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