Ingredient

• 3 carrots, unpeeled, halved
• 1 large onion, halved
• 2 stalks celery, halved
• 2 cloves garlic, halved
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 12 cups water

Direction

1. Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover with water. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 25 minutes for pressure to build.
2. Release pressure using the natural-release method according to the manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
3. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids. Store in the refrigerator for up to 5 days or freeze for up to 3 months.