Learn how to make a fresh, flavorful low sodium vegetable broth at home for consistently better results. Instead of relying on boxed or canned broths that are often high in sodium and contain artificial flavors, you can make a wholesome, tasty alternative in about an hour. This recipe includes clear instructions for both Instant Pot and stovetop methods, and produces a versatile, nutrient-rich broth perfect for soups, stews, risottos, cooking grains, or simply sipping. Freeze portions for convenience and add salt to the finished dish for full seasoning control.
This low sodium vegetable broth is quick in an Instant Pot or pressure cooker and takes 30–45 minutes on the stovetop. Use it anywhere you would use broth: soups, stews, risotto, or to cook rice and quinoa. Make a large batch, cool it, and freeze in portions so you always have a flavorful, low-sodium base on hand. Skipping added salt during broth cooking gives you better control over the final seasoning of your dishes.
Why You’ll Love Low Sodium Vegetable Broth
- Simple to make and far more flavorful than most store-bought options.
- Works with either the stovetop or an Instant Pot/pressure cooker.
- Versatile: great for soups, rice, risotto, and sipping.
- No salt added, so you can season to taste in the finished dish.
Ingredients You’ll Need
- Water: Filtered water gives the cleanest result.
- Tomatoes: 2 large ripe red tomatoes for color and sweetness.
- Onion: 1 medium yellow or brown onion (use skins for color).
- Garlic: 1 head, halved (optional but adds depth).
- Mushrooms: ½ lb fresh white or brown mushrooms, quartered for umami.
- Carrots: 4 large carrots, scrubbed and roughly chopped.
- Leeks: Green tops from 2 leeks (or 1 whole leek); save white parts for cooking.
- Celery: 3 ribs, roughly chopped (skip the leaves if you prefer).
- Bay leaf: 1 leaf, fresh or dried for subtle depth.
- Herbs: ½ bunch fresh parsley and ½ bunch fresh thyme.
- Pepper: 1 teaspoon whole black peppercorns.
Chef’s tip: Read labels on store-bought broths — many include high fructose corn syrup, excess sodium, yeast extracts, hydrolyzed proteins, or flavor-enhancing additives. Making your own broth lets you avoid those extras and control quality.
Recipe Instructions
Choose your method: Instant Pot or stovetop. Both produce excellent broth in an hour or less.
Instant Pot Method
1. In a 6-quart pressure cooker or Instant Pot, add 3 quarts filtered water and all vegetables, herbs, and peppercorns.
2. Lock the lid, set the valve to sealing, select the broth or high pressure setting, and cook for 15 minutes.
3. When the cooking cycle ends, allow a natural pressure release for about 15–20 minutes to let flavors continue to infuse. If needed, carefully finish with a quick release, covering the vent with a towel to prevent splatter.
Stovetop Method
Add 3 quarts filtered water and all ingredients to a large pot. Bring to just under a boil, then reduce heat and simmer gently for 30–45 minutes. Do not simmer much longer to avoid bitterness.
After cooking, strain the broth through a fine mesh sieve or colander to remove solids. Cool the broth quickly by placing the container in an ice bath until it reaches 70°F (about 21°C) or lower, then refrigerate or freeze in portions.
Chef’s tip: Never add salt while making the broth. Add salt later to the finished dish so you can control the final seasoning.
How to Use Low Sodium Vegetable Broth
Use this broth anywhere you would substitute water or another stock:
- Replace water with broth when cooking rice or quinoa for added flavor and nutrition.
- Use it to make risotto—its gentle flavor complements the dish.
- Add to soups, stews, casseroles, and sauces wherever broth is called for.
Note: The broth may taste mild on its own because it contains no added salt. Add salt to taste when using it in a recipe or when sipping.
Storage
Store vegetable broth in the refrigerator for up to 5 days. Freeze for longer storage—3–6 months is typical. Label and date containers before freezing. Freeze in portion-sized containers or silicone molds, then transfer frozen cubes to a freezer-safe bag for easy use.
Recipe FAQs
Do not add salt during broth preparation; season the finished dish instead. This gives you precise control over sodium in your cooking.
No. Scrub carrots and tomatoes well but keep peels and onion skins; they contribute color, nutrients, and flavor. Avoid bitter leaves like celery leaves if desired.
Yes — save clean, fresh vegetable scraps in the refrigerator or freezer for broth. Avoid spoiled or overly soft scraps to maintain a clean flavor.
More Broth Recipes
Homemade broths freeze well and deliver superior taste and nutrition compared with many commercial products. If you enjoy this vegetable broth, try making other homemade stocks to keep on hand.
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Turkey Broth Recipe
-
Easy Instant Pot Chicken Broth
-
Chicken Bone Broth (Homemade)
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📖 Recipe
Low Sodium Vegetable Broth (Instant Pot or Stove Top)
Equipment
- Large pot or Instant Pot / electric pressure cooker
Ingredients
- 3 quarts filtered water
- 2 large fresh tomatoes, chopped
- 1 head garlic, halved
- ½ pound fresh mushrooms, rinsed and quartered
- 4 large carrots, scrubbed and roughly chopped
- Green tops from 2 leeks (or 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 whole black peppercorns
Instructions
Instant Pot method
- In a 6-quart Instant Pot add the water and all ingredients. Lock the lid, set to high pressure or broth mode for 15 minutes.
- Allow a natural pressure release for about 15–20 minutes, then carefully finish with a quick release if needed.
- Strain the broth through a fine sieve into a clean pot. Chill quickly in an ice bath until 70°F (21°C) or below before refrigerating or freezing.
Stovetop method
- Add water and all ingredients to a large pot. Bring to just under a boil, then reduce heat and simmer for 30–45 minutes.
- Strain the broth and cool rapidly in an ice bath before refrigerating or freezing.
Notes
- No need to peel carrots or tomatoes; keep onion skins for color and nutrients.
- Avoid strong brassica vegetables (brussels sprouts, broccoli, cabbage, kale) that can impart bitterness.
- To intensify flavor, simmer a smaller volume of broth until reduced by half.
- The finished broth is unsalted; add salt as needed when using it in recipes or when tasting.
Nutrition (per 1 cup)
- Calories: 38 kcal
- Carbohydrates: 8 g
- Protein: 2 g
- Fat: 0.3 g
- Sodium: 37 mg
- Potassium: 280 mg
- Fiber: 2 g
- Vitamin A: 4725 IU
- Vitamin C: 13 mg