Serving: 2

Prep Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

30 oz celery, sliced

1 chili pepper

5 cups of water

3 teaspoons basil, dried and crushed

1/8 teaspoon oregano, crushed

1 medium onion, chopped

6 garlic cloves, minced

sea salt and black pepper, to taste

How to Prepare:

Add all the ingredients to the Instant Pot and mix well.
Close the lid and select the slow mode to cook for 40 minutes.
Keep the pressure and then release the handle to the Venting position. Once cooked, stir the bouillon well.
Portion the bouillon into two bowls or mugs. Remember that this dish should be served warm.

Nutrition (Per Serving): Calories: 145; Fat: 27g; Carbohydrates: 39g; Protein: 17g