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Why This Recipe Stands Out
This broth is a quick way to add deep, earthy flavor to your meals without any hassle. Using the Instant Pot® makes it fast and convenient, perfect for busy days when you want something homemade but easy.
Expert Cooking Tips
- Use a mix of fresh and dried mushrooms for a richer taste.
- Don’t skip sautéing the mushrooms first; it brings out more flavor.
- Add a splash of soy sauce or tamari for extra umami if you like.
- Don’t skip sautéing the mushrooms first; it brings out more flavor.
- Add a splash of soy sauce or tamari for extra umami if you like.
Directions
Tos the mushrooms, onion, carrot, celery, salt, and bay leaf into your Instant Pot or any similar pressure cooker. Pour in the water, then close the lid and make sure it’s locked. Set the cooker to high pressure and let it cook for about 30 minutes. It will take some time for the pressure to build up before the timer starts, so be patient. When the cooking is done, let the pressure release naturally—it usually takes around half an hour. Once it’s safe to open, remove the lid and give the broth some time to cool down for about 20 minutes. Finally, strain the liquid into a bowl or pot, discarding the veggies and herbs. Your mushroom broth is ready to use or store!
Best Pairings For This Dish
Enjoy this broth as a base for soups, stews, or risottos. It’s also great as a warm drink on its own or used to cook grains like quinoa or rice to infuse them with flavor.
Storage Advice
Let the broth cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 5 days or can be frozen for up to 3 months in portion-sized bags or containers.
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