Easy Instant Pot Mushroom Broth Recipe

Name: Easy Instant Pot Mushroom Broth Recipe
Total time: 1 hr 55 mins
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

This easy mushroom broth recipe, made effortlessly in an Instant Pot, is perfect for enhancing the flavor of soups, pastas, and rice dishes. While any mix of mushrooms will work, baby bellas create the most robust and savory broth. For a versatile broth, I've kept the herbs out, allowing you to customize the flavor to your dish. Store in the fridge for up to 5 days or freeze for up to 3 months.

Total time1 hr 55 mins
Prep time5 mins
Cook time1 hr
Yield10 cups, 10

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Servings

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

Instructions

In an Instant Pot, combine mushrooms, onion, carrot, celery, salt, and bay leaf. Add water. Secure the lid, and set to high pressure for 30 minutes, allowing 30 minutes for the pressure to build.
Let the pressure release naturally (about 30 minutes).
Carefully remove the lid. Allow the broth to cool for 20 minutes before straining out and discarding the solids.

Nutrition

Calories: 22 kcal
Fat Content: 0 g
Fiber Content: 1 g
Sugar Content: 2 g
Sodium Content: 251 mg
Protein Content: 1 g
Carbohydrate Content: 5 g
Unsaturated Fat Content: 0 g