Vegetable Broth

PALEO, GLUTEN-FREE

Broths are the base, the very foundation, of almost any soup that you make, so feel free to alter this recipe in order to personalize the flavor of the broth. For example, if you know a guest dislikes garlic, then make this broth without it. If you have everything but the parsnip, eliminate it. Tailor this broth to your own taste buds and preferences as well. It will be amazing!

• Hands-On Time: 10 minutes

• Cook Time: 30 minutes

Yields 6 cups

3 large carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

1 small onion, peeled and chopped

1 medium parsnip, peeled and chopped

1 bay leaf

2 cloves garlic, peeled and halved

1/2 teaspoon apple cider vinegar

1 teaspoon sea salt

6 cups water

1 Place all ingredients into the Instant Pot®. Lock lid.

2 Press the Manual button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.

3 Use a slotted spoon to retrieve and discard any large items from the broth. Strain the remaining liquid through a fine sieve or cheesecloth. Refrigerate broth for up to 4 days or freeze for up to 6 months.