CleanFoodCrush Instant Pot Veggie Broth to Detox and Lower Inflammation

{NEW} Instant Pot Vegetable Broth 

A beautifully aromatic, and flavorful base for any soup or meal! I LOVE knowing what is in my broth!

This recipe is also very interchangeable and forgiving, so use your very favorite herbs and veggies, or whatever you may have on hand.

You’re going to LOVE how your house smells while this broth is cooking!

I’ve included Instructions for Instant Pot, Crockpot, and Stovetop.

Ingredients:

• 1 large onion, quartered
• 2-3 carrots halved
• 4-5 stalks of celery halved
• 2-3 green onions ends removed
• 2 apples, cut into quarters
• 1 large zucchini, cut into large chunks
• 1 bell pepper, seeded and chopped
• 1 cup chopped pumpkin OR butternut squash
• 6 cloves of fresh garlic, whole
• 4-inch nob of ginger, peeled
• 1 tsp pepper
• 2 bay leaves
• 1 rosemary stalk
• 2 fresh thyme

Instant Pot Instructions:

1. Place everything in your Instant Pot.
2. Add water, enough to reach the 10 cup mark (for a 6 quart Instant Pot)
3. Press MANUAL button and set for 30 minutes (for newer models press the BROTH/SOUP option)
4. Once time is up, allow Instant Pot to release pressure naturally. It should take about 10-12 minutes.
5. Carefully remove the lid allow broth to cool.
6. Strain the liquid through a fine mesh strainer and discard the solids.
7. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

Crock-pot Instructions:

1. Place everything in a large Crockpot and fill with water so that everything is a few inches below the top. Cover with lid.
2. Allow to cook on LOW for 12-16 hours.
3. Often this means you need to reset to keep your machine going.
4. Add water if necessary halfway through (this can happen when your lid doesn’t have a good seal.)
5. Carefully remove the lid allow broth to cool.
6. Strain the liquid through a fine mesh strainer and discard the solids.
7. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

Stovetop Instructions:

1. In a large stockpot add all your ingredients, and fill with pot water several inches from the top.
2. Bring to boil, then lower to the lowest possible simmer. Stir, and cover with tight lid. Allow to low simmer for up to
3. 8 hours, stirring occasionally and possibly adding more water 1-2× if needed.
4. Carefully remove the lid allow broth to cool.
5. Strain the liquid through a fine mesh strainer and discard the solids.
6. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

Rachel

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CleanFoodCrush Instant Pot Veggie Broth

Ingredients

• 1 large onion, quartered
• 2-3 carrots halved
• 4-5 stalks of celery halved
• 2-3 green onions ends removed
• 2 apples, cut into quarters
• 1 large zucchini, cut into large chunks
• 1 bell pepper, seeded and chopped
• 1 cup chopped pumpkin OR butternut squash
• 6 cloves of fresh garlic, whole
• 4-inch nob of ginger, peeled
• 1 tsp pepper
• 2 bay leaves
• 1 rosemary stalk
• 2 fresh thyme

Instructions

1. Instant Pot Instructions:
2. Place everything in your Instant Pot.
3. Add water, enough to reach the 10 cup mark (for a 6 quart Instant Pot)
4. Press MANUAL button and set for 30 minutes (for newer models press the BROTH/SOUP option)
5. Once time is up, allow Instant Pot to release pressure naturally. It should take about 10-12 minutes.
6. Carefully remove the lid allow broth to cool.
7. Strain the liquid through a fine mesh strainer and discard the solids.
8. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

1. Crock-pot Instructions:
2. Place everything in a large Crockpot and fill with water so that everything is a few inches below the top. Cover with lid.
3. Allow to cook on LOW for 12-16 hours.
4. Often this means you need to reset to keep your machine going.
5. Add water if necessary halfway through (this can happen when your lid doesn't have a good seal.)
6. Carefully remove the lid allow broth to cool.
7. Strain the liquid through a fine mesh strainer and discard the solids.
8. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

1. Stovetop Instructions:
2. In a large stockpot add all your ingredients, and fill with pot water several inches from the top.
3. Bring to boil, then lower to the lowest possible simmer. Stir, and cover with tight lid. Allow to low simmer for up to
4. 8 hours, stirring occasionally and possibly adding more water 1-2× if needed.
5. Carefully remove the lid allow broth to cool.
6. Strain the liquid through a fine mesh strainer and discard the solids.
7. Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

4.36

https://cleanfoodcrush.com/clean-eating-instant-pot-veggie-broth/

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