Instant Pot Vegetable Broth From Veggie Scraps
Save your vegetable peelings and those veggies that have seen better days to make this delicious and virtually FREE Instant Pot Vegetable Broth from the scraps you save!
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Servings: cups
Calories: 40kcal
Ingredients
- 1 gallon freezer bag of veggie scraps pieces, peels, and parts of onions, garlic, carrots, celery, mushrooms, potatoes, leeks, peppers, etc. See notes on what NOT to use.
- 8-10 cups water Enough to cover the vegetables
- 2 bay leaves
- 1/4 tsp ground peppecorns more if needed
- 1/2 tsp salt more if needed
Instructions
- Add all veggie scraps to the the instant pot. Cover with 8-10 cups of water, or enough to fully cover the vegetables, but under the max fill line.
- Lock lid and set Instant pot to high pressure for 1 hour.
- Once time is up let the pressure release naturally for 15-30 minutes. Then carefully release pressure.
- Let cool. Strain through a fine mesh strainer. Store broth in freezer bags or in glass jars in the freezer until read to use. Broth will keep in the refrigerator for up to 5 days and in the freezer for up to 6 months.
- To thaw for use: Let sit in the refrigerator overnight or run under warm water until thawed.
Notes
If storing the prepared vegetable broth in glass jars in the freezer, make sure to leave enough room for expansion of the liquid as it freezes to avoid breaking the glass jars.
** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations.
It is best to NOT use cruciferous vegetables and those that could add an off taste (cabbage, broccoli, cauliflower, Brussels Sprouts to name a few).
Depending on the vegetables used in each batch, the end result will vary in color and flavor- this is what makes it FUN!
Nutrition
Calories: 40kcal