LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Instant Pot Mushroom Broth
~by Josie Smythe
Ingredients
  • 3oz dried mushrooms (assorted)
  • 1 med Onion, quartered
  • 1/2 cup Carrots, chopped
  • 1/2 cup Celery, chopped
  • 4 cloves garlic, unpeeled
  • 3-4 Bay Leaves
  • Black Peppercorns, about 10-12
  • Water
Steps
  1. Rinse Mushrooms & add to pot.
  2. Put other ingredients into a nylon straining bag & add to pot.
  3. Add water to cover it all (2/3 full).
  4. Cook on Manual/High Pressure 15 mins;
  5. 15 min Natural Pressure Release.
  6. Remove the straining bag & discard the contents.
  7. Strain the broth & let cool.
  8. *Save the mushrooms to use later!
  9. (You can add them to things like rice, beans, pasta, soup)
  10. Broth will keep in fridge for about 5 days,
  11. or in freezer for 6 months.
  12. To freeze I portion out into 1 cup servings into freezer bags.
  13. Store flat in freezer until frozen.
Notes