How to Make Vegetable Broth in the Instant Pot (From Scraps)
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How to Make Vegetable Broth in the Instant Pot (from scraps!) – save your veggie scraps and make this delicious and healthy stock in the Instant Pot! Simple, budget friendly, and nutritious! Whole30, Paleo, and Keto friendly.
Original post 12/17, updated 01/22
Looking to minimize your food waste, save money, and add lots of important nutrients to your meals? Yes, please! Soups are my go-to in the winter months, so I always like to have plenty of stock on hand for making our favorite recipes but buying bulk quantities of quality stock can get pricey. Since I love to meal prep on Sunday for the week ahead and the process usually results in a giant pile of produce scraps – peels, ends, extra herbs, etc. that go in the garbage – I decided to save those scraps for making this delicious homemade veggie stock in the Instant Pot.
Talk about budget friendly and nutrient dense! The Instant Pot makes quick and simple work out of making your own homemade vegetable stock and you’ll save money by not having to purchase broth, while controlling the ingredients. This vegetarian version is especially economical, but if you’re looking for a flavorful and budget friendly chicken broth, check out my Instant Pot Chicken Stock using the same method!
How to Make Vegetable Stock in the Instant Pot from Scraps
To make this vegetable stock, start by keeping a large gallon size Ziploc bag handy for storing all of your veggie scraps. Throughout the week, fill it with any veggie scraps you have. Most of my scraps come from meal prep day as I’m usually prepping veggies for snacking and/or making various soups. When it’s full, follow the recipe to make the broth or pop it in the freezer to make later.
The only other added ingredients are salt and pepper, and minced garlic and turmeric powder for their flavor and anti-inflammatory powers. These additions can easily modified to your taste!
What Scraps are Good for Making Vegetable Stock?
My favorite combination of veggies includes carrot peels and ends, celery ends and leaves, potato peels, onion ends and peels, and leftover fresh parsley and cilantro, because those are the most frequently used vegetables in my kitchen. Every time is a little different and that’s okay! Hearty root vegetables are especially great – also try adding scraps from parsnips, squash, broccoli, kale, and cauliflower. The flavor always comes out amazing and makes the perfect stock for soup.
Recipes Using Instant Pot Vegetable Broth
The recipe yields about 8 cups of broth, which I like to use in some of my favorite soups below. If you love soup and make it on a regular basis, this is a huge money saver! Use it for vegetarian soups or substitute in recipes that call for chicken or beef broth if desired.
Can you Freeze Vegetable Broth?
Yes, absolutely! I often store the broth in mason jars in the fridge, but if I don’t plan to use it right away, I will freeze some or all of the broth. The broth is good for up to 6 months in the freezer.
To freeze, first let the broth cool and fill your desired storage containers. Try using these silicone Souper Cubes for freezing individual 1-2 cup portions. Or if you prefer to use large plastic freezer bags for storing, I recommend these handy tools for holding the bags in place while you fill them. Then lay the bags flat in the freezer until frozen.
Instant Pot Vegetable Broth
- Place veggie scraps in Instant Pot. Add turmeric, garlic, salt and pepper, and water. Be sure you don't go beyond the max level of the pot.
- Press Manual button and set for 30 minutes. When cycle is complete, allow for slow natural release. Remove lid and strain liquid through a fine mesh strainer. Discard solids.
- Store in air tight containers in the refrigerator or freeze broth for later use.
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