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Homemade Vegetable Broth

Try this recipe for vegetable broth in your instant pot or on the stovetop, using up your leftover veggie scraps to make a healing mineral broth base for your homemade soups.
Author: Leah Vong


  • Instant Pot


  • 1 Gallon bag full Vegetable and herb scraps Onions, garlic, carrots, celery, zuccini, radishes, cilantro, or parsley stems.
  • 1 Tablespoon Sea salt or Himalyan salt
  • 1 Tablespoon Ground Turmeric
  • 5-10 Whole Peppercorns
  • 10 Cups Filtered Water Fill to the 10 cup line on your instant pot. or fill 1 inch above your scraps in a pot on the stove.


  • Save your vegetable scraps in a Freezer bag until you have a gallon bag full.
  • Empty veggie scraps into your pot (either the instant pot or a soup pot on the stove) with the salt, turmeric, peppercorns, and water.
  • Set Instant Pot on Manual for 35 minutes. For stovetop broth, cook on Medium-low for at least 3 hours.
  • Turn off the Instant Pot and allow to naturally release. If you're short on time, a quick release is fine too. For stovetop, turn off broth and remove from heat.
  • Allow it to cool enough to strain the liquid from solids and dispose of the scraps, reserving the liquid for cooking. Using a fine mesh strainer will remove the most solids, but a colander can work just fine too.
  • I like to either use it right away or store in quart canning jars in my fridge for up to 1 week. This broth will keep in the freezer for up to 2 months.