Ingredients
Equipment
Method
- Pour water into the inner liner of the Instant Pot.
- Add vegetable scraps, carrot, onion, celery, and bay leaf to the water. Close the lid and set for 25 minutes on high.
- Allow the pressure to release naturally. Remove the lid and let the broth cool. Strain broth through a fine stariner.
- Pour into shallow containers for storage.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based on the USDA FoodData Central. The actual nutrient content will vary based on the ingredients used.
You can use a variety of vegetable scraps like mushroom stems, string bean ends, zucchini peels, bell pepper trimmings, celery leaves, etc. Save them as you cook and store them in the freezer to use for your broth. It's fine to use 1 - 3 cups of vegetable scraps for this recipe.
For fresh herbs, I use a combination of parsley, basil, cilantro, or rosemary. Substitute with a teaspoon total of dried herbs if you don't have fresh ones. Feel free to skip the bay leaf if you don't have any.
To make broth on the stove, use a large pot. Bring the water to a boil and add the scraps, vegetables, and bay leaf. Reduce heat to a simmer. Cook for an hour or so. Turn off the flame and let it cool before straining.
