Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy and hearty and full of delicious depth and flavor! This version is vegan-adaptable and can be made on a stovetop. Take a peek at Our 25 BEST Instant Pot Recipes from around the globe!
Be like a tree, let the dead leaves drop. ~Rumi
Here’s a deliciously addicting weeknight dinner that will go on our regular rotation – Instant Pot Mushroom Stroganoff! I love how simple and fast this is to make, while not compromising depth or flavor.
And the nice part is, this can also be made vegan or on the stovetop! Truth be told, I’ve never really been a huge stroganoff fan, so I was a little skeptical about this one… haha! 😉
It was such a surprise when I realized I couldn’t put my fork down! Neither could Brian.
We pretty much gobbled it up. I admit, the vegetarian version, using real sour cream, is better than the vegan version, but the vegan version is pretty good too. Serve it up with a large healthy green salad and give it a go this week and see what you think!
And yes of course you can make this recipe on the stovetop- see the recipe notes!
Instant Pot Mushroom Stroganoff | 30-second video!
Life is going in a nice gentle rhythm. Normally this time of year we are taking off to go travel after a summer packed with catering weddings. But since we’ve stopped catering, there hasn’t been this real urge to escape.
Plus it’s so beautiful here this time of year with all the falling leaves. I love the crackly sound the leaves make underfoot, a path of golden light. It feels good to soak up this season and be here fully.
I know most of you come here for the recipes, so I won’t babble on too much about my life. But I will say, that I’m feeling very grateful to have this space here with you. I feel honored that you come to the blog and visit me. I am constantly touched by your kind and warm emails and comments on the blog. It truly nurtures me.
In a way, it’s like you’ve stopped by my house and we’re just sitting here chatting about life and drinking a cozy cup of chai. It’s become this gentle, calming, peaceful place. A very unexpected thing.
So, thank you for this. Truly.
What is Stroganoff?
Stroganoff originates from Russia and is traditionally made with strips of beef in a creamy, tangy sour cream sauce. So it tastes deep, complex and earthy but also rich and tangy from the sour cream. Perfect for cooler fall and winter eves.
Today we are lightening this up and featuring mushrooms, keeping it meatless and vegetarian. While I really LOVE the sour cream in this, you can make this vegan.
Simply use vegan sour cream or use cashew cream, by watering down this creamy cashew cheese. Very Easy!
Keep in mind, you want the vegan cream to have a bit of tang, so if you go the cashew cream route, make sure to add the splash of vinegar to give this the traditional “stroganoff” tangy flavor.
More recipes you might like:
- 20 Cozy Vegetarian Dinner Recipes
- Our Best Instant Pot Recipes!
- Creamy Mushroom Soup
- Vegan Mushroom Pasta with Artichoke Sauce
- Chipotle Portobello Tacos
- Fast and Easy Weeknight Dinners!
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is vegan adaptable. I hope you love it as much as we do! Please let us know in the comments below.
xoxo
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Instant Pot Mushroom Stroganoff
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, pasta, instant pot recipe, vegetarian, vegan adaptable
- Method: instant pot
- Cuisine: Russian
- Diet: Vegetarian
Description
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable! See Stovetop version below!
Ingredients
- 3 tablespoon olive oil
- ½ a red onion, diced ( 1 cup)
- 3 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, shiitake, button)
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon flour
- ¼ cup cooking sherry (or sub white wine or more broth)
- 2 cups veggie broth
- 1–2 tablespoons whole-grain mustard
- 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)
Stir in after cooking:
- ½ to ¾ cup sour cream ( or sub vegan sour cream or Cashew Cheese-see notes)
Instructions
- Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
- Sprinkle with the flour, and give a stir coating the mushrooms. Add the sherry wine, 2 cups broth, and mustard and stir well, scraping up any browned bits (to prevent the burn error).
- Add the pasta, and stir.
- Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
- Manually release (placing a towel over the steam).
- Stir in the sour cream, and keep on warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.
- Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.
Notes
Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be 4 minutes in the pressure cooker.
Vegan Sour Cream: make the Cashew cheese, but a little thinner – add a couple more tablespoons of water than the recipe calls for. 🙂 The vinegar in the cashew cheese will add a nice tanginess to the pasta.
STOVETOP INSTRUCTIONS:
- Boil the pasta.
- Make the Sauce: Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until mushrooms release all of their liquid and this liquid cooks off, about 10 minutes. Add the wine, cook it off again. Stir in 1 heaping tablespoon flour, and cook 1 minute. Add the broth, salt, pepper and mustard (start with 1 tablespoon) scraping up any browned bits, and stir to incorporate well, letting it simmer and thicken.
- Stir in the pasta and sour cream. Taste, adjust salt and mustard adding more if you like.
Nutrition
- Serving Size: - with ¾ cup full fat sour cream
- Calories: 449
- Sugar: 5.8 g
- Sodium: 477.8 mg
- Fat: 19 g
- Saturated Fat: 5.6 g
- Carbohydrates: 56.4 g
- Fiber: 4.2 g
- Protein: 15.6 g
- Cholesterol: 15.1 mg
Keywords: mushroom stroganoff recipe, mushroom stroganoff, instant pot mushroom stroganoff, instant pot pasta, instant pot pasta recipes, best instant pot recipes, pasta in an instant pot
I will definitely be adding this to my dinner rotation! So easy, delicious, and my toddler kept asking for more.
★★★★★
Thanks so much Jamie- glad you liked it!
Outstanding soup – have made this many times without failure, and everyone loves it. Thanks for your stellar recipes!
Great to hear Jan!
I love your blog and most things I cook are now from here! Never made this before though — I really hate mustard — do you have any recommendations? should I just omit or try substituting?
I really don’t think you would taste it here-it will just add tang- but feel free to leave it out! Maybe add a few drops of AC vinegar?
Amazing flavors.I’ll double it next time! My first time coming with the pressure cooker. Will the recipe double ok in the pressure cooker?
★★★★★
Hi Kris! I think it should be fine with a 6-quart Instant Pot.
My wife loves this recipe. I started cooking vegetarian about 9 months ago and she will eat most anything I make but rarely does she comment on how good or bad it is. This meal, she wasn’t even finished before she said that I had to add it to the rotation! What a nice surprise. Thank you so much.
★★★★★
Wonderful Michael!
Do you think I can leave it in the instant pot on warm for a couple of hours after cooking it (instead of 5-10 minutes)?
Hi Michael- I think the pasta would get overcooked, unfortunately.
Hi Sylvia! Long time lover of your recipes!
If I wanted to add ground beef to this, would I just brown it with sauté function before the onions and add it back in before pressure cooking? Any time changes you think?
★★★★★
I think that should work great! No time changes… hoping you don’t get the burn error, scrape up all those brown bits!
This stroganoff is sublime…that’s how I describe it when others ask how it tastes (even though I’ve had to adapt it to be both gluten and dairy free). My husband, who is not gluten or dairy free, also loves this. Every time I’ve made this it’s been a winner. Thanks for sharing!
★★★★★
Great to hear Diane- what do you add instead of sour cream? Vegan sour cream, or something else?
I used 8 oz. of a commercial vegan sour cream. I’d like to make my own and give the stroganoff another whirl, but for now store bought is what I’ve used.
Thanks Diane- appreciate this!
Can I double the recipe? Or would the cooking times change?
I think it should work fine to double!
Thank you!
I made this with gluten free pasta and dairy free sour cream tonight and it is going into the favorites file!! Dang girl! Every recipe I cook from this site is amazing!!! Thank you for helping us eat healthy and delicious!!!!
★★★★★
Thanks Dina- glad you liked it!
Thanks for an amazing recipe! I used shallots instead of red onions and it turned out great!
★★★★★
Great to hear Amy!
Made this today…delish as usual! Husband really loved it!
Awesome Inanna!
I was so sceptical about this but wow, it was delicious.
My kids wolfed it down, I think I’ll need to double it next time!
I added Worchester sauce as another commenter recommend and it was perfect.
Thanks!
★★★★★
Great to hear!
This has become a staple in our household. I use the basic recipe and change up the mushrooms (currently using chanterelles) or add meatballs or kale. Yum!
★★★★★
Awesome Beth! Great to hear!
I was looking for quick and tasty healthy recipes to feed my 5 kids and husband. I gave this a try and we love it! I actually went ahead and doubled the recipe but instead of doubling the mushrooms, I did 16 oz of mushrooms and 2 shredded chicken breasts that I precooked in my instant pot. It came out very tasty! I used all the other ingredients listed aside from adding the chicken. My husband is a huge mushroom lover so he LOVED it! I will definitely being using this recipe again!
Happy you enjoyed this Molly!
I never comment on recipes, but this one is a winner. I had to make it three times in one week for my husband who says it’s his favourite meal I’ve ever made. So, thank you! We’re a dry household so we subbed the sherry for more broth and it still tasted great. Cheers!
Wow Courtney! Great to hear! Thanks!
What is whole-grain mustard? I’m unfamiliar with this term and cannot tell if it is mustard seed, ground mustard (seems most likely), or mustard in condiment form.
Hi Melanie! It is prepared mustard (the condiment) with whole mustard seeds in it. You can sub Dijon if you can’t find whole-grain.
Love this recipe! I lighten it up by using 1/2 the olive oil & nonfat Greek yogurt instead of sour cream. Also use chickpea noodles to up the protein. I notice when making it this way that using the cooking sherry makes all the difference in flavor!
★★★★★
Love it Amanda- great substituions!
This was a hit. My husband and I love anything to do with mushrooms and it had plenty of them. Thanks for the recipe:).
★★★★★
Thanks Teri! Glad you both enjoyed this!
Delish even with all the substitutions I made because those were the ingredients I had on hand: I used a yellow onion, spicy brown mustard, mirin, and chicken broth as substitutes…read comments and used the suggestion to add the flour/cornstarch at the end of the pressure cooking cycle to thicken up the sauce (did this step before adding the sour cream)…I also added a tablespoon of worcestershire sauce like a commentator recommended…so easy peasy and will add on rotation! I also used shredded rotisserie chicken for my carnivore husband.
★★★★★
Awesome Phoungthao! I’m so happy you liked this!