Soothing Instant Pot Mushroom Broth
My family purchased an instant pot a couple of years ago. Next to my actual pressure cocker, it is the best way to make a stock or a broth. My mom enjoys using the instant pot as she is more comfortable than the pressure cocker. There are also benefits compare to the pressure cook you don’t need to monitor the temperature the instant pot comes preprogrammed you just need to press a button and you are ready to go. For this recipe, I use the Soup/Broth button.
It is almost to easy to make you roughly chop the mirepoix and put all the ingredients into the instant pot. Then you fill it with water to the PC MAX line. Put the lid on seal the vent and press the soup/broth button. Once the magical pot is done brewing let it sit for 10 mins then vent it. The final step is straining out the liquid then you have a flavourful broth ready to use or freeze for later.
I find that seasoning the broth with a rich and flavourful soy sauce complements the mushrooms and provides an additional depth of flavour. In this recipe, I use Infusion Soy Sauce Premium Classic soy sauce, as it is bold and dark. I have also used infused ones or a combination depending on what I was using the broth in for the final dish.
- 1 cup Dried Mushrooms
- 1-2 pieces Kombu
- 1 Onion Roughly Chopped
- 3 ribs Celery Roughly Chopped
- 3 Carrots Roughly Chopped
- 3-4 cloves Garlic
- 2-3 thumbs Ginger Sliced
- 2 tbsp Infusion Premium Soy Sauce *see notes
- 1 tsp Salt
- 2 Dried Thai Peper
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