Instant Pot Vegetable Broth (From Scraps!)
No need for bouillon cubes or store bought broths! Save your money and reduce waste with this super easy veggie broth recipe!
Ingredients
- 8-10 cups frozen vegetable scraps
- 12 cups water amount may vary*
Spices
- 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
Instructions
- 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!
Notes
STORAGE- Broth will keep in the fridge for up to 1 week. Freeze for up to 6 months.
STOVE TOP INSTRUCTIONS- Add all ingredients into a Large Stock Pot. Bring to a boil, then reduce to a simmer for 4-6 hours. Allow to cool and continue with instructions above!