Instant Pot Wild Mushroom Broth Recipe
Step aside bone broth, you’ve got some healthy competition! One of the most affordable and delicious ways to get all the health benefits of mushrooms is in my homemade Instant Pot Wild Mushroom Broth Recipe! The Umami Flavors of this broth will be love at first taste!
Important Foraging Safety Notice
Foraging mistakes can cause serious illness or death. This post shares educational information and personal experience. It does not identify your finds or confirm they are safe to eat.
You are responsible for what you harvest, prepare, eat, and serve. Have all wild foods identified and confirmed edible by a qualified local expert before consuming them. Never eat anything you cannot reliably identify.
Read the full Foraging Safety & Disclaimer before using this post.
Perhaps you’ve seen influencers talking about and advertisements for a whole host of new foods and supplements infused with wild medicinal mushrooms to take advantage of their health benefits. Click HERE to learn the Health Benefits of Mushrooms
Specifically Mushroom Coffees are gaining popularity, but let me be honest with you, while they very healthy they aren’t delicious.
I’ve tried so many different mushroom containing products, but would rather us all get the health benefits of mushrooms in a traditional, real food way. Not through some marketing slogan and pretty packaging.
And they are so expensive. Oy Vey!
As avid foragers, we keep our pantry filled with a wide variety of dried wild mushrooms to use in both broth and in a wide variety of recipes. (pictured below: Morel, Maitake, Chanterelle, Chicken of the Woods, Black Trumpet and lions mane)
But you don’t have to forage your own!
Dried wild mushrooms are readily available and very affordable. You can use any combination of wild mushrooms for broth, while there will be slight differences in flavors depending upon the variety(s) used, generally speaking all individual mushrooms and combinations work.
Speaking of affordable, $10 in dried wild mushrooms will yield you nearly a gallon of Wild Mushroom Broth!
Additionally, using a mushroom broth or mushroom stock is a wonderful savory flavor broth to use to keep recipes vegan or suitable for vegetarians, too!
How to Make Broth from Dried Mushrooms
To make broth from dried mushrooms, simply add all your ingredients to your pressure cooker or instant pot…
Add the measured water, but do not try to fit this gallon-size batch into a 6-quart cooker all at once. Split all the ingredients and water into smaller batches. Follow your model’s manual and its lower limit for dried or expanding foods; for this dried-mushroom broth, keep the combined ingredients and liquid at or below the half-full mark. Instant Pot’s fill guidance explains why that extra space matters.
Then pressure cook on high pressure for 30 minutes. That is the pressure-cooking time, not the total time: allow extra time for the cooker to reach pressure and release naturally.
With soups and broths, I let the cooker release pressure naturally. Keep hands and face clear of steam, follow your model’s instructions and never force the lid open. Do not quick-release a foamy or overfilled cooker.
Drain your Wild Mushroom Broth through a fine-mesh sieve to remove the solids. It’s delicious sipped as-is from a mug but can also be used in any recipe calling for broth or stock.
For a double whammy of health benefits, feel free to add high quality bones to your wild mushroom broth too. You can also feel free to add extra vegetables and fresh herbs to your Wild Mushroom Broth. Carrots, stalk celery, ginger, parsley, etc make great additions!
Can you make Mushroom Broth from Fresh Mushrooms?
Yes! You can also make this Mushroom Broth Recipe from fresh mushrooms; wild mushrooms, cultivated mushrooms or a combo of both! I suggest keeping a bag in your freezer to keep stems, trimmings, pieces, peels and leftover scraps from prepparing meals to add to your broth as well.
White button mushrooms, porcini mushrooms, cremini mushrooms, etc are all delicous!
How to make Mushroom Broth without an INstant Pot
While this recipe is espically written to be FAST by using the pressure cooking function of an instant pot, you can also make Mushroom Broth on the stove top or in a slow cooker / crock pot just like my chicken broth recipe. Simply adding all your ingrediets to eather vessel, bring to a simmer and let the magic happen for a few hours!
Here are a few related healthy mushroom soup recipes you might enjoy:
- Creamy Morel Mushroom Barley Soup
- Morel Mushroom and Ramp Chowder
- {Pressure Cooker} Creamy Shiitake Mushroom Soup
- {Pressure Cooker} Wild Mushroom Broth
- Chanterelle Mushroom Chowder with Crab & Corn
- Shiitake, Kale & White Bean Soup
- Keto Hungarian Mushroom Soup
Cooling and Storing Your Mushroom Broth
Divide the finished broth into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 90°F. Keep the refrigerator at 40°F or below. Use refrigerated broth within 3–4 days, or freeze portions for later. Reheat leftovers to 165°F. The USDA’s leftover guidance explains safe cooling and storage.
This is a cooking recipe, not a tested canning process. Do not use an Instant Pot or another electric multicooker to can this broth. The National Center for Home Food Preservation advises against canning wild mushrooms. Freeze this wild-mushroom broth instead. For your dried ingredients, see my winter storage guide, and browse the foraging hub for more mushroom recipes.
Yours in Health,
Instant Pot Wild Mushroom Broth Recipe
Equipment
Ingredients
- 2 ounces dried wild mushrooms
- 1 medium onion
- 4 cloves garlic
- 1 gallon water (filtered)
- 2 medium bay leaves
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
Instructions
- Split all ingredients and water into enough smaller batches to stay at or below your cooker’s half-full mark for dried or expanding foods. Follow the model’s manual; do not put the entire gallon-size batch into a 6-quart cooker at once.
- Cook on high pressure for 30 minutes. Allow pressure to release naturally according to the cooker’s manual. Never force the lid open.
- Strain broth. Can be enjoyed as a broth to drink or used in recipes.
- Divide broth into shallow containers. Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below and use within 3–4 days, or freeze. Reheat leftovers to 165°F.
Video
Notes
