Servings: 8

2 large carrots 2 large carrots
1 large onion, peeled and cut in half 1 large onion, peeled and cut in half
2 large stalks celery 2 large stalks celery
8 ounces white mushrooms 8 ounces white mushrooms
5 whole cloves garlic 5 whole cloves garlic
2 cups parsley leaves 2 cups parsley leaves
2 bay leaves 2 bay leaves
2 teaspoons whole black peppercorns 2 teaspoons whole black peppercorns
2 teaspoons kosher salt 2 teaspoons kosher salt
10 cups water 10 cups water

1. Place all of the ingredients in the Instant Pot. Secure lid.
2. Press the manual or pressure cook button and adjust the time to 40 minutes.
3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
4. Strain the broth using a fine mesh strainer and transfer into a storage container. Can be refrigerated 3 to 5 days or frozen up to 6 months.

Calories: 9 Fat: 0g Protein: 0g Sodium 585 mg Fiber: 0g Carbs: 2g Sugar: 1g  Calories: 9 Fat: 0g Protein: 0g Sodium 585 mg Fiber: 0g Carbs: 2g Sugar: 1g