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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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Recipe Summary

prep:
5 mins
cook:
1 hr
additional:
50 mins
total:
1 hr 55 mins
Servings:
10
Yield:
10 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

22 calories; protein 1.4g; carbohydrates 4.5g; fat 0.1g; sodium 251.2mg. Full Nutrition
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