Give onion peels, carrot tops, lemon rinds and broccoli stems new life by turning them into a savory veggie broth!
Instructions
Prep:
- As you cook throughout the week or month, keep your onion peels, celery/carrot tops, lemon rinds, avocado pits, broccoli/ pepper/ kale stems, etc. Place them in the large gallon-sized freezer zip-top bag and store in the freezer.
In the Instant Pot:
- Add water and frozen veggie scraps to the Instant Pot.
- Close the lid and sealing vent.
- Place the Instant Pot on the pressure cooking setting for 20 minutes.
- Quick release the steam vent. Open the lid and pour the broth and veggie scraps into a strainer over a large bowl, separating out all the veggie scraps.
- Discard of the veggie scraps. Pour broth into jars. Allow to cool completely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
In a stock pot on the stove:
- Add water and veggies to a large stock pot over high heat. Bring to a boil.
- Lower down to a light simmer for 4-6 hours.
- Strain the broth and discard the veggie scraps. Pour broth into jars. Allow to cool completely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
