Instant Pot Garlic Vegetable Broth

 

40 cloves garlic, lightly smashed, or Roasted Garlic (can reduce to 10 and replace with other vegetables and scraps for less garlicky broth)

1 medium yellow onion, unpeeled and quartered

2 ribs celery, halved crosswise

10 whole black peppercorns

1 tablespoon garlic powder or granulated garlic

2 teaspoons garlic salt

2 sprigs thyme

2 sprigs rosemary

2 bay leaves

8 C. water

1 tablespoon apple cider vinegar

Any other seasonings you enjoy, to taste

 

Combine the garlic cloves, onion, celery, peppercorns, garlic powder, garlic salt, thyme, rosemary, and bay leaves in the Instant Pot. (NOTE: If you have a steamer basket, put the ingredients in it and lower into the pot.) Add the water and vinegar. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 120 minutes.  Quick release when done.  Carefully pour the broth through a fine-mesh strainer into a large bowl or pot; discard all the solids. (Or, if using the steamer basket, simply lift all the solids out of the liquid.) Now, taste the broth and season as you wish! The broth will keep in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.