Instant Pot Vegetable Stock
Servings: 9
Calories: 26kcal
Make your own vegetable stock in the Instant Pot with vegetable trimmings and pieces. You've got the goodness of homemade vegetable stock made easy in your Instant Pot.
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Equipment
- Pressure Cooker
- strainer
Ingredients
- 1 gallon frozen vegetable trimmings see notes for suggestions
- 9 cups water
- salt to taste see notes
Instructions
- Prepare by saving vegetables scraps and pieces in a one gallon bag in your freezer. When it's quite full and you have trouble zipping it, it should be enough.
- Add the vegetable pieces to the Intant Pot and add the water. It should not go over the fill line.
- Close the lid and pressure valve and set the timer for 30 minutes on high pressure.
- After the Instant Pot has counted down the full 30 minutes then allow for a natural release. This should take about 30 minutes.
- Use silicone mitts if it's still too hot to handle. Pour the vegetable broth through a strainer into a large container.
- Pour into individual jars. and seal tightly. This should keep in your fridge for a1-2 weeks. You can freeze the vegetable broth but leave a little head space in your container for freezing.
Notes
Coming to pressure time is included in prep time. You can put the vegetable trimmings in from frozen; but it will take longer to come to pressure.
Time to strain vegetables is included in prep time.
Suggestions for vegetable trimmings include: peels, rinds, scraps, tops/bottoms/, extra pieces you don't use in a recipe. Keep them in a 1 gallon bag in the freezer until full.
Please read this article about non-edible produce parts and pieces by Welltuned.com - and do double check if our aren't sure about something.
You can control how much salt you use. I usually use about a teaspoon. Definitely tastes and salt.
The nutrition facts are just an estimate as everyone will use different vegetables.
Nutrition
Serving: 1cup | Calories: 26kcal | Carbohydrates: 5g | Protein: 2g | Sodium: 12mg | Fiber: 2g | Sugar: 2g | Calcium: 7mg