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Instant Pot Miso Mushroom Broth

A fast and flavorful vegan mushroom-based broth that's perfect in soups, stews, and gravies. 

Course Soup
Cuisine American
Cook Time 1 hour
Total Time 1 hour 1 minute
Servings 8 cups

Ingredients

  • 1 medium yellow or white onion, cut in half, skin on
  • 5 cloves garlic, skin on
  • 1 stalk celery
  • 3 carrots (do not have to be peeled)
  • 5 black peppercorns
  • 2 dried bay leaves
  • 1.25 lb mushrooms (I used a mix of button and crimini)
  • 5 sprigs fresh thyme
  • 6-8 sprigs flat leaf parsley
  • 1 tbsp white miso paste
  • 8 cups water
  • salt (to taste)

Instructions

  1. Put all ingredients except salt in the Instant Pot. Close, seal, and on manual mode set to 25 minutes. It will take about 20 minutes to come up to pressure.

  2. When the timer goes off, allow the Instant Pot to do natural pressure release. 

  3. Strain the broth through a fine mesh strainer into jars or storage containers. Add salt to taste (I added 1 1/2 tsp sea salt to the entire batch). 


Recipe Notes

This recipe can be stored in the refrigerator for 3-4 days, or frozen for 3-6 months. If you'd prefer to add other flavors, you can try using different herbs and spices.