If you are not storing your vegetable scraps in a Ziploc bag in the freezer, then you need to start now. Every time you peel a carrot, or chop onions and celery, save the scraps. You will be so thankful because you can make vegetable stock in an instant, and it is so easy. I have been doing this for years, and use them any time I need chicken or vegetable stock.
My younger son is a vegetarian and when I first started making vegetarian recipes, I would use boxed vegetable stock and I NEVER liked the flavor. I find boxed vegetable stocks to be too sweet and thick - maybe they use too many carrots. Whatever the reason, it is easier to make myself. I like to make a big batch in the pressure cooker using my vegetable scraps. I portion and freeze to have on hand whenever I am making his favorite black bean soup or any other recipe that calls for chicken stock.
Easiest Vegetable Stock in the Instant Pot®
Makes 10 cups
10 cups water
3 cups vegetable scraps
1 teaspoon salt
1 bay leaf
Combine all ingredients in Instant Pot ®. Set to manual -high pressure and adjust time to 15 minutes making sure the steam release is turned to sealing. When finished, strain and use in soup recipes or freeze for later.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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