V8 Style Tomato Juice in the instant pot

If you like the recipes I've saved, feel free to follow me. I love cast iron- restoring, collecting and using it, so I actively look for recipes that utilize cast iron in the preparation (though of course you don't really need special recipes for cast iron). I also love my Instant Pot pressure cooker, so I look for recipes specific to that as well. I'm a huge fan of skinnytaste.com, so I frequently add those as well.

Delicious! We didn’t use watercress and second time we left out the beets.

8 quarts of quartered washed tomatoes from the garden (there's no need to seed or peel)

1 large carrot, peeled and rough chopped, maybe ½ inch chunks

1 stalk celery, rough chopped

½ pound of beets, rough chopped

3 tablespoons watercress

Juice of half a lemon

Half of a head of Romaine lettuce

2 tablespoons Worcestershire Sauce

1 teaspoon sea salt

½ teaspoon black pepper (8 grinds on the Magnum peppermill)

2 tablespoons dried parsley, or 6 fresh

Fill the instant pot with halved or quartered tomatoes.

Smash the tomatoes down to release their liquid and to get the tomatoes under about the ⅔ mark (about 8 quarts)

Add all the ingredients, put the lid on and cook on manual for 12 minutes

Let it NPR for 10 minutes then release the remaining pressure carefully.

Open up the pot and let it sit a few minutes to cool it down some.

Run the tomatoes in batches through a food mill that's sitting on a Dutch oven or other large pot. If you don't own a food mill you could use a fine mesh colander.

Taste and adjust seasonings, especially salt.

Pour juice into jars or a pitcher and store in the refrigerator. Use within a week or so.

8/07/19 I did high pressure 10 mins

Experiment with adding other vegetables. Beets, lettuce, spinach, jalapeño or perhaps herbs. Use your imagination.

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