Instant Pot Mushroom Broth Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 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

Directions

Follow the steps below to prepare this delicious mushroom broth:

1. Combine the mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as an Instant Pot).
2. Pour in the water, ensuring all the ingredients are covered.
3. Close and lock the lid of the pressure cooker. Select high pressure according to the manufacturer's instructions and set the timer for 30 minutes.
4. Allow the pressure to build for about 30 minutes before starting the cooking process.
5. Once the cooking time is complete, release the pressure using the natural-release method according to the manufacturer's instructions. This should take around 30 minutes.
6. Unlock the lid and carefully remove it. Let the broth sit for an additional 20 minutes to cool slightly.
7. Pour the liquid through a strainer into a clean , discarding all the solids.

Nutrition Facts

Nutrition information is based on one serving. The recipe yields 10 servings in total.

Nutrition Facts	Amount per serving
Calories	22
Total Fat	0g
Sodium	251mg
Total Carbohydrate	5g
Dietary Fiber	1g
Total Sugars	2g
Protein	1g
Vitamin C	2mg
Calcium	18mg
Iron	0mg
Potassium	278mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.