Ditch the Sodium, Not the Flavor! Homemade Salt-Free Veggie Broth

Ditch the sodium, NOT the flavor! Learn how to make a delicious and healthy salt-free veggie broth right in your Instant Pot or other electric pressure cooker. This easy recipe is perfect for soups, stews, sauces, and more. Plus, it’s Vegan and gluten-free!

In this video, you’ll discover:

-Simple ingredients for maximum flavor

-Step-by-step Instant Pot instructions

Watch now and elevate your cooking with this versatile no-salt broth!

Salt-Free Veggie Broth (Instant Pot)

Yields: 8 cups

Prep time: 15 mins

Cook time: 20 mins (plus time to come to pressure and natural release)

Ingredients:

• •  8 cups water
  •  2 carrots, chopped
  •  2 celery stalks, chopped
  •  1 onion, quartered
  •  2 cloves garlic, smashed
  •  2 bay leaves
  •  1 teaspoon dried thyme
  •  1 teaspoon dried oregano
  •  ½ teaspoon ground black pepper

Instructions:

1. Add all ingredients to the pressure cooker.

2. Seal the lid

3. Cook on high pressure for 20 minutes.

4. Allow for a natural pressure release for at least 15 minutes, then carefully release any remaining pressure.

5. Strain the broth through a fine-mesh sieve.

6. Discard solids and use broth as needed. A few notes:

7. Natural Pressure Release: The natural pressure release is important for developing the flavor of the broth. The longer you let it naturally release, the more flavorful your broth will be.

8. Adjusting Water: Depending on your pressure cooker model, you might need to adjust the amount of water slightly. Ensure that the water level is below the maximum fill line.

Salt-Free Veggie Broth (Stovetop Version)

Yields: 8 cups

Prep time: 15 mins

Cook time: 45 mins

Ingredients:

• •  8 cups water
  •  2 carrots, chopped
  •  2 celery stalks, chopped
  •  1 onion, quartered
  •  2 cloves garlic, smashed
  •  2 bay leaves
  •  1 teaspoon dried thyme
  •  1 teaspoon dried oregano
  •  ½ teaspoon ground black pepper

Instructions:

1. Combine all ingredients in a large pot.

2. Bring to a boil, then reduce heat and simmer for 45 minutes.

3. Strain broth through a fine-mesh sieve.

4. Discard solids and use broth as needed.

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