Quick & Easy Instant Pot Mushroom Broth Recipe Guide

Making mushroom broth in an Instant Pot is a quick and efficient way to create a rich, flavorful base for soups, risottos, or sauces. This method harnesses the appliance’s pressure cooking capabilities to extract deep umami flavors from mushrooms, aromatics, and herbs in a fraction of the time traditional stovetop methods require. By combining a variety of mushrooms, such as shiitake, cremini, or porcini, with ingredients like onions, garlic, and thyme, you can achieve a savory, earthy broth that’s both versatile and satisfying. The Instant Pot’s sealed environment ensures that flavors are intensified, resulting in a broth that’s as nutritious as it is delicious. Whether you’re a seasoned cook or a beginner, this technique simplifies the process, making it accessible for anyone looking to elevate their culinary creations with a homemade mushroom broth.

Explore related products

Better Broths & Healing Tonics: 75 Bone Broth and Vegetarian Broth-Based Recipes for Everyone

$14.99

Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them [A Cookbook]

$11.11 $18

Nourishing Broth: An Old-Fashioned Remedy for the Modern World

$10.32 $24.99

Brodo: A Bone Broth Cookbook

$20 $20

Broth: Nature's cure-all for health and nutrition, with delicious recipes for broths, soups, stews and risottos

$15.33 $22.99

Dr. Kellyann's Bone Broth Diet: Lose Up to 15 Pounds, 4 Inches-and Your Wrinkles!-in Just 21 Days, Revised and Updated

$15.5 $18.99

Gather Ingredients: Mushrooms, onion, garlic, herbs, water, salt, pepper, oil

To begin crafting your mushroom broth in an Instant Pot, the first step is to gather all the necessary ingredients. Start with the star of the show: mushrooms. You can use a variety of mushrooms such as shiitake, cremini, or button mushrooms, depending on your preference. Aim for about 8 ounces to 1 pound of mushrooms to ensure a rich, flavorful broth. Clean the mushrooms thoroughly by gently wiping them with a damp cloth or brushing off any dirt, as washing them can make them soggy.

Next, onions and garlic are essential for adding depth and aroma to your broth. Peel and roughly chop one medium-sized onion and 3-4 cloves of garlic. The onion will provide a sweet, savory base, while the garlic will infuse the broth with its distinctive pungent flavor. If you’re a garlic lover, feel free to add an extra clove or two for a more pronounced taste.

Herbs play a crucial role in enhancing the broth’s complexity. Fresh thyme, rosemary, or parsley work wonderfully. If using fresh herbs, tie them together with kitchen twine for easy removal later. Alternatively, dried herbs can be used in smaller quantities—about 1 teaspoon each of thyme and rosemary should suffice. These herbs will impart earthy and aromatic notes to your broth.

Water is the liquid base of your broth, so use filtered water for the best results. You’ll need about 6-8 cups, depending on how concentrated you want the broth to be. Salt and pepper are essential for seasoning. Start with 1 teaspoon of salt and ½ teaspoon of black pepper, adjusting to taste later. Remember, you can always add more, but you can’t take it out if you overdo it.

Finally, oil is needed to sauté the aromatics. Use a neutral oil like avocado or vegetable oil, or opt for olive oil if you prefer its flavor. You’ll only need about 1-2 tablespoons to coat the bottom of the Instant Pot. Once all these ingredients are gathered and prepped, you’re ready to move on to the next step in creating your delicious mushroom broth.

Sauté Aromatics: Sauté onion, garlic, and mushrooms in the Instant Pot

To begin the process of making mushroom broth in the Instant Pot, the first crucial step is to sauté aromatics, specifically onion, garlic, and mushrooms. This step is essential for developing the deep, savory flavors that will form the base of your broth. Start by pressing the "Sauté" button on your Instant Pot and allowing it to heat up. Once the display reads "Hot," add a tablespoon of olive oil or butter to the inner pot. The oil will help prevent sticking and promote even browning, which enhances the overall flavor profile.

Next, add finely chopped onions to the pot, stirring occasionally to ensure they cook evenly. The onions should become translucent and slightly softened after about 3-4 minutes. This gentle sautéing process draws out their natural sweetness, which balances the earthy tones of the mushrooms. Once the onions are ready, add minced garlic to the pot. Garlic burns easily, so it’s important to keep a close eye on it and stir frequently. Sauté the garlic for about 1-2 minutes until it becomes fragrant but not browned, as burnt garlic can impart a bitter taste to the broth.

Now it’s time to add the mushrooms. Choose a variety like cremini, shiitake, or a mix of wild mushrooms for richer flavor. Slice the mushrooms evenly and add them to the pot. Stir them well to coat in the oil and combine with the onions and garlic. Sauté the mushrooms for 5-7 minutes, until they release their moisture and begin to brown. This step is critical, as browning the mushrooms caramelizes their natural sugars and intensifies their umami flavor, which is the cornerstone of a robust mushroom broth.

As the mushrooms cook, use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot. These bits are packed with flavor and should be incorporated back into the mixture. If the pot seems too dry at any point, add a splash of water or white wine to prevent sticking and help deglaze the fond. Once the mushrooms are nicely browned and the kitchen is filled with their aromatic scent, you’ve successfully sautéed your aromatics, setting the stage for a flavorful broth.

Finally, take a moment to appreciate the transformation of simple ingredients into a complex flavor base. The sautéed onions, garlic, and mushrooms now form the foundation of your mushroom broth. This step, though seemingly straightforward, is where the magic begins. With the aromatics ready, you can proceed to the next steps of adding liquid, seasonings, and pressure cooking to complete your Instant Pot mushroom broth.

Add Liquids: Pour water, herbs, and seasonings into the pot

When it comes to making mushroom broth in an Instant Pot, the "Add Liquids" step is crucial for infusing your broth with depth and flavor. Begin by pouring 6 to 8 cups of water into the Instant Pot liner. The amount of water can vary depending on how concentrated you want your broth, but this range typically yields a well-balanced result. Cold or room temperature water works best, as it allows the flavors to meld gradually under pressure. Avoid using hot water, as it can affect the cooking time and consistency of the broth.

Next, add your herbs to the pot. Fresh herbs like thyme, rosemary, and parsley are excellent choices, as they complement the earthy flavor of mushrooms. If using fresh herbs, tie them together with kitchen twine or place them in a mesh bag to make removal easier later. Dried herbs are also a convenient option; add about 1 teaspoon each of dried thyme and rosemary, adjusting to your taste preferences. Ensure the herbs are fully submerged in the water to release their aromatic oils during cooking.

Incorporate seasonings to enhance the broth’s flavor profile. Start with 2-3 cloves of garlic, smashed or minced, for a subtle pungency. Add 1-2 bay leaves for a warm, herbal undertone. For a touch of umami, include 1 tablespoon of soy sauce or tamari (optional but recommended). If you prefer a slightly sweet broth, add a small piece of kombu (dried seaweed) or a pinch of sugar. Salt is optional at this stage, as you can adjust it later after tasting the finished broth.

Stir the mixture gently to ensure the herbs and seasonings are evenly distributed in the water. This step helps prevent ingredients from clumping together and ensures every part of the broth absorbs the flavors. If you’re using dried mushrooms, which are often added earlier in the process, make sure they are fully submerged to rehydrate properly. The liquid level should cover all the ingredients, so add a bit more water if needed.

Finally, give the mixture a quick check to ensure nothing is sticking to the bottom of the pot, as this could trigger a "burn" notice on the Instant Pot. Once everything is in place, secure the lid, set the valve to sealing, and proceed to the pressure cooking stage. This "Add Liquids" step sets the foundation for a rich, flavorful mushroom broth that will elevate soups, risottos, or any dish requiring a savory base.

Explore related products

Dr. Kellyann's Bone Broth Cookbook: 125 Recipes to Help You Lose Pounds, Inches, and Wrinkles

$13.23 $28.99

Dear Recipe] Korean Broth Coins, Large Format, Effortless Cooking, Rich Flavor Enhancer for Soup, Stew, Noodle Made with Natural Ingredients, MSG Free, Convenient, 0.10 oz x 55 Tablets (Veggie)

$16.99

The Essential Bone Broth Cookbook: Simple Recipes for Delicious Broths, Stocks and Bases

$12.95

Bone Deep Broth: Healing Recipes with Bone Broth

$18.16 $19.95

Nature's Recipe Grain Free Chicken Recipe in Savory Broth Wet Dog Food, 2.75 oz. Cup, 12 Count

$13.99

Bone Broth: 101 Essential Recipes & Age-Old Remedies to Heal Your Body

$11.99

Pressure Cook: Secure lid, cook on high pressure for 20-25 minutes

Once you’ve prepared your ingredients and sautéed the mushrooms, onions, and garlic in your Instant Pot, it’s time to move on to the pressure cooking stage. Pressure Cook: Secure lid, cook on high pressure for 20-25 minutes. Begin by ensuring the Instant Pot’s sealing ring is properly in place and the steam release valve is set to the "Sealing" position. This is crucial to build and maintain the necessary pressure for cooking. Place the lid on the Instant Pot and lock it into position. The display will indicate when the lid is securely closed. Select the "Pressure Cook" or "Manual" setting (depending on your model) and adjust the time to 20-25 minutes. The exact time can vary depending on how intense you want the mushroom flavor to be—longer cooking extracts more umami richness.

As the Instant Pot heats up, it will take a few minutes to reach high pressure. You’ll know it’s pressurizing when the display shows "On" or "Preheating," and steam begins to release from the lid slightly. Once the pot reaches high pressure, the cooking time will begin to count down. During this stage, the mushrooms, vegetables, and herbs will simmer intensely under pressure, infusing the water with deep, savory flavors. The high pressure ensures that the tough fibers in the mushrooms break down, releasing their natural glutamates and creating a rich, full-bodied broth.

While the Instant Pot is pressure cooking, avoid opening the lid or tampering with the settings. The sealed environment is essential for the process to work efficiently. If you’re new to using an Instant Pot, don’t be alarmed by the sounds it makes—hissing or bubbling noises are normal as the pressure builds and releases slightly. The 20-25 minute cook time is a hands-off period, allowing you to prepare other ingredients or simply relax while the broth develops its flavor.

Once the cooking time is complete, the Instant Pot will beep and switch to a "Keep Warm" mode. At this point, do not rush to open the lid. Allow the pressure to release naturally for at least 10 minutes. This gradual release helps prevent splattering and ensures the broth continues to extract flavor from the ingredients. After 10 minutes, carefully move the steam release valve to "Venting" to release any remaining pressure. You’ll hear steam escaping, and the float valve will drop, indicating it’s safe to open the lid.

With the pressure fully released, carefully remove the lid, tilting it away from you to avoid any residual steam. The broth will be hot and richly aromatic, with a deep, earthy color. The mushrooms and vegetables will be tender and softened, having released their essence into the liquid. This pressure-cooked broth is now ready to be strained and used as a base for soups, risottos, or any dish that calls for a flavorful mushroom broth. The Instant Pot’s high-pressure cooking method ensures a quick yet intensely flavorful result, making it an ideal technique for homemade mushroom broth.

Strain & Serve: Strain broth, discard solids, and serve hot or store

Once your mushroom broth has finished cooking in the Instant Pot, the next crucial step is to strain and serve it. This process ensures that you’re left with a clear, flavorful liquid free of solids. Begin by carefully releasing any remaining pressure from the Instant Pot according to the manufacturer’s instructions. Once the pressure is fully released, remove the lid, tilting it away from you to avoid any steam. Inside, you’ll find a rich broth filled with mushroom pieces, herbs, and other aromatics used during cooking. Place a fine-mesh strainer over a large bowl or pot, ensuring it’s stable and secure. Slowly pour the contents of the Instant Pot into the strainer, allowing the broth to flow through while capturing the solids. This step is essential for achieving a smooth, refined broth.

After straining, take a moment to inspect the solids caught in the strainer. While they’ve imparted their flavor to the broth, they’ve served their purpose and can now be discarded. Composting the mushroom scraps and herbs is an eco-friendly way to dispose of them if possible. Once the broth is fully strained, give it a quick taste test. If desired, you can season it further with salt, pepper, or a splash of soy sauce to enhance the umami flavor. The broth should be deeply savory, earthy, and aromatic, reflecting the richness of the mushrooms and other ingredients used. At this point, the broth is ready to be served or stored, depending on your immediate needs.

If you’re serving the mushroom broth hot, ladle it into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of toasted sesame seeds for added texture and flavor. It can be enjoyed on its own as a comforting and nourishing drink or used as a base for soups, risottos, or sauces. The versatility of mushroom broth makes it a valuable addition to any kitchen. For a heartier dish, consider adding cooked grains, tofu, or vegetables directly to the bowl before serving. The hot broth will warm you from the inside out, making it perfect for chilly days or as a soothing evening beverage.

If you’re not serving the broth immediately, storing it properly is key to preserving its flavor and freshness. Allow the strained broth to cool to room temperature before transferring it to airtight containers. Glass jars or BPA-free plastic containers work well for this purpose. Once cooled, refrigerate the broth for up to 5 days or freeze it for longer storage. Freezing the broth in ice cube trays is a convenient way to portion it out for future use—simply pop out a cube or two whenever you need a quick flavor boost for sauces, grains, or soups. Label the containers with the date to keep track of freshness.

Whether you choose to serve the mushroom broth hot or store it for later, the strain-and-serve step is the final touch that transforms your Instant Pot creation into a polished, ready-to-use liquid. By discarding the solids and focusing on the clear, flavorful broth, you’re left with a versatile ingredient that elevates any dish it’s added to. Enjoy the rich, earthy flavors of your homemade mushroom broth, knowing that the effort put into straining and serving has paid off in both taste and presentation.

Frequently asked questions