Low Sodium Vegetable Broth (Instant Pot or Stove Top)

Homemade Vegetable Broth| A FoodCentricLife.com

5 from 1 vote

Low Sodium Vegetable Broth (Instant Pot or Stove Top)

Homemade vegetable broth beats anything from the store hands down, in terms of not only taste, but nutrition. For speed, use a pressure cooker. If you don’t have a pressure cooker, simmer 30-45 minutes to an hour then strain and cool. For the leeks and fennel, just use the top portion and save the white part and bottoms for your regular cooking. Make thrifty use of something you might normally discard.

Prep Time5

Cook Time12 7

Total Time12 12

Course: Broth

Cuisine: American

Servings: Yield 3 quarts

Calories: 38kcal

Author: Sally Cameron

Equipment

large pot or Instant Pot or other electric pressure cooker

Ingredients

3 quarts filtered water
2 large fresh tomatoes chopped into large chunks
1 head garlic cut in half across the center
½ pound fresh mushrooms rinsed and cut in quarters
4 large carrots with skin scrubbed clean and roughly chopped
2 green tops from 2 leeks save the bottoms to cook with or use 1 whole leek
3 celery ribs roughly chopped
1 medium onion with skin roughly chopped
1 bay leaf fresh or dried
½ bunch fresh parsley
½ bunch fresh thyme
1 teaspoon dried black peppercorns

Instructions

Instant Pot method

In a 6 quart pressure cooker, add the water and all ingredients. Lock the pressure cooker lid on, close the vent, and set to the broth mode for 15 minutes. When done, hit cancel and allow a natural pressure release. After 20 minutes you can manually release any remaining pressure.
Strain and chill
Strain broth from spent vegetables through a sieve or mesh colander. Set up an ice bath in the sink with cold water and lots of ice. Place the broth back in the pot and chill the broth until at 70°F or below before refrigerating or freezing.

Stovetop Method

Add water and all ingredients to a large pot and bring to just under a boil. Turn heat down and simmer broth for 30-45 minutes. Follow directions above for straining and chilling.

Notes

Vegetable notes:

No need to peel carrots or tomatoes, and use the onion skins as well.
Do not add vegetables such as brussels sprouts, broccoli, kale, or cabbage as they can make the broth bitter.

To intensify the flavor of a light vegetable broth, place double what you need in a small pot and reduce by half.

Remember, if you taste the broth after cooling it may taste bland as it has no salt! To sip and taste, add a little salt, as you would for whatever dish you are using the broth in.

Nutrition