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 Pressure Cooker Wild Mushroom Broth!
Servings: 8 servings
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
When I make Mushroom Broth from our stash of wild foraged mushrooms, I use a mixture of Shiitakes, Morels, Chanterelles, Black Trumpet, Chicken of the Woods, Oyster and Maitake. I just add a few of each until I reach total 2 ounces on my scale.
Batch size and time: The water quantity is for the entire recipe, not a direction to overfill a cooker. Split the ingredients and water into smaller batches as needed. The 30-minute cook time excludes heating to pressure and natural release; multiple batches take longer.
Preservation note: This is not a tested canning recipe. Refrigerate or freeze the broth, and do not can wild-mushroom broth in an electric multicooker. See the NCHFP wild-mushroom caution and USDA leftover guidance.