Instant Pot Veggie Broth Using Scraps

March 8, 2021


As I begin to meal prep, I place a large bowl beside my cutting board. This becomes my “discard” bowl. After washing my vegetables, I trim the ends off. Instead of discarding these into the trash, I save them in my bowl, and later store them in a gallon size freezer bag. Each time I prepare a meal, I save the odds and ends that I trim or peel off my vegetables. Once my bag of scraps is full, I am able to create a deliciously healthy homemade vegetable broth. Finally, my reward is the satisfaction of using my homemade broth to make a very delicious soup!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Course: Soup

Cuisine: American, French, Italian

Diet: Vegan, Vegetarian

Servings: 6 cups

Calories: 55kcal

This recipe is inspired by Nicole from ohmyveggies.com, and Nikki from tastythin.com.

Your ingredients will vary depending on the veggie scraps that you have collected, and the natural herbs/spices that you wish to use. I encourage you to experiment, and include whatever you happen to have on hand. Your broth will always be full of flavor, and be better than the store bought broth!

INGREDIENTS:

  • 1 tablespoon olive oil, or veggie broth to sauté
  • 5 cloves garlic minced
  • 2 onions large, chopped
  • 3 ribs celery chopped
  • 3 carrots chopped
  • 8 cups water
  • frozen vegetable scraps 2-3 cups is a good amount
  • 2 bay leaves
  • parsley a few sprigs
  • thyme a few sprigs
  • salt and pepper to taste, omit if you are making stock

INSTANT POT INSTRUCTIONS:


Set the Instant Pot on sauté. Heat the olive oil (if using), or you can use veggie broth to sauté.

Add the garlic, onions, celery, and carrots. Sauté until softened, about 5 minutes, stirring often. Turn off the sauté setting by pressing cancel.

Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Be sure you don’t go beyond the max level of the pot

  • Close the lid of the Instant Pot. Set the release valve to sealing (NOT venting). Press the cook time to “SOUP/BROTH.” Depending on your Instant Pot size and model, your pot’s preset smart program will cook from 20-40 minutes (see notes below).
  • Alternatively, you may press the manual button and set the cooking time to 30 minutes.
  • When the cooking cycle is complete, allow for a natural release of the pressure.

While you wait for the pressure to release, place a heatproof large bowl inside of your kitchen sink. Place a large heatproof colander inside of the large bowl. You will use it to strain out your cooking broth.

Carefully remove the lid of your Instant Pot, pointing it away from your face.

Use potholders to carefully remove the liner with the broth. Pour the contents of the liner through your colander, and into the large heat proof bowl beneath. Squeeze out any excess liquid by using a wooden spoon to press the scraps against the fine mesh of the colander.

Discard the remaining scrap solids.

Let the broth cool at room temperature so that it is easier to store.

Store the vegetable broth in an air tight container in the refrigerator or freeze it for later use (see notes).

WHAT DOES THE INSTANT POT SOUP/BROTH SETTING DO?

Like the other Instant Pot Smart Programs, the Instant Pot soup Setting presets the cooking pressure, heat intensity, temperature, and time. This “smart program“ is designed to bring soups to a slow simmer so they have a clear broth. The Instant Pot SOUP/BROTH setting sets an initial cooking time and you can adjust as needed. By default, the button cooks at high pressure for different lengths of time.

  • Normal Setting: 30 minutes by default and is for soups with meat.
  • More/HIGH Setting: 40 minutes default and is for soups such as bone broth that requires longer cooking times.
  • Less/LOW Setting: 20 minutes by default and for meatless soups.

intapotology.com

STOVETOP INSTRUCTIONS:

  • Heat the olive oil in a large Dutch oven or stockpot over medium heat.
  • Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
  • Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
  • Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
  • Once the broth has cooled, transfer it to airtight plastic containers, mason glass jars, or freezer bags, and store it in the freezer. (I usually freeze it in 2-cup portions so I don’t have to thaw all the broth every time I use it.)

NOTES:

  • Tip: I often store the broth in mason jars in the refrigerator for up to five days, if using right away. But if freezing it for later, I recommend using the Ziploc freezer bags to store the broth. You may choose the quart, or gallon size freezer bags to store your broth. Then lay them flat to freeze.
  • Freeze it in 2-cup portions so you don’t have to thaw all the broth every time you want to use it.
  • Ideas for veggie scraps: carrot and celery ends/peels, onion ends/peels, potato/parsnip peels, extra fresh herbs, such as parsley, bell pepper scraps, broccoli/cauliflower stalks.

Uses for Bone Broth:

  • Use it instead of water when you’re cooking rice or pasta – It adds flavor and nutrients.
  • Cook your vegetables in it.
  • Use it as a base for your favorite soup recipes.
  • Add it to your mashed potatoes to keep them moist.

NUTRITION:

Calories: 55kcal

Carbohydrates : 8g

Protein: 1gFat: 2g

Saturated Fat: 1g

Sodium: 55mg

Potassium: 213mg

Fiber: 2g

Sugar: 3g

Vitamin A: 5188IU

Vitamin C: 6mg

Calcium: 41mg

Iron: 1mg

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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