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–+ servings
A quart jar of homemade vegetable broth made in the Instant Pot.

Instant Pot Vegetable Broth From Scraps

This Instant Pot vegetable broth is an easy, budget-friendly way to turn vegetable scraps into a flavorful homemade broth. It’s simple to make, uses what you already have, and is perfect for soups, cooking grains, or everyday meals.
Prep Time 5 minutes
Cook Time 1 hour
Serving Size 20 servings (about 10 pints or 5 quarts)

Ingredients

  • 12 cups vegetable scraps
  • 20 cups water or to max line
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley or fresh parsley scraps
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried rosemary
  • 2-3 bay leaves

Instructions

  • Add the vegetable scraps to the Instant Pot and add water to the max fill line.
  • Next, add the oregano, parsley, salt, pepper, rosemary, and bay leaves.
  • Place the lid on, turn the valve to sealing. Pressure cook on manual for 60 minutes.
  • Let the broth naturally release for 15 minutes, then vent.
  • Strain the broth to remove solids and transfer to containers for storage.

Notes

How To Freeze

After straining, let the broth cool, then pour it into freezer-safe containers or freezer bags. Make sure to leave at least 1 inch of headspace to allow for expansion.
Place the lids on, label and date the containers. Then transfer them to the freezer.

How To Can

Ladle the hot broth into your prepared jars, leaving 1 inch of headspace.
Wipe the jar rim with a damp cloth or paper towel. Place the lid on the jar and tighten the ring down until it’s finger-tight.
Place the jars into your prepared pressure canner, and lock the lid in place. Let the canner vent steam for 10 minutes, then place the weight on. Process pint jars for 30 minutes and quart jars for 35 minutes, adjusting the pressure weight to your altitude.

Altitude Adjustments For Canning

When canning broth, the time remains the same at all altitudes, but the required pressure increases.
For weighted gauge pressure canners:
  • 0 to 1,000 feet - 10 lbs
  • Above 1,000 feet - 15 lbs
For dial gauge pressure canners:
  • 0 to 2,000 feet - 11 lbs
  • 2,001 to 4,000 feet - 12 lbs
  • 4,001 to 6,000 feet - 13 lbs
  • 6,001 to 8,000 feet - 14 lbs

Nutrition

Serving: 1serving | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 298mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12853IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 0.3mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.