On the heels of the bone broth craze, I was toying with the idea of making bone broth but decided I wasn’t quite ready to deal with asking the local butcher for bones. Then as I was reading through various blogs looking for Instapot recipes, I found Magic Mineral Broth, which according to Rebecca Katz’s blog is cancer-fighting, immune boosting, and full of magnesium and potassium. Since my daughter and I have started the Imperfect Produce, making a mineral or veggie broth is a great way to use leftover veggies before the next delivery.
The version for the Instapot uses the same amount of ingredients as the stock pot version from the inspiration recipe, however, you can freeze half of the recipe, and it cooks in a fraction of time. It’s only my daughter and I so we don’t need a big batch. Half of the recipe can be used as the base for our soup of the week, the other half, put in mason jars to sip in the mornings to support intermittent fasting.
The main difference in this recipe is using miso paste instead of kombu, which is a dried kelp. Miso paste is cancer-fighting and helps improve digestion, according to Dr. Axe. “Eating miso in its most powerful, healing form — miso soup — is an easy way to improve digestion. Beneficial probiotics found in miso help combat digestive issues caused by an imbalance in gut bacteria, including constipation, diarrhea, gas, bloating and IBS.” I like the flavor it adds to the broth.
Add 1 jalapeno for a bit of kick. I’m now obsessed with purple potatoes which help lower blood pressure, however, use your favorite potatoes.
I tasted the recipe after straining out the veggies and it was a bit bland, I would hold off on adding more salt until you decide which soup you are going to make with this broth. You can add more sea salt, a scoop of collagen peptides, and a squeeze of lemon when you are ready to sip the broth.
Ingredients
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 1 fennel, only the white bulb part, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 4 unpeeled red potatoes, quartered
- 2 unpeeled Japanese or purple sweet potatoes or regular sweet potatoes, quartered
- 1 unpeeled garnet yam, quartered
- 5 unpeeled cloves garlic, smashed and halved
- 1 bunch fresh cilantro, cut most of the stems off so it's mostly leaves
- 1 tbsp white miso paste or 1 (8-inch) strip of kombu*
- 12 black peppercorns
- 2 bay leaves
- 2 jalepenos (1 for the Instapot & 1 for the freezer batch)
- 5 quarts cold, filtered water, or fill to just under the the max fill line
- 1 teaspoon sea salt
Instructions
- **INSTAPOT INSTRUCTIONS**
- Clean all the veggies and potatoes, you and put them in a big bowl of water with a capful of vinegar for about 30 minutes or rinse well in water.
- Chop the veggies according to the ingredient list above.
- Put half of the ingredients above into the Instapot, the other half in a bowl.
- After adding all the ingredients to the Instapot, add cold filtered water to the max fill line.
- Set the Instapot on high for 45 minutes, up to 2 hours.
- Let the Instapot release naturally or use quick release.
- Strain the veggies out of the broth and store in a large mason jar or smaller mason jars individual servings for the week.
- Let the mineral broth cool completely before storing in the fridge or freezing. If you are going to freeze in mason jars, make sure you leave room for the broth to expand, don't fill all the way to the top.
- **FREEZING**
- Write the date on a gallon size freezer bacck.
- Put the veggies and potatoes from the bowl, add the peppercorns and sea salt.
- Freeze and use within 3 months.
Notes
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Inspiration Recipe:
I have the 8 Qt Instant Pot. Would one recipe cook at high pressure? For how long? Quick or slow release? Also, how much miso paste do you use? Thanks!
Eilleene,
Cook at high pressure, it doesn’t matter if you do quick or slow release.
I’ve done both quick and slow release, it doesn’t seem to affect your broth. I’m usually meal prepping so it ends up being a slow release because I’m in the middle of cooking when the pressure cooker dings.
I use about 1 tbsp or so of miso paste, depends on how much water and which type of miso paste you use. For 8 quarts maybe use 1.5 tbsp or more depending on the miso flavor you want. If you are planning to use this as the base of different types of soups, use less so it’s more bland and you can customize the flavors when you make the soup.
Thank you SO much for getting back to me!