Caldo de legumes caseiro (Instant Pot / panela elétrica de cozimento lento)

Ingredientes

• 2 tablespoons garlic-infused olive oil or EVOO + 3 cloves garlic, minced, if not needing low FODMAP
• 2 large carrots, peeled or unpeeled and chopped into large chunks (about 2 cups)
• 2 cups leek greens, chopped into large chunks, or yellow or white onion if not needing low FODMAP
• 1 medium stalk of celery or 4-5 radishes, chopped into large chunks (about 1/2 cup)
• 1 cup (100 grams / 3.5 ounces) fresh or frozen green beans, chopped
• 1 cup (70 grams / 2.5 ounces) spinach leaves
• 1 small (21 grams / .75 ounces) bunch fresh parsley
• 1 tablespoon dried chives (optional if using onion)
• 1 tablespoon whole peppercorns
• 12 cups cold water (or enough to cover but not go over the Instant Pot’s max fill line)*

Modo de preparo

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Sauté: Hit Sauté on the Instant Pot. Once the display reads “Hot,” add garlic-infused oil (or EVOO) and swirl the pot to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add the carrots, leek greens (or onion), and celery and sauté until softened, about 4 minutes (longer if using onion), stirring occasionally.

3. 3

   Deglaze: Hit “Cancel” on the Instant Pot. Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).

4. 4

   Add Remaining Ingredients: Add the green beans, spinach leaves, parsley, dried chives (if using), and peppercorns. Pour in remaining 11 cups of water (or more, if desired - see note), ensuring all the vegetables are submerged but not going over the Instant Pot’s max fill line.

5. 5

   Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Press the "Pressure Cook" or “Manual” button and set the timer for 30 minutes.

6. 6

   Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to naturally release (about 35 minutes). Once all the pressure has been released, carefully open the lid.

7. 7

   Strain: Carefully ladle the contents of the Instant Pot into a fine mesh sieve set over a large bowl. For an extra clear broth, line the sieve with cheesecloth. Strain out the solids, gently pressing them down in the sieve with the ladle, letting the liquid collect in the bowl below. Discard the solids. If the broth still looks murky after straining and you're not using a cheesecloth, strain through the sieve again.

8. 8

   --- on-step-7">Cool and Store ---

9. 9

   Cool and Store: Portion the vegetable broth into containers in your desired quantities. If freezing, be careful to leave some space in the container for the broth to expand when it freezes. Allow broth to cool completely before securing lids and storing in your refrigerator for up to 4-5 days or freezer for up to 6 months. Allow frozen broth to thaw in the refrigerator (ideally) or defrost in the microwave before using.

10. 10

    Serve: Allow to thaw in the refrigerator before using the homemade vegetable broth as a base for soups (like Dairy-Free Instant Pot Cream of Mushroom Soup), stews (like Instant Pot Mediterranean-Style Fish Stew), risottos, or any other recipes that call for vegetable broth (see post above for more options!).

11. 11

    Sauté: Place a large stock pot or Dutch oven on medium heat on the stovetop. Once hot, add garlic infused olive oil (or EVOO) and swirl the pot to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add the carrots, leek greens (or onion), and celery and sauté until softened, about 4 minutes (longer if using onion), stirring occasionally.

12. 12

    Deglaze: Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula.

13. 13

    Transfer to Slow Cooker: Carefully transfer pot contents to a slow cooker (I use a 6-quart Crock-Pot), using a heat-resistant spatula to scrape every bit of broth into the slow cooker.

14. 14

    Add Remaining Ingredients: Add the green beans, spinach leaves, parsley, dried chives (if using), peppercorns, and the remaining 11 cups of water, ensuring all the vegetables are submerged but not exceeding the slow cooker’s capacity.

15. 15

    Slow Cook: Cover the slow cooker with the lid. Slow cook for 6-8 hours on low or 3-4 hours on high. The longer it cooks, the more flavorful the broth will be. Once the cooking time is up, turn off the slow cooker and allow the broth to cool slightly.

16. 16

    Strain: Carefully ladle the contents of the slow cooker into a fine mesh sieve set over a large bowl. For an extra clear broth, line the sieve with cheesecloth. Strain out the solids, gently pressing them down in the sieve with the ladle, letting the liquid collect in the bowl below. Discard the solids. If the broth still looks murky after straining and you're not using a cheesecloth, strain through the sieve again.

17. 17

    Cool and Store: Portion the vegetable broth into containers in your desired quantities. If freezing, be careful to leave some space in the container for the broth to expand when it freezes. Allow broth to cool completely before securing lids and storing in your refrigerator for up to 4-5 days or freezer for up to 6 months. Allow frozen broth to thaw in the refrigerator (ideally) or defrost in the microwave before using.

18. 18

    Serve: Allow to thaw in the refrigerator before using the homemade vegetable broth as a base for soups (like Dairy-Free Instant Pot Cream of Mushroom Soup), stews (like Instant Pot Mediterranean-Style Fish Stew), risottos, or any other recipes that call for vegetable broth (see post above for more options!).