Instant Pot Vegetable Broth
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 and nutritious!
Servings: 8 cups
- 1 gallon size bag of veggie scraps
- 8-9 cups water
- 1 teaspoon turmeric powder
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt optional
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.
Ideas for veggie scraps:
carrot and celery ends/peels, onion ends/peels, potato/parsnip peels, extra fresh herbs, such as parsley, bell pepper scraps, broccoli/cauliflower stalks,