Place the frozen vegetable scraps into the instant pot. Add the remaining ingredients.
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.
Store in jars and/or airtight containers in the fridge or in the freezer for later use.
* 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.