This basic mushroom broth made in an Instant Pot is used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find that 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 it basic and left them out. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
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
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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.
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2
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
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3
Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutrition Facts
Per serving
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