Put those food scraps to use! This is a quick and easy way to make Veggie Broth from food scraps using the Instant Pot! I find it oddly satisfying adding the veggie scraps to the gallon-sized ziplock bag I keep in the freezer rather than dumping it all in the compost or garbage. The food scraps now have an important purpose, waiting to be cooked down into a flavorful broth!
It was actually the disposable cartons that motivated me to start making my own vegetable broth. It’s so easy to make and I didn’t have to feel guilty for throwing away so many single-use cartons! Most facilities can’t recycle them and they head straight to the landfill.
If you’re ready to make your broth but the food scraps bag is low, fast-track your batch of veggie broth by supplementing a few fresh carrots, celery, mushrooms, garlic and/or onions. If you have no food scraps, just use all fresh!
What veggies can you use?
You can using dying produce but not dead produce. It can be sad and wilted but nothing rotten — this isn’t a resurrection here.
I use the tough ends of broccoli, onion ends or the outer onion layer that’s rubbery, garlic that is a little past its prime, red cabbage leaves that have wilted, and any odds and ends of savory vegetables that I cut off. I steer clear of spicy things such as jalapeños.
How do you store this?
After I make my broth, I like to fill ice cube trays and freeze it. Then I store the ice cubes in ziplock bags (which I also wash and re-use!) This is a great way to easily grab however much you need and defrost it quickly. I also freeze in containers in 1-2 cup increments. Always label them, otherwise you’ll forget!
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Veggie Broth from food scraps
- Total Time: 45 minutes
- Yield: 2 Quarts 1x
- Diet: Vegan
Description
Put those food scraps to use! This is a quick and easy way to make flavorful Veggie Broth from food scraps using the Instant Pot!
Ingredients
- 1 Gallon-sized bag of food scraps
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Salt
- 9 cups Water
Instructions
- Collect food scraps and store in a gallon sized ziplock bag in the freezer until full.
- When you’re ready to make your veggie broth, add the food scraps and everything else to the Instant Pot.
- Set Instant Pot to High Pressure and cook 45 minutes, allowing a natural release.
- When pressure is released, use a strainer and a large pot to separate veggies from liquid. Use a wooden spoon to press on the veggies to get all the liquid out.
Notes
Store broth in 1-2 cup increments in containers (remember to label them!) in the freezer or freeze the broth in ice cube trays and then transfer to large ziplock bags.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: sauces and dressings
- Method: Instant Pot
- Cuisine: American
Did you find as much satisfaction using your food scraps to make this veggie broth as I do?! Leave me a comment below! 🙂
