Instant Pot® Mushroom Broth recipe

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Ingredients

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

Nutrition Info

21.5 calories
carbohydrate: 4.5 g
cholesterol: : -
fat: 0.1 g
fiber: 1.2 g
protein: 1.4 g
saturatedFat: : -
servingSize: -
sodium: 251.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

Recipe Yield

10 cups

Recipe Note

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.

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