Savory Immune-Boosting Mushroom Herbal Broth - Instant Pot Version
Prep time
Cook time
Total time
Serves: 12-14
  • 1 bulb of garlic, sliced in half
  • ½ a medium red onion with skin
  • 8 ounces shiitake mushrooms
  • 2 tablespoons olive oil
  • 3 celery ribs, coarsely chopped
  • 4 slices dried reishi mushrooms
  • 2 teaspoons dried/sliced astragalus root
  • 1 sprig of fresh thyme
  • 3-4 sage leaves
  • 2-inch pieces of peeled/sliced ginger
  • 1-inch piece of peeled/sliced fresh turmeric
  • 2 teaspoons gotu kola
  • 3 ½ quarts filtered water
  • 1 teaspoon peppercorns
  • Sea salt to taste (optional)
How To Make
  1. Preheat oven to 400ºF and line a medium sheet pan with parchment paper. Place garlic, onion and shiitake mushrooms on pan and drizzle with olive oil. Toss gently to coat. Roast for 10 minutes. Stir with a spatula and roast 10 minutes longer.
  2. Transfer roasted vegetables and herbs to an Instant Pot. Add remaining ingredients except sea salt and cover with water. Lock lid in place. Cook on high pressure 30 minutes. Naturally release pressure before opening vent valve and releasing remaining pressure.
  3. Stir in sea salt if using. Cool broth for 30 minutes. Strain into a large bowl. Ladle broth into jars and cool to room temperature. Store in refrigerator up to 5 days or freeze for up to 3 months.
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