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Vegetable Broth
September 22, 2020
It all begins with a zip lock bag
This method for making vegetable broth requires hardly no additional time in the kitchen. When prepping vegetables for entrees, instead of throwing the peels, cores, and stems in the trash, I put them in gallon size zip lock bag titled “Veggie Broth” and store it in the freezer. Once my bag is full I know it is time to make broth! Lately, my vegetable broth has been compiled by; eggplant skins and stems, onion skins and ends, garlic skins, sweet potato skins, beet skins, turnup skins, serrano pepper stems and seeds, jalapeno stems and seeds, radish greens, carrot greens, bell pepper cores and stems, and fresh rosemary. Talk about nutrient-dense!
Tip: Onion, carrot and celery can be added to the broth however this is optional. I use any fresh herbs that I have on hand to help instill a richer flavor. Oregano, thyme, rosemary are some of my favorites.
Instant Pot
Another win for the Instant Pot! Time is why many people do not make their own broths. Traditional methods such as stovetop or slow cooker can take 12-72 hours to properly break down the ingredients nutrients and diffuse them into the water making the broth. I love that my Instant Pot can do this in four hours and requires no coddling. I bought the 8-quart Duo Evo Plus Instant Pot with my broths in mind. I am able to make the maximum amount of broth using the same ingredients.
Let’s get cooking!
Ingredients
- 1 gallon-sized zip lock bag full of vegetable remains.
- 1 onion, quartered (optional)
- 1 carrot, chopped (optional)
- 1 celery, chopped (optional)
- fresh herbs of choice
- 3 bay leaves
- 1 tbsp peppercorns
- 1 tsp kosher salt
- 3 tbsp apple cider vinegar
- 1 tsp of spices of choice; turmeric and or garlic are my favorite.
- Water 6-10 cups, or up to the fill line for your pot.
Instructions
- Place all ingredients into the Instant Pot and seal the lid.
- Select “Broth” or for older models “Soup” or “Manual”.
- Set the time for 2 hours.
- After the Instant Pot has finished the pressurized cooking process let the broth continue to slowly cook with the “keep warm” function for another two hours.
- Remove the inner pot and place it on the stove to allow the broth to cool.
- Pour broth into preferred container and store in the fridge for up to one week.
- If any broth remains after one week freeze it in either freezer-safe jars or zip lock bags.
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