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! So simple, fast, and nutritious! Whole30, Paleo, and Keto friendly.
So you know how I love to meal prep?? Well, the process usually results in a giant pile of scraps – peels, extra herbs, etc. that go in the garbage. Recently, instead of tossing it all, I’ve been saving the carrot and potato peels, celery ends, and herbs for this delicious homemade veggie stock made in the Instant Pot.
I apologize for yet another Instant Pot plug…but not really…I can’t help but gush, I love it that much!! It makes such quick and simple work of so many favorite recipes, I rarely go a week without using it several times. Do yourself a favor and get one now!
Instant Pot Vegetable Broth Recipe
Here’s how to make the broth. Simply keep a large gallon size Ziploc bag in the frig and fill it with veggie scraps throughout the week. 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, either make the broth or pop it in the freezer to make later.
In the last batch, I included carrot peels and ends, celery ends and leaves, potato peels, onion ends and peels, leftover fresh parsley and cilantro, squash peels, bell pepper scraps, and parsnip peels. Every time is a little different and that’s okay! The flavor always come out amazing and makes the perfect stock for soup. If you love soup and make it on a regular basis, this is a huge money saver. Store bought stocks can get pricey when you’re buying it in bulk!
The only added ingredients are some minced garlic and turmeric powder for their flavor and anti-inflammatory powers. The recipe yields about 8 cups of broth, which I like to use in some of my favorite soups, such as this detox turmeric veggie soup and this creamy cauliflower soup.
Tip: I often store the broth in mason jars in the frig. But if freezing it for later, I recommend using these handy bag holders for filling large Ziploc bags with broth. Then lay flat to freeze.
Instant Pot Vegetable Broth
Ingredients
- 1 gallon size bag of veggie scraps
- 8-9 cups water
- 1 teaspoon turmeric powder
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt optional
Instructions
- Place veggie scraps in Instant Pot. Add turmeric, garlic, 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 sow 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.
Notes
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5 Comments
Pamela Troy
December 10, 2017 at 9:15 pmOmg! I can relate to your situation (of throwing the scraps away) so much!!!! Thank you for helping me!
Barbara Karr
February 20, 2018 at 2:44 amI want broth for another recipe. I don’t have a stockpile of scraps. Surley I won’t need a gallon bag full of fresh veggies to make this broth. I am sure you made it at least once from fresh veggies. How much will I need? Please and thank you. B. Karr
Nikki
February 20, 2018 at 9:24 amSure, just use what you have but only add enough water to cover the veggies and add seasonings as needed. Fresh herbs make a huge difference in flavor if you have them!
Judy McClelland
June 20, 2019 at 3:45 pmI have been doing this for ages. I save 6-8 bags of all my veggies scraps in the freezer then I let them defrost and use very little water a cup and do the veggies for a half hour in my instant pot, strain and freeze in quart jars in my freezer. I like my broth/veggie stock very dense. I can always add water and it takes up a lot less room in my freezer. They actually have to be done in two batches if I wait for 8 gallon bags. I usually use 5-6 bags and it is quicker to do. I just do the veggies no salt, pepper or any additives. That way I can use it for my soups , veggie chili. lentil loaf and everything. Very yumminairy.
Sheila
January 2, 2020 at 5:48 pmGood to know!