Step 1

Rinse mushrooms briefly under cool running water to rid of grit or sand. Place all ingredients in pressure cooking pot. Close and lock the lid. Select high pressure and 20 minutes cook time.

Step 3

When the beep sounds, turn the pressure cooker off and use a natural pressure release.

Step 5

Strain the stock through a fine mesh strainer and discard the solids. Use immediately, store in the refrigerator for 2-3 days, or freeze for up to 3 months.