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vegetable broth in a glass mason jar on a white towel with black words a purple saucepan and grey tile background

Instant Pot Vegetable Broth (From Scraps!)

Sam Cooks Kindness
No need for bouillon cubes or store bought broths! Save your money and reduce waste with this super easy veggie broth recipe!
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Appetizer, Main Course, Side Dish, Soup

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!