Instant Pot Mushroom Broth
Description
This is a basic mushroom broth recipe cooked in the Instant Pot. Various mushrooms can be used, but baby bella mushrooms make the richest, most flavorful broth.
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
Directions
1
Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the 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.