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! Simple, budget friendly, and nutritious!
Servings: 8 cups
Ingredients
- 1 gallon size bag of veggie scraps
- 8-9 cups water
- 1 teaspoon turmeric powder
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt optional, adjust to taste
- 1/2 teaspoon black pepper
Instructions
- 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.
Notes
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,