How to make an easy, quick vegetable broth in the instant pot using scraps!
I don’t know about you, but every time I have pulled a carton of vegetable broth off the shelf in the store and put it in my cart, I internally grind my teeth. Why am I spending $3-4 on water infused with vegetables?
And yet, when vegetable broth is used instead of water, most recipes just taste so much better. I have substituted water for broth many times and been disappointed with the results.
I’ve always known in the back of my mind that “it’s easy to make your own” but somehow, it just didn’t seem that easy or convenient.
If I buy vegetables just to make vegetable broth, it will probably cost the same and I may as well just save myself the time.
Not anymore!
Today I’m going to show you the easiest way to make about 9 cups of veggie broth in only 30 minutes and, here’s the best part, for free!
All you need is vegetable scraps, water and salt.
Now you might be wondering, what do you mean by vegetable scraps? Any vegetable scraps?
Yep.
Here’s how I do it.
Whenever I’m cooking, inevitably with various types of vegetables, I collect all the veggie scraps and dump them in a ziplock bag that I keep in the freezer. These veggie scraps could include anything from onion tops and peels, potato peels, squash peels, carrot tops and ends, herbs stalks and ends, celery leaves and ends, bell pepper scraps, mushroom, broccoli and cauliflower stalks, etc. The possibilities are really endless.
When the bag becomes full, or I fill several smaller bags, I dump them into my instant pot, fill with water, add a few spices and extra herbs, set it and wait for a beautiful batch of vegetable broth to be made! This can then either be stored in the fridge or frozen to be used later.
One of my favourite recipes to use my vegetable broth is in this Spicy Kimchi Ramen. I’ve made it so many times now and have made a few adaptations, but it’s honestly the best recipe I’ve ever found!
If you don’t have an instant pot, this vegetable broth can still be made the same way on the stove. It will just need a longer time to simmer to extract all the goodness.
Why should I make my own vegetable broth?
1.It is basically free and will save you so much money.
2. Less wasteful because those veggie scraps are serving a purpose.
3. Adaptable to your needs. Add as much or as little salt as you want and it will have no added flavorings or preservatives.
4. It’s fun, rewarding and satisfying.
Easy Instant Pot Vegetable Broth from Scraps
Ingredients
- 1 gallon ziplock bag vegetable scraps enough vegetable scraps to fill the pot
- 9 cups water make sure you don't fill above the max line
- 1 tsp turmeric powder optional
- 2 tsp minced garlic
- 1 tsp salt optional (I used Himalayan pink salt)
- any fresh herbs like parsley or cilantro
Instructions
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Place the frozen vegetable scraps into the instant pot. Add the remaining ingredients.
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Set the instant pot for 30 minutes. When the time is up, allow a natural release, if you wish.* Strain broth through a sieve and discard of the vegetables.
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Store in jars and/or airtight containers in the fridge or in the freezer for later use.
Recipe Notes
* I do not always want to wait for it to natural release so as soon as the 30 minutes is done, I release the pressure and immediately use.
If there are fresh herbs and vegetables you want to throw in as well, feel free!
Customize it the way you like. If there are dried herbs/spices you like, add a little to the recipe. This vegetable broth may be a little different every time depending on the vegetable scraps you are using.
Vegetable scrap ideas: onion tops and skins, potato peels, squash peels, carrot tops and ends, mushroom stalks, bell pepper scraps, wilted herbs, wilted kale, broccoli and cauliflower stalks.
If you make this recipe, let me know @fruitpraylove!
