins
Cook Time:
55 mins
Additional Time:
50 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
12 cups
Ingredients
Directions
Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover with water. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 25 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts (per serving)
15
Calories
0g
Fat
3g
Carbs
0g
Protein
