Month: January 2018

Instant Pot Whole30 Pulled Pork Carnitas Tacos (Whole30, Paleo, GF, DF)

Instant Pot Whole30 Pulled Pork Carnitas Tacos (Whole30, Paleo, GF, DF)

When I asked my husband what he wanted for dinner this week, his instant reaction was: “pork tacos.” I don’t think we’ve ever eaten these together so I don’t know where it came from. This seemed like the perfect time to come up with an […]

TTC: Fried Chicken Meatballs with Collard Greens

TTC: Fried Chicken Meatballs with Collard Greens

Had to do a quick-ish meal prep of my lunches for a week, so I decided to make (and double!) a recipe I’ve already tried before: Fried Chicken Meatballs with Collard Greens.  If you aren’t familiar with my “Through the Cookbook” series, read the intro […]

Instant Pot Veggie Broth

Instant Pot Veggie Broth

Did you know thta you can use your veggie scraps to make vegetable broth? I had heard this but it sounded a little intimidating. Again, just like with ghee and bone broth, I was wrong. It’s SUPER easy and even more so with my Instant Pot {link!}. Basically, you just save up your vegetable scraps, add in spices and water, cook, then strain. This instant pot veggie broth works great in any recipe that calls for broth In many instances this can be subbed for water for even more flavor in a dish!

Oh also, it’s a great way to use up food and get more for your dollar. I don’t ever plan to buy veggie broth again now that I can make this instant pot veggie broth. Once you’ve made it, freeze it up in silicone muffin pans {I like these ones} and use as needed.

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Instant Pot Veggie Broth
use up vegetable scraps to make a tasty broth. It's free and a way to get more bang for your buck. Never buy vegetable broth again when this instant pot veggie broth is so easy!
Cuisine Paleo, Vegan, Whole30
Cook Time 1 hour
Servings
gallon
Ingredients
Cuisine Paleo, Vegan, Whole30
Cook Time 1 hour
Servings
gallon
Ingredients
Instructions
  1. As you make other recipes, save the veggie scraps you'd typically throw out or compost. Save them by freezing and fill as you go.
  2. Place all veggie scraps and spices into Instant Pot
  3. Cover with water and fill to the top line in the Instant Pot (the one that says 2/3 filled). Do not go above this line.
  4. Set to Manual High Pressure for 1hour.
  5. Let the Instant Pot work it's magic. When the time is up, quick release the vent.
  6. Strain the broth using a fine mesh strainer.
  7. Your instant pot veggie broth is ready to use or store! Unlike bone broth, I would recommend only making one round of broth from each batch of veggies.
Recipe Notes

This Instant Pot Veggie Broth can be stored in the fridge for up to one week. I store mine in large mason jars {link!} If you are approaching the week mark, just freeze the remainder and use as needed. I like to freeze mine in silicone muffin pans like this one. Instant pot veggie broth makes a great soup base.

Other Notes for Instant Pot Veggie Broth:

  • For pepper scraps, make sure to roast prior to freezing or the broth may become slightly bitter.
  • Feel free to substitute any fresh herbs for the dried ones listed. The reason I wrote fresh rosemary is simply because that's what I had on my counter.

Interested in a chicken broth? Use my easy receipe for Instant Pot Turkey bone broth!

-Rachel

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Through the Cookbook – Well Fed Weeknights – Introduction AND Giveaway!

Through the Cookbook – Well Fed Weeknights – Introduction AND Giveaway!

I’m so excited to announce my project (and GIVEAWAY to start it off!) for 2018. Through the Cookbook – Well Fed Weeknights. This means I will be cooking and thoroughly reviewing EVERY SINGLE RECIPE in the Well Fed Weeknights Cookbook. All of them. Yes ALL […]