Instant Pot Miso Mushroom Broth is a fast and flavorful vegan mushroom-based broth that’s perfect in soups, stews, and gravies. This recipe is a little bit of a deviation from my usual meals. I pride myself on posting recipes that are mostly quick and easy, or maybe take longer to cook but provide a bunch of leftovers. This recipe is relatively quick and easy, but doesn’t make a meal. In fact, it’s a recipe for broth. Not any broth, though: miso mushroom broth. Yeah…I went there.
Necessity is truly the mother of invention. I gave up all meat and chicken for the next 6ish weeks for Lent. I’ve been looking (not that hard, but kind of hard) for a tasty canned or boxed vegetable broth, and I just haven’t found one. One broth I tried tasted like carrot juice (gross), and the others have just tasted like…well, nothing. I imagined that a nice mushroom-based broth would taste great–rich, full of umami–but had no luck finding one. What’s a girl to do? Make it herself!
Since *everyone* in the Facebook and Pinterest world is using their Instant Pot for *everything*, I figured that this was a great opportunity. I could literally put all the ingredients for a mushroom broth in the pot, and out would magically pop this delicious broth. And, guess what? I was right! I chose to use the usual aromatic veggies (carrots, celery, onion, garlic) and herbs (thyme, parsley). Miso brought out more of the umami flavor, or “savoriness”, but you could omit it if you don’t have it. The house smelled of fragrant herbs, garlic, and mushrooms, like I had been cooking all day, and frankly, it was amazing.
What does one do with a vegan miso mushroom broth? Here are some ideas:
- substitute it for chicken or beef broth in a soup or in pretty much anything, like in this Cream of Mushroom Soup recipe.
- make ramen, and use it as the broth
- make gravy (mmmm, dreaming of this right now)
It’s healthy, vegan, gluten-free, quick and easy, and low-sodium (or at least has an adjustable sodium level).
Comment below if you try it!
Instant Pot Miso Mushroom Broth
A fast and flavorful vegan mushroom-based broth that's perfect in soups, stews, and gravies.
- 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)
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.
When the timer goes off, allow the Instant Pot to do natural pressure release.
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).
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.
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