Makes 4 to 5 quarts of broth
Begin collecting all of your vegetable scraps. Some of my favorites are; carrot tops, bell pepper stems, onion ends, celery, beets, turnips, and zucchini. Store them in a gallon size bag in your freezer.
Add the filtered water, garlic cloves, bay leaves, olive oil, parsley, basil, thyme, sea salt, sage, and black pepper to the pot.
When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure. Once the pin has dropped and the liquid has cooled, use a ladle set over a large bowl to strain the liquid.
If you're using a steamer basket, carefully lift the basket out of the pressure cooker and use a potato masher to push on the vegetables to strain any remaining broth. Add the scraps to your compost pile or throw them out.
Once the liquid has cooled completely, store in glass jars inside the refrigerator for up to 1 week.