Nourishing Instant Pot Vegetable Stock

Vegan and Gluten Free Friendly

Originally published: October 19, 2020

Have you ever needed a few cups of broth in a recipe and didn’t have it? That’s me all the time. Instead of rushing to the store to buy a very watered down boxed broth, I suggest you make your own! If you’re an avid vegetable lover, then this will be a breeze. All you’ll need to do is collect your vegetable scraps from your daily cooking, place them in a reusable bag or tupperware, and freeze them. Depending on the size of your household you may be able to fill up your container within a few weeks. I typically use a gallon size reusable bag along with a few small tupperware’s. This little cooking hack has saved me from having to go to the store but more importantly, leaves me with some nourishing broth to sip on/cook with for a few weeks. If you don’t have an Instant Pot do not fret! You can easily do this on the stovetop, it’ll just take longer and requires a little more patience ;)

The Best Way To Maximize Your Food Scraps

Ingredients

2-4 bay leafs

handful of black peppercorns

1/4 cup of extra virgin olive oil

a few cloves of crushed garlic

1 tsp of kosher salt (to start)

fresh cracked black pepper

all of your frozen veggie scraps + any bones if you’re using

Method

Instant Pot Method

Place vegetable scraps into the Instant Pot.

Fill with water until the scraps are covered.

Add aromatics, spices, and oil.

If your scraps contains bones then use the “Pressure Cook” button on the “High” setting, for 1 hour and 30 minutes. You can let it naturally release if you want but it’s not necessary.

If your scraps don’t contain bones, then use the “Pressure Cook” button on the “Low” setting, for 1 hour. You can let it naturally release if you want but it’s not necessary.

Season as you go to ensure your broth is not too salty.

Strain your broth and compost the remaining scraps!

Store in an airtight container in the fridge or freeze for later. I typically have one container in the fridge and another in the freezer.

Stove Top Method

Place all of the scrap contents into a large soup pot with a lid.

Cover the contents with water.

Then add aromatics, spices, and oil.

Bring the contents to a boil, then simmer on low for 3-4 hours.

Stir every once and awhile and adjust spices and herbs along the way.

Strain your broth and compost the remaining scraps!

Store in an airtight container in the fridge or freeze for later. I typically have one container in the fridge and another in the freezer.

Notes

If you feel like your broth isn’t flavorful enough, simmer for longer. This process does take awhile but I promise it will get there!