Ingredients
- 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
Why This Recipe Is So Loved
This homemade stock is rich and full of deep umami flavor. It’s a great way to use up mushroom scraps and adds a natural earthiness to soups, stews, and sauces. Making it in the Instant Pot saves time and locks in all the nutrients.
Cooking Advice
- Use a mix of different mushrooms for a more complex flavor.
- Don’t forget to sauté the mushrooms briefly before pressure cooking to enhance their aroma.
- Strain the stock well to remove any small bits for a clear broth.
- Don’t forget to sauté the mushrooms briefly before pressure cooking to enhance their aroma.
- Strain the stock well to remove any small bits for a clear broth.
Directions
Ad the mushrooms, onion, carrot, celery, salt, bay leaf, and water to your Instant Pot or any similar pressure cooker. Close the lid and make sure it’s locked. Set the cooker to high pressure and let it cook for 30 minutes. It will take a little while for the pressure to build up first, so be patient. Once the cooking time is up, let the pressure release naturally—this usually takes about 30 minutes. When it’s safe to open, remove the lid and give the broth some time to cool for about 20 minutes. Finally, strain the liquid through a fine sieve, discarding the veggies and herbs, and you’re left with a rich, flavorful mushroom broth.
Serving Options
This flavorful broth works wonderfully as a base for risottos, noodle soups, or vegetable stews. You can also use it to cook grains like quinoa or barley to infuse them with extra taste.
Freezing Tips
Let the stock cool completely before storing. Keep it in airtight containers and refrigerate for up to 5 days or freeze for up to 3 months. Ice cube trays are great for freezing small portions to use as needed.
