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Here’s how to make Instant Pot vegetable broth from veggie scraps — so easy! Start saving your vegetable scraps for this frugal, flavorful, and easy homemade vegetable broth, and you’ll never need to pay for store-bought again.

A while back I’d mentioned seeing an article on saving veggie scraps to make vegetable broth, and a couple of you confirmed that this was a great idea (yes, onion skins and all!). Since then I’ve been keeping a bag of scraps in my freezer and have tried a couple of different ways of making broth — but after some trial and error over the past few weeks, I think it’s finally time to share the results.

THIS is the best method and combination of seasonings for making easy vegetable broth from scraps I’ve found so far, using the Instant Pot.

*** Note: This homemade vegetable broth recipe freezes really well, too!

Instant Pot vegetable broth isn’t faster, but…

The Instant Pot isn’t necessarily much faster than making vegetable broth on the stove top, given the amount of time you have to wait for this much liquid to come to pressure and naturally release. After you dump everything in the pot and get it going, though, it’s hands-off until it’s time to strain. The Instant Pot also seems to give the broth a much richer flavor; I can definitely taste the difference, and you almost want to drink the broth by itself, it’s so good.

No Instant Pot? Use the same ingredients but bring to a boil and then reduce heat to low and simmer in a large pot on the stove top for at least an hour (preferably longer), stirring occasionally, before straining.

I didn’t use the whole bag here, but this particular bag of veggie scraps just contained: Celery leaves and the ends of the stalks, carrot peels and tops, onion skins and a little bit of onion, a few old mushrooms, a bit of leftover chopped parsley, and the parsley stems. Wash veggies before you add to your bag, and just keep a bag in your freezer to keep filling with scraps throughout the week.

How to Make Instant Pot Vegetable Broth From Veggie Scraps

Ingredients

About four cups of veggie scraps (it’s OK to throw them in frozen, but don’t use cabbage, broccoli, or other cruciferous vegetables because they will make the broth bitter)
10 cups of water
1 bay leaf
1 tsp parsley
1/2 tsp pepper
1/2 tsp salt
1/2 tsp turmeric
1 tsp thyme
3 whole peeled garlic cloves

Directions

Add all ingredients to your pot and stir. Close lid and turn valve to sealing, then set your Instant Pot to manual high pressure for 20 minutes. (Hit the manual button, use the + – buttons to bring the time to 20 minutes, then hit the manual button again to start.) When the Instant Pot beeps, let it naturally release for 15-20 minutes before turning the valve to release the remaining pressure.

Open the pot and remove vegetable scraps with a slotted spoon into a fine mesh strainer placed over a large bowl. Use the back of your spoon to press the liquid out from the veggies, then discard scraps.

Pour the remaining broth through the fine-mesh strainer to catch any more stray pieces.

You’ll end up with over two quarts of delicious vegetable broth — made from scraps you would previously have discarded! How’s that for a great frugal homemade alternative to boxed vegetable broth, and another great meal prep use for the Instant Pot.

It’s easy to make homemade vegetable broth every couple of weeks…

… and now I’m sad about all the veggie scraps I’ve wasted over the years! But all we can do is move forward from here, right? 😉 (I’ve also been using scraps when making chicken broth, but that’s a post for another day.) Keep your homemade Instant Pot vegetable broth refrigerated for up to a week, or freeze for later use.