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
Why This Recipe Is So Tasty
This broth is rich in flavor yet light and easy to make. It comes together quickly using simple ingredients and the Instant Pot®, making it perfect for busy days. It adds a deep, earthy taste to any dish without extra fat or calories.
Helpful Chef Tips
- Use a mix of mushrooms for a more complex flavor.
- Avoid overfilling the Instant Pot to ensure proper pressure cooking.
- Strain the broth through a fine mesh sieve for a clear, smooth result.
- Avoid overfilling the Instant Pot to ensure proper pressure cooking.
- Strain the broth through a fine mesh sieve for a clear, smooth result.
Directions
Ad the mushrooms, onion, carrot, celery, salt, bay leaf, and water into your Instant Pot or any similar pressure cooker. Secure the lid and set it to cook on high pressure for 30 minutes. It will take some time for the pressure to build up, so be patient. Once the cooking time is up, let the pressure release naturally—this usually takes around 30 minutes. When it’s safe to open, carefully remove the lid. Let the broth cool down for about 20 minutes, then strain it through a fine mesh sieve, discarding the vegetables and herbs. Your mushroom broth is ready to use!
Serving Inspiration
Enjoy this broth as a base for soups, risottos, or sauces. It also works well as a warm, comforting drink on its own. Adding fresh herbs or a splash of soy sauce can enhance its taste before serving.
Leftover Storage Guide
Let the broth cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw as needed.
