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
Sylvia
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Instant Pot Mushroom Stroganoff
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- 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
- 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 or more broth)
- 2 cups veggie broth
- 1–2 tablespoons whole-grain mustard
- 1 tablespoon flour
- 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.
- Add sherry wine, 2 cups broth, mustard and flour and stir well, scraping up any browned bits (to prevent burn error)
- 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. 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.
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
This was yummy and easy. I added 3 cups of frozen spinach on top before cooking to make it made a complete meal.
This recipe was tasty, but we did get the ‘food burn’ error twice. I thought I had de-glazed the pot pretty well, and after waiting for the pressure cooker cycle once we added the noodles, we would get that error. We scraped up the bottom and tried again, and got the same message. Good news was that the two pressurizing cycles was enough to cook the noodles, so it still turned out okay. We will try again and REALLY make sure we got all the bits off the bottom.
★★★★
Oh shoot. Sorry about that. Did you use GF pasta by chance? Just curious.
This is seriously the best recipe ever! It has become a staple in our house ever since we found it. We are mushroom lovers and this dinner is so easy and delicious. We have fed it to friends and family and it has always been a hit! My mom makes this on the regular now too 🙂 Thank you for the FANTASTIC recipe!
★★★★★
Thanks! 🙌
excellent dinner, very easy for after work, and very delicious! Thank you.
★★★★★
Hi! I love your site – you really make me excited to cook and be healthy! Thank u! Would brown rice pasta work for this or should I just skip? We are gluten free but would love to try it … thanks
I haven’t tried brown rice in the Instant Pot, so not sure!
Could this be done in a crock pot?
I have not cooked pasta in a crook pot, so not sure??
Hi
Can I use buckwheat pasta?
Thanks kylie
★★★★★
Hi Kylie- I have not tried with buckwheat so not sure of cooking time? You may have to experiment.
I just received an Instant Pot as a gift and this was the first recipe I made. I used 2 tablespoons of Dijon mustard and left out the 3/4 teaspoon of salt but otherwise followed the recipe as written. It was excellent and so easy to make. Thank you!
★★★★★
So delicious and easy to make. I will definitely make again.
★★★★★
Delicious and easy! Thank you!
★★★★★
Just to be absolutely clear, we’re adding *uncooked* pasta, correct?
Yup! Uncooked. 🙂
Thanks! I’m going to try this this week. 🙂
This is the second recipe we’ve tried on this list and WOW….this dish is truly delicious. I’m not much of a stroganoff person (partially because I don’t eat meat), but this was exceptional. So easy to make, and my husband’s new favorite recipe! I want to cook this for my family when they visit for the holidays, am I able to just double the ingredients list? Would the cooking time change in any way? So happy I came across this page. THANK YOU for sharing! 🙂
★★★★★
Glad you enjoyed. When doubling, I think cooking time would stay the same.
So so very good! Have made this twice now, delicious medley of flavor!
Used whole wheat rotini as that is what I had. So delicious, I can’t wait for lunch, am eating for breakfast! Thank you Sylvia for another winner!
★★★★★
Beyond impressed with how good this dish is. Perfectly cooked noodles nestled in a sauce that could be the poster child for umami.
This is third recipe I’ve made of your InstantPot 25 bests, and I’ll be hard pressed not to make it a few times more before moving on to the next one. Each new recipe I’ve made only serves as more evidence that the list, as a whole, is a stellar entity. So happy to have stumbled upon it, and look forwards to further sampling its delights!!
★★★★★
Awwww, thanks Gregg. Glad you liked it!
Excellent flavor! Easy to make! The notes about the cook time based on type of pasta were very helpful. I had to add an extra minute to my cook time for penne and it was perfectly done. Thanks!
★★★★★
What is the green leafs on top?
I just garnished with a little flat-leaf parsley. Scallions or chives would be good here too. 😉
Is there a substitute for the whole grain mustard? I can’t find some at my grocery store. Would Dijon mustard work?
Dijon would work fine!
I live with carnivores and would love to try this with beef. Any suggestions as to when I should add that? P.S. Just got my instant pot couple days ago
That is a great question. I would brown the beef in the beginning before adding all the remaining ingredients. 🙂
I was skeptical that this would be as good as my old-fashioned stroganoff, but it was excellent! We didn’t miss the meat at all & the flavors were amazing.
I may cut back on the mushrooms a bit next time, as they seemed to overtake the noodles.
Thanks for a keeper!
★★★★★
Made this as written except I only had 8 oz of mushrooms and butter instead of olive oil, it turned out perfect! The noodles were still al dente and the flavor was phenomenal! We love mushrooms and anything with a lot of umami and this fit the bill. I will be putting this in my busy weeknight rotation, it’s delicious and fast.
★★★★★
Sounds perfect!
Looks delish! I’m a relative instant pot newbie, can you easily double this recipe safely?? Thank you!!
Yes, it should be fine. Double-check recipe mulil=plier calculations- they can be off.
This recipe was fast and delicious. One of the reasons I love it is because it is a well-thought out recipe that works perfectly. No burn errors, no soupy sauce, and I didn’t have to tweak the spices. In addition, this recipe doesn’t require multiple pots and pans, so clean up was a breeze. The flavor was great, especially with the added touch of soy sauce. I used chickpea rotini for a protein boost and stirred in some frozen peas at the end. The chickpea rotini was perfectly cooked after 4 minutes.
★★★★★
So glad you liked this Melissa!
Could you add chicken to this? if so how would you reccomend to add it?
You could pan sear it, and top the pasta with it? Or Make the Simple Baked Chicken on the blog. 🙂
Hi Silvia, thank you for the recipe. Would subbing the sour cream with heavy cream(18% fat) work or would thick greek yogurt be better?
Lena, I havent tried either. Sour cream is traditional and the consistency may not be right with yogurt or the heavy cream. I’d maybe try a blend of both!
We substituted 1/2 cup plain yogurt for the sour cream- my pickiest eater loved it!
★★★★★
Great to hear!
Loved this recipe – very simple and flavorful. A great weeknight dinner – thanks!
★★★★★
Delicious !! I’ve only been vegan for three months but this is one of my top three most tasty dishes. I am an Instant Pot maniac so this was right up my alley.
★★★★★
My husband says it is the best thing I ever made with mushrooms! I made it using the instant pot. Can I use a whole grain rotini with the same timing for the instant pot as you have in the recipe?
★★★★★
Delicious, quick and super easy!
★★★★★
Thanks so much, glad you enjoyed it!