liquid gold vegetable broth

Name: Liquid Gold Vegetable Broth
Prep time: 40 min
Cook time: 1 h
Cuisine: American
Ingredients: 1 large onion, unpeeled and cut in half; 2 stalk(s) celery, cut into thirds; 2 large carrots, cut into thirds; 1 large bulb of garlic, cut in half; 1 - leek, cleaned and cut across in half; - olive oil; salt; 2 dried porcini mushrooms; 1 teaspoon(s) black peppercorns

4 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jul 14, 2025

Roasting the vegetables gives this vegan broth a rich, meaty flavor.

Rate

prep time 40 Min

cook time 1 Hr

method Pressure Cooker/Instant Pot

yield serving(s)

Ingredients

1 large onion, unpeeled and cut in half
2 stalks celery, cut into thirds
2 large carrots, cut into thirds
1 large bulb of garlic, cut in half
1 - leek, cleaned and cut across in half
- olive oil
salt
2 dried porcini mushrooms
1 teaspoon black peppercorns

How To Make liquid gold vegetable broth

Step 1

Place the first 5 ingredients on a baking sheet. Drizzle with olive oil and salt. Roast in a 450-degree oven for 30 minutes until nice and browned.

Step 2

Place the veggies in an Instant Pot. Add in the porcini mushrooms and peppercorns. Fill the pot with water to the limit on the Instant Pot. Secure the lid and pick pressure cook and pressure cook for 1 hour.
Step 3

Instant release and strain the stock through a fine mesh strainer.
Step 4

Store in the freezer for up to 3 month.
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