Make Veggie Broth From Scraps in the Instant Pot | Save Money & Zero Waste!

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen carrots

Sweet potatoes add a different sweetness and nutrition.

onions

🥗Healthier: shallots

💰Cheaper: green onions

Shallots provide a milder flavor.

bay leaves

💰Cheaper: dried basil

Dried basil gives a similar aromatic quality.

thyme

💰Cheaper: oregano

Oregano can provide a different but pleasant herbal note.

Collect leftover veggie scraps from meals, ensuring they are still good and not rotting.

Add bell pepper pieces, onion skins, carrot peels, green onions, and apple cores to the Instant Pot.

Include additional garlic cloves and broken bay leaf pieces into the pot.

Press the 'soup broth' button on the Instant Pot and set it to pressure cook for 60 minutes.

After cooking, allow for a natural release of pressure, which takes about 30 minutes.

Remove the lid from the Instant Pot and strain the broth using a mesh strainer over a large bowl to catch the liquid.

Use the back of a spoon to press out excess liquid from the strained veggies, which can then be composted.

Taste the broth and note the flavors; adjust future batches based on taste preferences.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary