Instant Pot Mushroom Broth

Ingredients

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

Instructions

1. 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. 2

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

3. 3

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