Instant Pot Vegetable Broth
Instant Pot Vegetable Broth is a delicious and inexpensive way to start your soups, stews and rice! Making this homemade vegetable broth in the Instant Pot means it can be done in a fraction of the time and delivers bit taste, too.
Servings: 8 -10 cups
Calories: 155kcal
Ingredients
- Leftover vegetables and peeling about 10 cups onion, carrot, mushrooms, tomatoes, celery, bell pepper, potato, sweet potato, etc.
- Cold water - enough to cover the vegetables
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Add the peels, water, bay leaf, salt, and pepper to the Instant Pot (or other programmable electric pressure cooker).
- Close the lid, seal the valve and cook on high pressure for 2 minutes. Note: It will take about 15-20 minutes for the pressure to rise.
- Once the cook time is complete, let the pressure release naturally for 15 minutes. After 15 minutes, do a manual pressure release by moving the pressure valve to vent.
- Use a fine mesh strainer to strain the broth. Press down on the peelings to get the maximum amount of liquid out. (It will also help to give the broth a fuller flavor.)
- Adjust the seasoning to taste. Use right away or allow to cool before refrigerating or freezing.
Notes
When prepping vegetables, put the peels in an airtight bag or a container and keep everything in the freezer. Little by little, your reserve will grow, and you will eventually be ready to prepare a delicious broth!
Herbs like fresh parsley can also be added.
Wash your vegetables well before peeling since you'll be using the outside peels.
If you're planning to freeze the broth for later you can see how to do that here here.
*Nutrition info on this recipe will vary depending on the quantity and variety of scraps used.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 31g | Protein: 7g | Sodium: 122mg | Fiber: 11g | Sugar: 7g
