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10 Minute Instant Pot Mushroom Broth

Use this in your favorite mushroom risotto recipe, or in any brothy noodle dish. It's wonderful on its own with a big pinch of shichimi togarashi spice blend - to clear your sinuses!

Ingredients

  • 8 cups water
  • 15 g / 1/2 cup dried porcini mushrooms
  • 6 medium cloves of garlic, peeled and smashed
  • scant 1 teaspoon fine grain sea salt
  • 1/2 teaspoon freshly ground pepper, or to taste
  • a sprig or two of fresh thyme

Instructions

  1. Combine the water, dried mushrooms, and garlic in your Instant Pot. Close and SEAL. Pressure cook on high for 10 minutes. Carefully quick release, gently shake or tap the pressure cooker, and THEN carefully open away from you. Season with the salt pepper, and thyme. Wait a minute or two, stir, and taste. If it tastes flat to you, add more salt and pepper, until it tastes delicious. Freeze any broth you aren't going to use within a few days.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 8

Notes

Stovetop version: Bring 8 cups of water to a boil, with 15g / 1/2 cup dried porcini or dried Portobello mushrooms, and six medium cloves of peeled garlic, smashed. Simmer for 30 minutes or so, season with a scant 1 teaspoon of salt, and at least 1/2 teaspoon freshly ground black pepper. If it tastes flat to you, add more salt and pepper. Finish with lots of fresh thyme.

Mushroom Coconut Broth: Add 1/2 cup full-fat coconut milk to broth. I suspect a version with cashew nut milk would be wonderful as well.

Mushroom Turmeric Broth: omit the thyme, add 1/2 teaspoon turmeric, and a couple of teaspoons of extra virgin olive oil, ghee, or coconut oil.

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1