Instant Pot Gut Healing Vegetable Broth
It’s the day after the Super Bowl. It’s the week after the holidays. It’s Monday morning. Whatever the reason…sometimes your digestive system is crying out for a break. When that time has come, I promise you the is the best solution. This broth is SO full of flavor, you’ll be craving it year-round. It’s perfect for sipping and, better yet, makes all of your dishes even more flavorful. Sounds magical? Wait…there’s more! It’s ready in under an hour and only requires that you throw everything into one pot. Seriously, you could just throw them in- get crazy, have a broth party!
If you don’t have an Instant Pot, don’t fret (though it might be my kitchen’s greatest addition), you’ll just have to be a little bit more patient with your broth and let it simmer. It’s still worth the wait in the end.
Some of the ingredients help the nutrition absorption and also add to the flavor, but they’re a bit unique and definitely not totally necessary if you want to leave them out. The dried mushrooms add such depth of flavor and pack a seriously healthy punch, so I wouldn’t skimp on them. I luckily found this giant mixed option at Costco this past year and it’s lasted me many rounds of this recipe. I suggest ordering in bulk to avoid the high-cost Whole Foods options!
What makes it healing? I’m so glad you asked. The addition of some key (read: delicious) ingredients really amps up the nourishing properties of this broth. Truly, each ingredient included in this broth packs a nutritional punch and adds unique healing properties that pair perfectly together both in flavor and in health benefits. The wakame and kombu, in particular, are optional should you not be able to pick some up at your nearest grocery store or order online but they do add an extra salinity and the strongest digestion & health boost among the ingredients listed below.
Wakame: Wakame is a powerhouse- it’s full of minerals, including manganese, sodium, magnesium, and calcium. It also contains vitamins A, C, E, K, and B vitamins. It supports thyroid and heart health, can promote weight loss, is anti-inflammatory, and can help regulate blood sugar levels.
Kombu: Kombu is known for its ability to make food, especially beans, more easily digestible. It’s loaded with amino acids that help break down the heavy starches, allowing your body to absorb the nutrients more readily. Beyond that, it’s known for reducing cholesterol and hypertension and is high in iodine, iron, calcium, and vitamins A and C.
Dried Mushrooms: Aside from creating a rich, dark broth, mushrooms are full of vitamins and minerals and are a great source of vitamin D – especially if sun-dried. They provide all of our essential amino acids, selenium, and have to shown to have cancer-fighting properties.
Coconut Oil: Adding a small amount of healthy fats help your body absorb nutrients, adding to the healing properties.
This broth is flavorful, healing, nutritious, rich, vegan, comforting, AND delicious. Ok, I’ll get to it already.
Instant Pot Gut Healing Vegetable Broth
Ingredients
- 1 sweet onion
- 4 carrots
- 4 celery stalks
- 1 in piece ginger
- 1 in piece turmeric, optional substitute with 1 teaspoon dried
- 1 Tbsp peppercorns
- 1 bunch parsley
- 1 cup dried mushrooms
- 1 large bunch kale, red cabbage, or greens of your choice
- 1 Tbsp liquid aminos, I prefer Braggs
- 1 Tbsp coconut oil
- 1 sheet kombu, optional
- 1 handful wakame, optional
- filtered water
Instructions
- Cut your onion in half, leaving the skin on. Rinse and dry your veggies to remove any dirt leaving all the skins on. Place all items in the bowl of your Instant Pot and fill to the max line with your choice of water. Secure your Instant Pot lid and ensure the valve is turned to the ‘sealing’ position. Pressure cook for 30 mins and allow steam to release naturally.
- If you’re not using an Instant Pot, add all your ingredients to a large stock pot or dutch oven leaving 2 inches of room at the top. Bring your pot to a boil, then reduce your heat to medium low and cover, simmering for 2+ hours. The longer you can let the nutrients seep into the broth, the better.
- Place a larger colander over a bowl and once the steam has released, filter the leftover veggies out with a spider or slotted spoon and move them over to the colander ensuring you extract all of the brothy goodness possible. I then filter the remaining liquid through a large mesh strainer, carefully pouring it into large ball jars once it’s cooled slightly. Remove the colander from the bowl and add the liquid that’s filtered through to your jars as well. Discard the vegetables, you’ve pulled alllll the benefits out of them. They’ll be tasteless and best used for composting.
- This can be stored in the fridge for 7-10 days or in the freezer for up to 3 months.
Notes
*When possible, use organic ingredients. If you prefer to use non-organic produce, make sure you scrub the outsides with a soapy solution and rinse very well.