Bless the Instant Pot for making life easier in no fewer than a million ways. If you’re a proud owner of the trendy countertop appliance, chances are you’ve already mastered fall-off-the-bone chicken, perfectly tender sweet potatoes, and family-size servings of chili. The Instant Pot saves time in so many ways, including—wait for it—making a batch of bone broth.
Using ordinary methods, homemade bone broth can take up to six hours. (A lovely way to spend a Sunday, if you literally have nothing else to do.) But holistic nutritionist and Simply Quinoablogger Alyssa Rimmer shares a recipe using an Instant Pot that not only cuts the time commitment in half, but makes it vegan, too. And yes, Rimmer’s Mushroom Vegan Bone Broth is still plenty nutritious, thankyouverymuch.
“My first recipe in the Instant Pot and I’m legit obsessed with this vegan bone broth! Its healing, nourishing, and delicious just without the bones,” Rimmer writes on Instagram. “We’re using mushrooms, seaweed, and a bunch of other goodies to make an absolute winter staple. It’s so, so good.”
Other ingredients in Rimmer’s recipe include carrots, celery ribs, onion, garlic cloves, peeled tomatoes, dried chickpeas, and miso paste. Miso is a completely underrated probiotic source, upping the count of the good bacteria in the gut (key to keeping your immune system in order). Tomatoes are full of antioxidants and seaweed packs so many anti-inflammatory nutrients that it’s considered one of the healthiest sea vegetables around. In other words, consider Mushroom Vegan Bone Broth your body’s new defensive line. You know, for those times when giving the side-eye to every coworker who coughs in your general direction just isn’t enough.