Homemade Vegetable Broth
Rich, flavorful, homemade veggie broth made with leftover vegetable scraps that's way better than any store-bought brand. This is a great way to reduce waste, save money, and improve the quality of your home cooked meals!
Equipment
- 1 8 qt. Pressure cooker optional
Ingredients
- 1 gallon bag full of vegetable scraps (onion skins, carrot tops, celery tops, potato skins, garlic peels, broccoli stalks, herb stems, etc.)
- 2 tsp salt
- 1 tsp pepper
Instructions
- Empty bag of scraps into Instant Pot. (See notes for stovetop or slow cooker instructions.)
- Fill to the MAX line with water and season with salt and pepper.
- Cook on High Pressure for 30 minutes.
- Using a cheesecloth-lined strainer or fine mesh sieve, strain the contents into a large bowl and discard the scraps. Allow the broth to cool before storing in the fridge for up to 7 days or freezer for several months.
Notes
Make sure you're using clean scraps. If they are unwashed when they go into the freezer, just make sure you rinse them before adding them to the pot.
Stovetop: Empty bag of scraps into large stockpot, cover scraps with water, and season with salt and pepper. Bring to a boil, cover and simmer for at least 2 hours.
Slow cooker: Empty bag of scraps into slow cooker, cover scraps with water, and season with salt and pepper. Cook on low 4-8 hours.