Easy
33 min
Instant Pot Mushroom Broth
unknown
soup
savory
medium
fast
Prep
12 min
Cook
21 min
Total
33 min
Ingredients (7)
2 (8 ounce) packages baby portobello mushrooms, sliced
g
1 large onion, halved
g
1 large carrot, halved
g
1 stalk celery, halved
g
1 teaspoon salt
g
1 bay leaf
g
10 cups water
g
Nutrition
kcal
fat
carbs
protein
Instructions
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.
2
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3
Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.