Vegetable Broth using scraps

 I have been making this broth for some time now.  Recently I started using the Instant Pot. It's so easy.  

Keep a gallon bag or container in the freezer and every time you have vegetable scraps, put them in there.  I use carrot peelings, mushroom stems, celery ends or tops, ends of bell peppers, onions, garlic. When the bag is full, fill the Instant Pot, and cover with water to the line. Or, you could use around 5 cups of scraps to 9 cups of water. Add some salt, pepper and bay leaves if you have them.  I pressure cook it for 30 minutes on high and slow release or simmer uncovered for an hour or so on the stove.  Strain out the veggies and there you have it.  Delicious vegetable broth to start your soup!

Carol :)