Garlic Broth
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓A deeply savory vegetable broth built around 40 cloves of garlic, pressure cooked for two hours until the sharpness mellows into something sweet and roasted. It's designed to replace plain water or store-bought broth in rice, risotto, and soups — the difference is immediately noticeable. Smashing the garlic rather than mincing it is enough; the pressure cooker does the rest.
Ingredients
- 40 cloves garlic (lightly smashed or roasted garlic)
- 1 medium yellow onion, unpeeled and quartered
- 2 ribs celery, halved crosswire
- 10 whole black peppercorns
- 1 tablespoon garlic powder or granulated garlic
- 2 teaspoons garlic salt
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 8 cups water
- 1 tablespoon apple cider vinegar
Note: Feel free to add any other seasonings you enjoy
Instructions
- Put everything in and pressure cook on high for 120 minutes
- Quick release when done
- Carefully pour the broth over a fine-mesh strainer, and discard solids
Note: You can still add additional seasonings after straining, if you want.
Storage
Up to 3 weeks in the fridge, and up to 3 months in the freezer.
Notes
I've personally tried the recipe as-is, and I liked the broth. This has turned out to be a really good replacement for water in some of the recipes. Yet to play around with additional seasonings and update this page.
Variations
- Richer — Add a parmesan rind and a bay leaf while simmering.
- Asian-style — Add a piece of ginger and a splash of soy sauce.
Added Aug 27, 2026 · Updated Oct 27, 2026