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Immunity Boosting Vegan Broth from your Pressure Cooker!

Cold and flu season is upon us. With young kiddos in the home, it is important to take some extra steps in boosting your immune system! Eating a balanced diet rich in antioxidants, vitamins, and minerals is a great way to boost your immune system and help your family stay healthy during this time of year. One of my favorite ways to get some of these key benefits is through the nutritional goodness of homemade broth. This vegan bone broth alternative can be made completely organic, is great for overall health, boosts immunity, and has many gut-healing properties! A warm mug of broth topped with some fresh herbs is a rich, wonderful treat that the whole family can enjoy.

Each and every ingredient in this recipe bring antioxidants and vitamin rich benefits. Dried seaweed is a great source of omega 3s. Shiitake mushrooms give a rich umami flavor and are full of vitamin D, zinc, and B vitamins as well as amino acids. Turmeric is a powerful anti-inflammatory. Coconut aminos are mainly added for flavor but also contains amino acids. Kale is full of Vitamins A, C and K, magnesium, calcium, and even protein.

This recipe is completely customizable and can use up scraps that you may have otherwise tossed after other cooking projects. In my freezer, you will find my broth scraps bag. After each cooking project I will add my onion skins, bean trimmings, herb scraps, and any leftovers to the bag in the freezer. When the time comes for another batch of broth, all of those scraps are added to the pot. Don't have some of the ingredients on the list? Add any vegetables you would like!

Best of all, the electric pressure cooker makes this a fast and easy project, start to finish in under an hour!




  • 1 small onion quartered (with skins)

  • 1 large leek, washed and halved

  • 3-4 carrots, skin on, washed and roughly chopped

  • 1 bunch of celery, leaves included, roughly chopped

  • 3” piece of ginger roughly chopped (with skin)

  • 3-4 stems of kale

  • 1/2 cup dried shiitake mushrooms

  • 2-3 pieces of dried seaweed (I used wakame)

  • 1 garlic bulb smashed

  • 2 tbsp ground turmeric

  • 2 sprigs of rosemary

  • 2 sprigs of sage

  • 2 sprigs of thyme

  • 1 tbsp of olive oil

  • 2 tbsp coconut aminos

  • 3-4 quarts of water


  1. Thoroughly wash and roughly chop all ingredients, you just need to chop them small enough for everything to fit into the pot of your electric pressure cooker.

  2. Place everything to your pressure cooker and seal lid.

  3. Cook on high pressure manual or soup mode for 45 minutes, then quick release pressure.

  4. Strain your broth and let cool.

  5. Serve with some fresh herbs or cool for later.

  6. You can store in the fridge for up to a week or freeze the extra for later!

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