Instant Pot Vegetable Stock
Ingredients
1 gal bag of leftover vegetable scraps
water
2 bay leaves
6 parsley stems
peppercorns in cheesecloth sachet
½ tsp fresh or dried thyme
Directions
1
Place gallon bag of veggies in instant pot. Fill to full line with water.
2
Add herbs of choice, bay leaves and crushed peppercorns.
3
Lock cover on and set for 30 minutes.
4
Once steam is released, strain veggies. Use a fine mesh strainer or doubled cheese cloth. Cook stock and freeze.
Ingredients
1 gal bag of leftover vegetable scraps
water
2 bay leaves
6 parsley stems
peppercorns in cheesecloth sachet
½ tsp fresh or dried thyme
Directions
1
Place gallon bag of veggies in instant pot. Fill to full line with water.
2
Add herbs of choice, bay leaves and crushed peppercorns.
3
Lock cover on and set for 30 minutes.
4
Once steam is released, strain veggies. Use a fine mesh strainer or doubled cheese cloth. Cook stock and freeze.
