Instant Pot Vegetable Broth
Try this Instant Pot Vegetable Broth recipe, or contribute your own.
Try this Instant Pot Vegetable Broth recipe, or contribute your own.
- Carbohydrate 7.29999750157215 g
- Cholesterol 0 mg
- Fat 13.7774850275242 g
- Fiber 1.7106749782277 g
- Protein 1.6089475006823 g
- Saturated Fat 1.91909000378542 g
- Serving Size 1 1 recipe (3825g)
- Sodium 162.162999693746 mg
- Sugar 5.58932252334445 g
- Trans Fat 0.428696000760268 g
- Calories 152 calories
Step-by-step
- Begin collecting all of your vegetable scraps. Some of my favorites are; carrot tops, bell pepper stems, onion ends, celery, beets, turnips, and zucchini. Store them in a gallon size bag in your freezer.
- Once the bag is full it's time to make broth! Empty the contents of your scrap bag into your electric pressure cooker. I like to put my scraps inside a steamer basket that fits inside my pressure cooker, it makes straining easier.
- Add the filtered water, garlic cloves, olive oil, parsley, bay leaves, basil, thyme, sea salt, sage, and black pepper to the pot.
- Place the lid on the cooker and make sure the pressure knob is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 40 minutes.
- When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure.
- Once the pin has dropped and the liquid has cooled, use a ladle set over a large bowl to strain the liquid.
- If using a steamer basket, carefully lift the basket out of the pressure cooker and use a potato masher to push on the vegetables to strain any remaining broth.
- Add the scraps to your compost pile or throw them out.
- Once the liquid has cooled completely store in glass jars inside the refrigerator for up to 1 week.
My Secret to Delicious and Waste-Free Cooking: Homemade Vegetable Broth
As a busy working mom, time is my most precious commodity. I'm always looking for ways to streamline my cooking process while minimizing waste and maximizing flavor. That's why I've fallen in love with making my own vegetable broth in my Instant Pot. It's incredibly easy, surprisingly quick, and completely transforms my approach to cooking. No more buying those expensive cartons of broth from the store – now I have a pantry staple that’s both budget-friendly and bursting with fresh, natural flavor.
The magic lies in the humble vegetable scraps. Instead of tossing carrot tops, onion ends, and celery leaves in the trash, I meticulously save them. I keep a gallon-sized freezer bag in my freezer, and as I prep my veggies throughout the week, I add the scraps. It’s amazing how quickly this bag fills up! It's a little like a secret treasure trove of flavor waiting to be unleashed.
When the bag is full, it’s broth-making time! I simply dump the frozen scraps into my Instant Pot. Using a steamer basket is a game-changer for this step; it makes straining the broth a breeze later on. Then I add water, a splash of olive oil, a generous helping of fresh herbs (or dried if that’s easier), and a little sea salt. The combination of the fresh herbs and the subtle sweetness from the vegetable scraps create this incredibly deep and complex flavor that you simply can’t get from store-bought broths.
The Instant Pot does all the work. Set it to high pressure for 40 minutes, let the pressure release naturally, and then strain the broth. What’s left is a fragrant, flavorful broth that is perfect for soups, stews, risottos, or even just as a warm and comforting beverage on a chilly evening. I love to store it in glass jars in the refrigerator. It lasts for about a week, and having it on hand is a lifesaver during busy weeknights when I don't have much time to cook from scratch. It's a versatile ingredient that adds a depth of flavor to many of my dishes and has become an indispensable part of my kitchen routine.
Beyond the time-saving aspect, making your own vegetable broth is incredibly sustainable. Instead of throwing away perfectly good food scraps, I transform them into something delicious and valuable. It makes me feel good to know that I’m minimizing my waste and contributing to a more eco-conscious kitchen. I’ve even started recommending this to my friends and family, and they are all amazed at how easy and flavorful it is. It’s the perfect way to elevate your cooking and reduce your environmental impact all at once.
Making vegetable broth at home is more than just a recipe; it’s a philosophy. It’s a commitment to mindful cooking, to appreciating the entire vegetable, and to reducing food waste. It’s a simple yet profound change that can significantly enrich your culinary experience. It’s become a small, personal act of sustainability that makes a big difference in my daily life, allowing me to incorporate a delicious and healthy practice into my already busy schedule without adding significant extra time.
I encourage you to try this recipe. It's incredibly rewarding to create something so flavorful and nutritious from what would otherwise be discarded. And the best part? The incredible aroma that fills your kitchen as the broth simmers – it’s pure magic!
Ingredients I use: While my recipe lists specific herbs, feel free to experiment! Different herbs and spices will give your broth unique flavor profiles. I sometimes add a bay leaf or two for a slightly more savory flavor. The possibilities are endless!
Storage Tips: Once cooled, store your broth in airtight containers in the refrigerator for up to a week or freeze it for longer storage. Freezing individual portions in ice cube trays is a great way to have easily accessible broth for smaller recipes.
This recipe is more than just a way to make broth; it's a mindful practice that connects me to my food, reduces my environmental impact, and leaves me feeling good about my culinary choices. I hope it brings you the same joy and satisfaction it brings me!
