Instant Pot Vegetable Broth... from Scraps!

IN THE KITCHEN: INSTANT POT VEGETABLE BROTH

Firstly, I think this recipe is MAGIC🪄. Put some saved kitchen scraps and water into an Instant Pot, and VOILA! You have a delicious broth to use in any broth-requiring recipe. Secondly, how good does that feel to prevent a tetrapak container from going to the landfill (/most recycling centers don't accept them)?! Eco-points all around! Thirdly, budget friendly and nutritious! 

I usually make a batch on Friday after collecting scraps all week. Then I put it into jars to use right away, or I freeze. Don't have an Instant Pot? Get one! (Seriously, it's the best tool.) Or use a normal pressure cooker. Or cook on stove for an extended period of time.

SCRAPS VEGETABLE BROTH

From: Tasty Thin 

Makes 8 cups

Ingredients:

  • 1 gallon size bag of veggie scraps (onion skin/ends, garlic skin, carrot peelings, celery parts, mushroom ends, herb bits, broccoli stalks, tomatoes, etc etc!)

  • 8-9 cups water

  • 1 teaspoon turmeric powder

  • 2 teaspoons minced garlic

  • 2 teaspoons kosher salt, optional, adjust to taste

  • 1/2 teaspoon black pepper

Instructions:

Place veggie scraps in Instant Pot.  Add turmeric, garlic, salt and pepper, and water.  Be sure you don't go beyond the max level of the pot.  

Press Manual button and set for 30 minutes.  When cycle is complete, allow for slow natural release.  Remove lid and strain liquid through a fine mesh strainer.  Discard solids.  

Store in air tight containers in the refrigerator or freeze broth for later use.