wfpb | easy | instant pot & stove top instructions
Let's save some money! Let's save some waste! Let's feel like we did something really good for ourselves and the planet!! Enter Instant Pot Vegetable Broth!
This broth is basically the easiest thing to make ever. It's a win-win-win. Win for you, win for your wallet, win for the earth. That's something to feel really good about!
How to save your veggie scraps
It's easy peasy! Whenever you are chopping veggies keep those pieces that you don't really want to eat. Mushroom stems, herbs, the ends of carrots, asparagus, celery, cabbage, those tough green pieces of leeks... the list goes on and on.
The only scraps I do not save are the papery portion of garlic or onions, as they can leave a bitter taste in your broth. Besides that... it's all fair game!
Take those scraps and toss them into a freezer bag or container. When you collect enough, (it doesn't take long!) toss it all into the instant pot and ta-da! Homemade Instant Pot Vegetable Broth!
From here, your used scraps are the perfect addition to your compost pile!
How to use your Instant Pot Vegetable Broth
After your house is full of those wonderful, homey aromatics, I guess you'll probably want to use your broth right??
I like to keep my broth on the less salty side. You can always add more, but you can't add less!!
You're welcome to add more salt to taste if you please, or if you want to just enjoy the broth as is! I know it will come as a shock to you but, I really enjoy using this Veggie Broth in soups! So surprising, I know.
But, also, if you've been following my recipes, you may have noticed that I don't use oil. I mention water sautéing a lot in my recipes. (Like in my Irish Colcannon!). Well, level up the flavors in those dishes a bit by using Broth instead of water!
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Instant Pot Vegetable Broth (From Scraps!)
- 8-10 cups frozen vegetable scraps
- 12 cups water amount may vary*
- ½ teaspoon sea salt
- ½ teaspoon turmeric powder
- ½ teaspoon mustard seed
- 1 teaspoon whole peppercorns
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon dried oregano and/or basil
- 4 cloves garlic smashed or chopped
- Add all ingredients into Instant Pot. Amount of water may vary, fill only to the Max Fill Line.
- Pressure Cook for 18 minutes and allow for natural release.
- Adjust seasonings to taste. (I prefer to leave as is and adjust seasonings during use)
- Allow broth to cool, strain through a mesh strainer or cheese cloth.
- Use immediately or store for future use!
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