Plant Based Instant Pot
Really you can leave it out or vary the herbs to suit what you'll use the bouillon for.
– ½ cup water – 2 large onions, quartered – 6 medium carrots, cut into 2 to 3 inch pieces – 4 celery stalks, ,cut into 2 to 3 inch pieces – 3 tsp dried thyme – 1 tsp dried rosemary, optional
The drained cooked mixture plus 1 cup nutritional yeast.
Keep what you'll use in 7 days in the fridge.
You can also freeze in ice cube trays, then put those in a reasealble bag. Frozen they last for several month. I make a double batch a few times a year.
Just add twice as much where ever bouillon is called for!
Easy Instant Pot Corn Chowder
Vegan Instant Pot Baked Beans