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Corn Cob Broth by Rich Lum
Cooked in a 6 qt IP on HP
Ingredients
  • Corn cobs
  • 1 tablespoon Salt
  • 1 whole onion chopped
  • 15 peppercorns
  • 2 cloves garlic smashed
Steps
  1. Add the onions, salt and peppercorns to your IP
  2. Stack the corn cobs in the IP
  3. Add water to the max fill line
  4. Set your pot to manual 40 minutes
  5. Allow a 20 to 30 minute NPR
Notes
  • I like to quick cool the broth in the sink with ice and water...sometimes I’ll use ice packs
  • I bag the broth in 1 and 2 cup portions in zip bags. They freeze flat and are easy to store
 

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