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.