Ingredients
10
10 servings
- •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
Instructions
- Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
- Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutritional Facts
Per 10 servings
- Calories: 22
- Carbohydrate: 5g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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