Soup Stock
- Jenna Burk
- Mar 24, 2018
- 1 min read
- bones (I used chicken bones)
- vegetable scraps
- bay leaf
Get a freezer bag and start filling it with scraps anytime you use any vegetables or have leftover bones. Save the ends of all of your vegetables. (Tip: Anytime I cut something, I throw my vegetable scraps into my freezer bag, and throw the bag back into the freezer. I had grabbed a rotisserie chicken for dinner one night and threw all of the chicken bones in the bag.) Once your bag is full, dump everything into an Instant Pot, fill it with water and add a bay leaf. Press the "Soup/Broth" button on the Instant Pot and let it start working. I let my Instant Pot slow release when it is done. Drain off everything else and you are left with a delicious soup stock.
