UPDATE: In March 2020, I made it directly after my Chicken Thighs were cooked – using the 2.5 cups of water from cooking them plus drippings from that recipe, plus the oil from browning the thighs – I didn’t even rinse the pot, just added the veggies and spices + chicken bones after deboning. I went whole hog on the salt this time, and it was a lot better and not at all bitter. I used a whole bunch of garlic too. The cooking time was 40 minutes and NPR 40+ before release, and I didn’t even open it until 1 1/2 hours after cooking ended. It’s ready for drinking!
Original post: I was gearing up to put all my T-giving stuffing scraps + all the scraps I’ve frozen in a pot of water on the stove, and thought HEY I bet someone already did this in the Instant Pot! Yep! So today this post is a list of things AKA ingredients from other people, as a reminder, and I’m going to make it first thing – no, second thing tomorrow (Thanksgiving Day, 2019) after I cut all the veggies for the stuffing.
I saw both 15 minutes and 30 minutes (now also 40 minutes!) – on the stove it usually goes a long, long time and reduces a lot. Plus I throw in the turkey neck and such, and turn it all into gravy. My best version so far was 40 minutes. I’m not even going to try to credit anyone, since there are a lot of recipes and they are all mostly the same (a couple are exactly the same, so there’s that!)
But here’s a great link of what can and should not be included in homemade vegetable broth! Very handy.
Word of caution – 10 cups of water, especially with frozen food scraps, will take a while to get up to pressure, which I did not originally factor in! Not hours, but not as quickly as recipes with only 1 cup of water. I didn’t time it, but the NPR took more than 40 minutes.
The first time I made broth it seemed a touch bitter on its own, but I made a roux of 1 stick butter and 1/2 cup flour, and poured in one quart of veggie broth and about 2 cups of turkey drippings, plus the meat from the cooked turkey neck and 2 boiled eggs, sliced. It was so good and thickened right up. I think the ratio for roux gravy is 2 T oil, 2 T flour, 1 cup liquid, so I could have added more turkey drippings or veggie broth. We did end up adding a lot more salt than I had put into the veggie broth.
Veggie Broth from scraps, in the Instant Pot
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Loading...Ingredients
- onion
- celery
- carrots
- corn cobs (where the corn was cut off)
- 5-6+ cloves of garlic
- 3-4" of ginger (squee!)
- peppers - bell, jalapeño, whatever strikes yer fancy, although the link of Yes/No ingredients discourages hot peppers (must be a Yankee, just sayin)
- other veggie scraps - 1 recipe used 1 gallon bag of unnamed scraps only
- 3 bay leaves (great idea!)
- turmeric (superfood!)
- Tony Chachere's
- black pepper
- salt
- olive oil - didn't measure, poured some in
- 9-10 cups of water - don't overfill the pot, I think 2/3 full is the limit; look for the fill line in the liner
Instructions
Put everything in the IP
IS THE RING IN THE IP? THE RED RING, NOT THE BLUE RING!! (I am always forgetting to replace it after I wash the ring)
Somewhere between 15 to 40 minutes manual - I went with 35 minutes.
Natural Pressure Release
Figure out a way to strain it into jars, whatever works. I used a small strainer to first pull out most of the veggies, and I pushed a spoon into them to get more juice of out them, then I poured the IP liner over a large strainer into a bowl to get more of the veggies out, then from the bowl into mason jars with a canning funnel. And I spilled a lot of it that way too. The last pour, I used a coffee filter because all the powdered spices were at the bottom of the bowl.
Notes
To wash or not wash the scraps... I actually don't put anything yucky in my scraps bag, like if an onion peel is yucky, so, hmmm.
I read the broth keeps in fridge 3-4 days and can be frozen.
It took a while for the IP to come up to pressure.
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