Instantpot Vegan Veggie Broth
Instantpot
3-4
Potatoes
2-3
Carrots
2-3
Celery
1-2
Onions
2
Shallots
2-3
Garlic
2-4 cups
Arugula
2
Bay Leaves
1 Tbsp
Tomato Paste
1 Tbsp
Miso Paste
1 Tbsp
Veg Bouillon Powder
4-8 cups, as needed
Filtered Water
1 Tbsp
Avocado Oil
This recipe can also be made using the slow cooker function and on the stovetop
Let’s get our ingredients & Instantpot ready!
1
Add a tbsp of avocado oil to the pot & add in your roughly chopped veg
2
Using the sauté function, cook for a few minutes.
3
Hit cancel then add in the washed arugula
4
Add the bay leaves, tomato & miso paste
5
Pour in the dissolved veg powder
6
Add in hot filtered water. This speeds up the “come up to pressure time” on the Instantpot
7
💡Make sure to keep below the max fill line
8
Give it all a good mix!
9
Lid it up, set to “sealing”, hit the “soup/broth” function and set to 45 minutes.
10
Once time is up, quick release the steam (outdoors is best 😊)
11
Look at this beautiful, healthy broth. No bones needed 🚫
12
Pour over a strainer to allow just the broth to pass through
13
Easy peasy! I like to keep the cooked carrots 🥕and potatoes 🥔 to eat!
14
Thx for watching! Head over to my IG page @pr_health_and_wellness for lots of vegan/plantbased meals and info!💚💚💚💚💚💚💚💚💚💚
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