Instant Pot Mushroom Broth

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Instant Pot Mushroom Broth

Instant Pot Mushroom Broth

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.

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