Put those food scraps to good 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!
I do like to add fresh veggies along with the food scraps for ultimate flavor, it takes the final product up several notches. If you have no food scraps at all, just use all fresh ingredients!
Tips for Success
- Don’t overcook the broth! Cooking the scraps until they are mush can give the broth an overall bitter flavor as well as impart a distinct “mush” flavor to it.
- You can using dying produce but not dead produce. It can be sad and wilted but nothing rotten — we are not performing a resurrection here.
What veggies can you use?
I use the tough ends of broccoli, onion ends and 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 or are too limp and wilted to use in cooking.
How do you store the broth?
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 with 1-2 cup increments. Always label them, otherwise you’ll forget!
Veggie Broth from Food Scraps
Ingredients
- 1 gallon-sized bag of food scraps
- 1 onion, medium dice
- 1-2 carrots, medium dice
- 5 mushrooms, sliced
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 handful parsley
- 9 cups water
Instructions
- Place all ingredients in the Instant Pot and seal lid.
- Set to High Pressure and cook 20 minutes. Allow 10 minutes of natural release, then release pressure.
- Once 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.
- Use broth immediately, or store in the fridge for 5 days, or freeze in ice cube trays or in 1-2 cup increments for up to 3 months. (Remember to label containers!)
Did you find as much satisfaction using your food scraps to make this veggie broth as I do? Leave me a comment below! 🙂
