Vegetable Broth

Most store-bought vegetable broth is packed with sodium—sometimes more than 800 mg in a 1-cup serving! And it isn't cheap either, on the low end costing around $2 for a 32-ounce box and reaching up to $6 or more per box for a no-salt option. 

On the other hand, making your own vegetable broth is fast and easy, whether using an Instant Pot or stock pot. Simply use the vegetable scraps that you normally throw out and your homemade broth can cost next to nothing. The result is a cheap and healthy broth that can be used in a variety of ways. 

Method 1: Instant Pot

  1. Save vegetable scraps in a container of your choice and keep it in the freezer until you have accumulated enough scraps to fill your Instant Pot. Scraps could include carrot peelings, onion skins/outer layers, bell pepper stems and seeds, cabbage cores and outer leaves, broccoli stalks, garlic skins and tips, etc. 
  2. Fill your Instant Pot with the vegetable scraps (no need to thaw) and fill with water up to the "PC MAX" line.
  3. Pressure cook for 30 minutes and let it rest until the pressure naturally releases. 
  4. Strain the broth into a large pot or bowl, squeezing all the broth out from the cooked vegetable scraps. 
  5. Transfer broth into glass jars, leaving enough room to allow for expansion should you decide to freeze your broth.

Method 2: Stock Pot

  1. Save vegetable scraps in a container of your choice and keep it in the freezer until you have accumulated enough scraps to fill your Instant Pot. Scraps could include carrot peelings, onion skins/outer layers, bell pepper stems and seeds, cabbage cores and outer leaves, broccoli stalks, garlic skins and tips, etc. 
  2. Fill your stock pot with the vegetable scraps (no need to thaw) and fill with water up to about 2-3 inches from the top.
  3. Bring to a boil, reduce heat and simmer for 30 minutes. 
  4. Strain the broth into a large pot or bowl, squeezing all the broth out from the cooked vegetable scraps. 
  5. Transfer broth into glass jars, leaving enough room to allow for expansion should you decide to freeze your broth.