Instant Pot Recipe......Vegetable Stock or Broth...Salt free

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Start with 1 gallon-sized bag of vegetable scraps from the freezer, including onions, green onions, carrots, celery, and potato peels.

Dump the vegetable scraps into the inner lining of the Instant Pot.

Fill the Instant Pot with 10 cups of water, which will yield approximately 8 cups of broth.

Add 2 bay leaves, 2 teaspoons of parsley, 1 teaspoon of black peppercorns, and 1.5 teaspoons of a salt-free seasoning blend to the pot.

Stir the ingredients in the pot to combine them well.

Lock the lid on the Instant Pot and set it to the sealing position.

Using the manual button, adjust the cooking time to 15 minutes.

Once the cooking time is complete, let the pressure release naturally until the pin drops.

Open the lid and scoop out the vegetable scraps to dispose of them.

Pour the remaining broth through a fine-mesh strainer to separate the liquid from any small bits.

The broth is now ready to use or can be frozen for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary