#saucebase

This easy vegetable broth is perfect for soups, stews, and sauces. It's made with simple ingredients and is vegan-friendly.

Ingredients: 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 1 potato, chopped. 2 garlic cloves, minced. 6 cups water. 1 teaspoon salt.

Instructions: In a large pot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to low and let simmer for 30 minutes. Strain the broth through a fine mesh sieve, discarding the solids. Use immediately or store in the refrigerator for up to 5 days.

Prep Time: 10 minutes

Cook Time: 30 minutes

A quick and flavorful chicken stock made effortlessly in the Instant Pot. Perfect as a base for soups, stews, and sauces.

Ingredients: 1 whole chicken carcass. 2 carrots, roughly chopped. 2 celery stalks, roughly chopped. 1 onion, quartered. 3 garlic cloves, smashed. 1 bay leaf. 1 teaspoon peppercorns. 1 tablespoon salt. 8 cups water.

Instructions: Place the chicken carcass, carrots, celery, onion, garlic, bay leaf, peppercorns, and salt in the Instant Pot. Add water to cover the ingredients in the pot. Close and lock the lid, ensuring the steam release valve is sealed. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 45 minutes on high pressure. Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release. Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the solids. Let the stock cool to room temperature before refrigerating or using in recipes.

Prep Time: 15 minutes

Cook Time: 45 minutes