Instant Pot® Mushroom Broth

This is a basic mushroom broth used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find the baby bellas make the richest, most flavorful broth. Fresh herbs add a lot of flavor but since I do not know the specifics of what you will be using this for, I kept this basic and left them out. Store in the refrigerate up to 5 days or freeze up to 3 months.

• Preparation Time: 5 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 5 mins
• Calories: 22 Calories

Ingredients

• 1 teaspoon salt
• 1 bay leaf
• 10 cups water
• 1 large onion, halved
• 1 stalk celery, halved
• 2 (8 ounce) packages baby portobello mushrooms, sliced
• 1 large carrot, halved

Recipe Instructions

Step 1

Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.

Step 3

Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.