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 stove top.
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 stove top! Truth be told, I’ve never really been a huge stroganoff fan, so I was a little skeptical about this one.
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 stove top- see the recipe notes!
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. In a way, it’s like you’ve stopped by my house and we’re just sitting here chatting about life and drinking tea. It’s become this gentle, calming, peaceful place. Thank you for this.
To make this vegan, simply sub vegan sour cream.
Keep in mind, you want the vegan cream to have a bit of tang, so if you go the cashew cream route, you will probably need to a tiny splash of lemon juice or vinegar to give this the traditional “stroganoff” tangy flavor.
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is vegan adaptable.
PrintInstant Pot Mushroom Stroganoff
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable!
- 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
Ingredients
- 3 tablespoon olive oil
- ½ a red onion, diced
- 3 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, shiitake, button)
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup cooking sherry (or sub white wine)
- 2 cups veggie broth
- 2 tablespoons mustard (whole grain or dijon)
- 1 tablespoon flour
- 8 ounces pasta (rotini, penne) about a scant 3 cups
Stir in after cooking:
- ½ to ¾ cup sour cream ( or sub vegan sour cream)
Instructions
- Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
- Add sherry wine, broth, mustard and flour and stir well. Add the pasta, 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. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread.
- 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.
You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistancy, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water incase you want to loosen up the sauce a bit.
Keywords: mushroom stroganoff recipe, mushroom stroganoff, instant pot mushroom stroganoff, instant pot pasta, instant pot pasta recipes, pasta in an instant pot
Lauren says
October 25, 2018 at 10:51 amI’ve tried quite a few of your recipes and loved them, but never thought to leave a comment before. This stroganoff is incredible – I made mine on the stove top, added some kale, and subbed the red onion for a leek that was in need of eating. So delicious, thank you!
★★★★★
Jenny Kendrick says
October 29, 2018 at 2:38 pmI love this dish. It’s delicious and it’s easy. Great leftovers as well.
★★★★★
Sylvia Fountaine says
October 30, 2018 at 5:37 amI’m a fan of this one too! Gad you enjoyed. Did you make the vegan version or vegetarian?
Anonymous says
November 12, 2018 at 3:20 pmCurious – can you sub Greek yogurt for sour cream?
Sylvia Fountaine says
November 12, 2018 at 5:57 pmI tried it with yogurt, and didn’t love it, but I think it is personal preference. 😉
Miranda says
December 4, 2018 at 9:16 amDelicious! Quick, easy and oh so tasty
★★★★★
Harriett Z says
December 18, 2018 at 6:03 pmFantastic flavor. My only change was to heat up 1/2-3/4 cup broth and added to thin up sauce. Also I think next time (and for sure there will be a next time) I may add 1 tsp thyme. Thank you for sharing this. I’m excited to try your other recipes.
★★★★★
Harriett Z says
December 31, 2018 at 6:15 pmThis time it tasted too salty for me. I will reduce salt to 1/4 tsp.
Sylvia Fountaine says
January 1, 2019 at 3:12 pmSorry about that….I tend to like salt.
Theresa says
January 3, 2019 at 9:21 amEasy to make on stove top. I made it with cremini mushrooms, next time I will try it with a medley of different mushrooms. Definitely add the soy sauce! Made it very tasty! Very saucy, next time I will thicken a bit with cornstarch.
★★★★★
Sylvia Fountaine says
January 3, 2019 at 10:07 amThanks Teresa, glad you enjoyed!
Kelsie says
January 6, 2019 at 10:03 pmDoes anyone have any recommendations for what I could I sub for the mustard? Thanks!
Sylvia Fountaine says
January 8, 2019 at 4:10 pmTry it without, maybe a tiny splash of lemon or vinegar to taste?
Stephanie says
February 4, 2019 at 9:15 amThis was delicious! Thanks for the wonderful recipe! I am curious if I could add some sirloin steak to make into Beef & Mushroom stroganoff with added protein? I’ve seen similar recipes that call for 1 1/2 lbs but that seems like quite a bit compared to the ingredients on this recipe.
★★★★★
Sylvia Fountaine says
February 4, 2019 at 2:42 pmOf course, and perhaps brown the meat first though and maybe only 8-12 ounces for this quantity of pasta?
Lisa says
February 16, 2019 at 11:18 pmI added 1 inch cubed chicken breasts after step one. and then added the sourcream after all the steps. It turned out really good! but next time will use chicken thighs for juicier finish 🙂
★★★★★
Sandra says
March 20, 2019 at 8:51 pmGreat recipe! My family loved it. I doubled the ingredients and made a double batch but otherwise followed the steps as listed. Thank you for posting it.
★★★★★
Cindy says
April 9, 2019 at 3:41 pmGreat recipe. Made this tonight. It was super delicious and flavorful. A couple of changes: I used Better Than Bullion Beef flavor, only had Spicy Brown Mustard and I added dried Tarragon, Parsley and Sage (to my taste) and only added 1/2 cup of Sour Cream. Mine came out much thicker though, not as runny as in the photo. Will definitely be making this on a regular basis.
★★★★★
Sylvia Fountaine says
April 9, 2019 at 7:16 pmSounds so good! Thanks and glad you liked!
Diane smith says
April 9, 2019 at 5:19 pmThis is absolutely delicious! Thank you.
★★★★★
Sylvia Fountaine says
April 9, 2019 at 7:13 pmThanks glad you liked!
Anonymous says
April 18, 2019 at 4:59 pmPerfect recipe! I subbed in some beer instead of wine and it was perfect.
★★★★★
Nicole says
April 20, 2019 at 7:58 amHi. We had this last night and it was so delicious. We want to make it again and add chicken. I wasn’t sure if we need to change the cook time for the chicken. This will literally be our second time using our instant pot so definitely in the beginner phase.
★★★★★
Sylvia Fountaine says
April 20, 2019 at 10:09 pmChicken will need longer to cook in the instant pot, which may make the pasta overcooked and mushy? You could add cooked chicken in at the end? Or igf you do try adding chicken, please let us know how it turns out and what you did… thanks!!!
Nicole Gamel says
April 22, 2019 at 7:05 amThank you 🙂
Anonymous says
May 10, 2019 at 5:21 pmIf I want to make this with chickpea or lentil pasta, do you recommend making the sauce and pasta separately so the pasta doesn’t get mushy? Thanks!
Sylvia Fountaine says
May 11, 2019 at 5:34 pmThat is a great question. I have never tried been pasta in an instant pot. But I’m sooooo curious to see how it would turn out! If you do try it will you let us know?
Christina says
May 24, 2019 at 8:25 pmMade this with red lentil pasta and two kinds of mushrooms – turned out delicious! Thanks for posting
★★★★★
Sylvia Fountaine says
May 25, 2019 at 6:59 amThanks for sharing Christina! Good to know you can use bean pasta in this recipe!!Very helpful!