Instant Pot Mushroom Broth
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
Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
Found this recipe on https://www.allrecipes.com/recipe/279931/instant-pot-mushroom-broth/