put all veggie scraps in the inner pot of the Instant Pot

cover with water

stir in salt and any spice you're using

set pot to seal

press manual, cook for at least 10 minutes and up to 25

when the timer goes off let the pot natural release until you can open it

pour the broth through a strainer to remove the solids

pour into jars and store in the fridge

if you plan to can this in a pressure canner, please follow the USDA guidelines for low acidity canning