This is one of those things where you think, why wasn’t I doing this sooner? It is SO easy and such a good use of what would otherwise be thrown out, our favourite vegan hack! Yes, I really do mean ‘scraps’ are used to make this stock. I use all our vegetable scraps, freezing them immediately after preparing a meal, including things like onion skins. Anything that doesn’t have noticeable dirt on it gets thrown in! I particularly like to have onion skins and ends, celery ends, root vegetable peelings, and of course if you have old vegetables that are past their best, toss them in too. Nothing beats soup made with homemade stock!
You just save it all and keep it frozen until you need it. I did get funny looks from my 16 year old daughter when I pulled out the container and opened it! No, its not dinner, but it will help create a very tasty meal! This stock will give you loads of flavour, no added salt means it is also naturally low sodium, just what you get from the vegetables- another reason I recommend making your own.
The instant pot is our most-used kitchen appliance and I do have a review on my list of upcoming blog posts, so stay tuned. For this purpose, it really does save a lot of time and hassle. I just throw it all in, add water, black peppercorns and dried bay leaves and then turn it on, manual setting for 30 minutes.
Preparation Time: minimal with frozen scraps pre-chopped
Cooking Time: 30 minutes plus natural release
- vegetable scraps, to fill 2/3 of the instant pot
- 2 1/2 litres water
- about 6 black peppercorns
- 3 dried bay leaves
- This is just a matter of getting the right ratio of everything. I usually have my instant pot about two thirds full of vegetable scraps as a starting point.
- Add water, about 2 to 2 1/2 litres is good for this amount of vegetables, you get a good strong stock/broth.
- Add peppercorns and bay leaves on top.
- Put lid on, set it to seal, push manual ( automatically it comes up with 30 minutes ).
- Leave to slow release when its finished.
- Drain vegetables and store stock in your freezer.