Best 2 Instant Pot Mushroom Broth Recipes
Calling all mushroom and broth enthusiasts! Are you looking for a quick and flavorful way to satisfy your taste buds? Look no further than your trusted instant pot. Get ready to embark on a culinary journey, where we'll explore the realm of instant pot mushroom broth – a delectable and versatile recipe that can transform your ordinary meals into extraordinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® MUSHROOM BROTH
This is a basic mushroom broth used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find the baby bellas make the richest, most flavorful broth. Fresh herbs add a lot of flavor but since I do not know the specifics of what you will be using this for, I kept this basic and left them out. Store in the refrigerate up to 5 days or freeze up to 3 months.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.4 g, Sodium 251.2 mg, Sugar 1.9 g
INSTANT POT MUSHROOM AND POTATO PAPRIKASH
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories vegetables, main course
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
- Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
- Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
Tips:
- Use a variety of mushrooms for a more flavorful broth. Some good options include shiitake, cremini, and oyster mushrooms.
- Sauté the mushrooms in a little bit of oil before adding them to the Instant Pot. This will help to develop their flavor.
- Use a combination of water and vegetable broth for the liquid in the Instant Pot. This will give the broth a richer flavor.
- Add some aromatics to the broth, such as garlic, onion, and celery. These will help to enhance the flavor of the broth.
- Season the broth to taste with salt and pepper. You can also add other spices or herbs, such as thyme, rosemary, or bay leaves.
- Cook the broth on high pressure for 30 minutes. This will give the mushrooms time to release their flavor into the broth.
- Once the broth is cooked, strain it through a fine-mesh sieve to remove any solids.
- Use the broth in your favorite recipes, such as soups, stews, and gravies.
Conclusion:
Mushroom broth is a delicious and versatile ingredient that can be used in a variety of recipes. It is easy to make in the Instant Pot, and it is a great way to use up leftover mushrooms. With a few simple ingredients and a little bit of time, you can make a flavorful and healthy mushroom broth that you can enjoy all week long.
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