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Instant Pot Veggie Broth

Delaney Marie
Use your leftover veggie scraps to make this super simple veggie broth! All you need is veggie scraps of your choice, an instant pot, and a fine mesh strainer.
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From Start to Finish1 hour 30 minutes
Servings8 Cups

Ingredients

  • 1 gallon bag of veggie scraps*

Instructions

  • Fill your instant pot with your veggie scraps, making sure not to fill past the "max fill" line designated in your instant pot. If your scraps are frozen, you can add them straight from the freezer - no need to thaw.
  • Fill the instant pot with just enough water to cover your veggies - again, making sure not to fill past the "max fill" line.
  • Close the instant pot, set the valve to "seal", and set it to pressure cook on HIGH for 30 minutes.
  • When cycle is complete, let the instant pot naturally release. This sometimes takes up to an hour or more, depending on how full your pot is.
  • Strain the liquid using a fine mesh strainer or something similar. Discard the solids.
  • Store in airtight containers in the fridge, or freeze broth for future use. If freezing in glass containers, be sure to let the broth cool before storing in the freezer to prevent the glass from shattering.

Notes

*Veggie scrap ideas: Carrot ends, potato peels, onion peels, bell peper scraps, broccoli stems, garlic peels, tomato scraps, kale stems, leftover herbs, etc. For a more complete list of ideas, refer to blog post above.
 
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