The veal meat broth prepared with the Instant Pot is an authentic treat, one that smells like home, simplicity, and goodness.
For me, making broth means combining the tradition of always with the practicality of modern days. I discovered that with my Instant Pot, achieving that full, clear, and deep flavor is very simple: just a few genuine ingredients, the time for relaxed cooking, and that aroma that smells like family and serene moments immediately fills the kitchen.
It’s the ultimate comfort dish, the one that warms your heart even before serving it at the table. I love it on colder days or when I’m looking for something light but that gets me back on track right away.
Using the Instant Pot is brilliant because you get a broth with an intense flavor in no time, without having to watch it for hours and hours. The delicate veal meat perfectly pairs with the vegetables that give that classic and authentic scent. The result is a genuine broth that brings back memories of the past but with today’s convenience.
It’s one of those preparations that, despite its simplicity, always manages to make you feel in the right place. Would you like to try it?
What can you do with the Instant Pot?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 12 oz Veal (adult for boiling)
- 2 carrots
- 1 stalk celery
- 1 onion (white)
- 1 clove (of clove)
- to taste cherry tomatoes (or 1/2 tsp of tomato paste)
- 6 cups water (cold)
- to taste coarse salt
Tools
- 1 Instant pot
Steps
Clean the carrot, celery, and onion. No matter if the celery stalk is frozen, you can use it as it is.
Place the meat, vegetables, clove attached to the whole onion, and cold water into the inner pot.
Close the lid and ensure that the venting valve is set on “Sealing”. With the Instant Pot Pro, just screw on the lid.
Select the “Pressure Cook” function, setting the level to “High” for 60 minutes.
Once cooking is finished, move the valve to “Venting” or “Vent” for manual steam release (Quick Release). Be careful of the hot steam!
If you want, you can also wait for the natural release until the valve drops by itself, which may take 15 to 20 minutes. This way you can achieve a deeper flavor.
Remove the meat and large vegetables with a fork.
Filter the broth with a fine mesh strainer, discarding the small vegetables and impurities.
Personally, I do a skimming of the vegetables with a strainer; I like that the broth is not entirely clear.
Taste the filtered broth and adjust the salt to taste.
At this point, the broth is ready.
You can decide to cook the pastina directly. If it’s a shape that requires 12 minutes of cooking, you can use the “Pressure Cook” function, “High” for half the time indicated on the package, so 6 minutes, then perform a manual release of the steam at the end.
If the chosen shape requires only a few minutes, you can use the “Sauté” function, “High” until the pastina is cooked with the lid open, or the previous method, pressure cooking for 1 minute, then manual steam release.
Storage
Let the broth cool completely. If you wish to remove excess fat, place it in the refrigerator for several hours: the fat will solidify on the surface and you can easily remove it with a spoon.
The broth keeps in the refrigerator for 3-4 days.
It’s perfect for freezing! Pour it into airtight containers or, even better, into ice cube trays for ready-to-use single portions. It lasts up to 6 months.
FAQ (Questions and Answers)
Can I use other types of meat?
Yes, you can use beef, chicken, or a mix of bones and meat (mixed broth). Cooking times do not change, 60 minutes in Instant Pot (High) are enough to extract maximum flavor from any meat for broth.
Should I use hot or cold water?
It is crucial to use cold water to allow impurities to slowly rise to the surface and the proteins to coagulate gradually. This helps achieve a clearer broth and better flavor extraction from the meat.
Should I do a quick or natural pressure release?
For broth, the Quick Release (QR) is generally the best choice. It immediately stops the cooking, preventing vegetables, especially carrots and onions, from overcooking and releasing bitter or overly strong flavors that would ruin the delicacy of the veal broth.
If I wanted a vegetarian broth, what should I change?
Simply remove the meat and use double the vegetables. You can also add dried mushrooms, cabbage leaves… Cooking times are reduced to 20-25 minutes in Instant Pot (High).
The veal meat broth prepared with the Instant Pot shows that traditional flavors can perfectly coexist with modern practicality. You have obtained a clear, flavorful, and nutritious broth with minimal effort.
Whether you enjoy it on its own or as a base for your favorite dishes, this broth is a true domestic treat. Now all that’s left is to bring it to the table and enjoy its unmistakable aroma!
