Instant Pot Mushroom Broth

Josie Smythe

~by Josie Smythe

3oz Assorted Dried Mushrooms (rinsed)

1 med Onion, quartered

½ cup Carrots, chopped

½ cup Celery, chopped

4 cloves garlic, unpeeled

3 to 4 Bay Leaves

Black Peppercorns, about 10 to 12

Water

Add all ingredients to the pot.

Add water to cover it all (⅔ full).

Cook on Manual/High Pressure 15 mins;

15 min Natural Pressure Release.

Strain the broth & let cool.

Broth will keep in fridge for about 5 days,

or in freezer for 6 months.

To freeze I portion out into 1 cup servings into freezer bags.

Store flat in freezer until frozen.

*Veggie amounts are approximate. I just used some veggie scraps I had saved in the freezer.

*I got my dried mushrooms in a huge container from Costco for a decent price, but it appears they don't sell them anymore. (checked on 4/10/2021, hoping it's temporary & they'll have them again soon). Any dry mushrooms will work, but definitely look for ones that aren't crazy expensive.

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