Vegetable Broth


  • 1 leek
  • 1 carrot
  • 1 onion
  • 1 green pepper
  • ½ zucchini
  • ½ bunch parsley
  • ½ yellow pepper
  • 1 tbsp dried oregano
  • Cut all the vegetables into smaller pieces.
  • Add all the vegetables to the Instant Pot and pour in water up to the max line.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour.
  • Release the pressure from the pot and open the lid.
  • Remove all the cooked vegetables and store the broth.
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