Buying vegetable broth is silly. No judgement if you still buy veggie broth in cans or cartons – I did the same. But now I know how easy it is to make it at home. With scraps. Which basically makes it free.
A year ago, Instant Pot had a crazy Black Friday sale and I joined the huge cult following of this amazing appliance. I never realized how useful an electric pressure cooker could be. I seriously use it multiple times a week to make lunches, dinners, and now broth!
Let me just go on a brief tangent to tell you why I heart the Instant Pot:
Back to the broth. Over the course of a week, I go through pounds of vegetables, which also means that I have a hefty amount of scraps left over. We usually compost these scraps, but sometimes there are better things to do with them. Like make broth.
It’s as simple as this: throw scraps into the Instant Pot with a few herbs and cover with water. Cook at high pressure for 15 minutes. Let pressure come down. Done. The pressure cooker does all the work and you save moola on overpriced vegetable stock. Win-win!
Makes 8 cups
Vegan
Ingredients
6 cups vegetable scraps (celery tops, mushroom ends, onion, kale stems, carrot tops and ends, leeks, corn cobs)
2 bay leaves
1 large sprig thyme
8 cups water
Directions
1. Add all ingredients to the Instant Pot (IP) stainless steel inner pot.
2. Set IP to Soup on high pressure for 15 minutes.
3. When the 15 minutes is over and the IP beeps, turn the IP off and let the pressure come down naturally.
4. Strain the broth, salt to taste, and use immediately or refrigerate and use within 3 days.
Note: You can use a stovetop pressure cooker, but this would be a great excuse to get an Instant Pot!
