Vegetable Broth From Scraps
Don't toss those vegetable scraps! Instead, transform them into a flavorful and wholesome stock using your Instant Pot. It's easy, nutritious and delicious.
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Servings: 12 cups
Ingredients
- 1 gallon sized bag of vegetable scraps
- 12 cups water
- 2 bay leaves
- 2 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pour the 12 cups of water in the Instant Pot.
- Add in the veggie scraps and seasonings. Stir well.
- Set your Instant Pot to high pressure for 30 minutes. When done, either allow for slow release or press to vent after about 15 minutes.
- Use a slotted spoon to remove the large vegetable pieces. Then, pour broth through a fine mesh sieve into airtight containers. This broth can be stored in the fridge or frozen for later use.
Equipment
- Instant Pot
- Fine strainer
Notes
- Avoid using vegetables that will make your broth bitter such as cabbage, broccoli, cauliflower, Brussels sprouts, and bitter greens.
- Once cooled, store in an airtight container for up to 5 days. I usually like to have a few cups stored in the fridge but then freeze the rest for later use. If you are freezing in jars, make sure to leave at least an inch of space at the top. When frozen, the broth expands and you don't want to break the jar. (I've been there!)
Tried this recipe?Let us know how it was!
https://theleafytable.com/vegetable-broth-from-scraps/