This is a straightforward mushroom broth that is used to season rice, pasta, and soup. Although you may use any combination of mushrooms, I feel that the baby bellas produce the richest, most flavorful soup. Since I do not know the specifics of what you will use this for, I kept it simple and omitted the fresh herbs, which give a lot of taste. Store for up to 5 days in the refrigerator or for three months in the freezer.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 10 |
| Yield: | 10 cups |
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
Instructions
- 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.
- 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.