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, 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 yellow onion, peeled and chopped
1 medium parsnip, peeled and chopped
1 bay leaf
2 cloves garlic, halved
1/2 teaspoon apple cider vinegar
1 teaspoon sea salt
6 cups water
1 Place all ingredients in the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
2 Use a slotted spoon to remove and discard solids from the broth. Strain the remaining liquid through a fine-mesh sieve or cheesecloth. Refrigerate broth up to 4 days or freeze up to 6 months.