Instant Pot Scotch Broth
Instant Pot Scotch Broth. How to make a delicious healthy no soak scotch broth soup in the pressure cooker using easy to source everyday ingredients.
Instant Pot Scotch Broth Recipe Ingredients:
Peel and dice your carrot and onion. Clean and dice your celery.
Place into your instant pot your diced lamb, extra virgin olive oil and season it with salt and pepper. Place it on sauté and allow your lamb to brown a little.
Add in your carrot, onion and celery and mix well. Carry on sautéing for an extra minute or two.
Add in the seasonings, the scotch broth mix and your vegetable stock.
Give it a mix and cancel the sauté.
Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes on manual/pressure cook.
Allow 10 minutes natural pressure release and then release the rest of the pressure.
Add in extra seasoning if required, give it an extra stir and serve.
If you can’t get scotch broth mix at your local supermarket you can order it here online.
Your vegetable stock is about personal choice. But you could also use your own or use a vegetable stock cube.
This scotch broth makes a big batch. Because it thickens and adding in a little extra water, it would easily feed 12 people.
It is ideal for saving money and eating for lunch for a few days or eating and then adding the leftovers to the freezer for another day.
Calories: 178kcal | Carbohydrates: 30g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 688mg | Potassium: 490mg | Fiber: 14g | Sugar: 4g | Vitamin A: 3020IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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