Note: Affiliate links may be included in this post

Now, I’m not a complicated gal. If you met me in real life, you would see that.

I’m working on a new title for my blog.  But meanwhile, I’m a homeschool mom, that loves to cook.

I also have some VERY picky eaters in my house. So, my meals tend to be quick.

I would love to go back to the olden days, where I would cook all day and the kids would sit down and enjoy it. But, I don’t think I”m quite there yet!

Meanwhile, I have two Instant Pots,  which I am having fun with!

Here is a directory of my Instant Pot Recipes and Articles.

I usually write one a day, so if you want to follow me, I’m at

Inspiring NH Kids

And our Facebook group is here

If you have a request or want to share your recipe. I would love to hear from you!

Happy Eating!

Print

Yum

Instant Pot-Vegetable Broth

Ingredients

• 1 large onion, peeled and cut up in large chunks
• 3 carrots, peeled and diced
• 1 cup of mushrooms
• 4 stalks of celery, peeled and diced
• 10 cups of water
• 2 teaspoons of salt
• 2 teaspoons of pepper

Instructions

1. Add all of the ingredients into your Instant Pot
2. Place your lid on, and make sure it's sealed
3. Press the manual and set it for high pressure for 15 minutes.
4. When it beeps, let it naturally release.
5. Strain the liquid, and discard the vegetable scraps.
6. Store in the refrigerator for 3 days or freeze, for later use.
7. Enjoy!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://forktospoon.com/instant-pot-vegetable-stock/