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
This was great! So easy and so delicious!!! I’ve used mushroom broth for an even deeper flavour.
Great recipe!
★★★★★
Hi! Can I use Baby Bella Mushrooms?
Yes, totally. 🙂
I found a 2lb bag of chopped, mixed mushrooms, from a liquidation place that sometimes gets in restaurant produce. This was one of the first recipes to pop up when I googled mushrooms and instant pot. I’m so glad I decided to try it out! I followed everything as written, except I didn’t add in the flour. Idk if it’s just because I don’t cook much with alcohol, or just because I used actual sherry, and not cooking sherry, so the alcohol doesn’t have a chance to evaporate off in the closed environment of the IP as compared to the stove, but the alcohol was a little too strong tasting for me when it was done. So instead of leaving it on keep warm, I switched back over to saute, and let everything bubble away for 10 minutes, giving the alcohol a chance to boil out, as well as getting it thicker without having the flour. Perfect! This one is staying in my rotation for sure.
★★★★★
The recipe was very good. We have celiac so I needed to use gluten free pasta. The pasta comes in a 12oz box so I upped the stock to 3c, and instead of flour, I mixed a T of cornstarch with a bit of broth and added it at the end when I added the sour cream. My kids loved it, so did I.
★★★★
Delicious! 2nd feasting at home recipe this week and another winner!
Lovely flavors!
Used grainy horseradish as I was out of mustard and plain yogurt instead of sour cream. Very good and very satisfying!
Thanks Sylvia!
★★★★★
Great to hear Connie- thanks!
The meal was good but not great. It was very heavy. I used reduce fat sour cream and added some chicken on the side.
★★★
Not sure what happened here- the sauce is usually pretty light? Sorry about that- maybe just not for you. 🙂
Just made this and it was delicious. Didn’t have red onion or veggie stock so subbed for yellow onion and beef stock! Thank you!
★★★★★
I’m trying out meatless meals and I’m not a huge fan of mushrooms but gave this a try and I am blown away by the undertones after taking my first bite. Thank you for a delicious recipe.
I’m so happy you enjoyed this!!! thanks for commenting Andi!
Fantastic recipe. I added creamy mushroom soup powder instead of veg broth, teaspoon cut chillies and roasted red capsicum. Sprinkled some parsley and Parmesan during serving. Yummmmmmmy
My husband wanted beef stroganoff but I’m trying to not eat as much meat so I came to this blog and put beef stroganoff into the search area and this recipe for mushroom stroganoff popped up. So I made a deal with my husband that if I went to the grocery store to pick up the items we were missing he’d make the meal (it was raining like crazy). He agreed to the terms and made this dish. It was fantastic! Didn’t miss the beef at all. We added 3 varieties of mushrooms and a bit more than the recipe called for and we garnished it was fresh italian parsley. My husband said “this is a keeper and needs to be part of a regular rotation for our dinners.” We topped it off with some great bread. Yum!
★★★★★
Glad you both enjoyed this Candice!
This is amazing We did everything by the book but added a Italian Parslet as a garnish. This was so good
★★★★★
My Instant Pot arrives today and this will be the first meal cooked in it. Is there any difference using gluten-free pasta? It usually cooks faster than ‘regular’ pasta and is a disaster if overcooked.
Haven’t tried it with GF Pasta. If you do try it, please let us all know what you think!
Hello, I don’t like mushrooms do you have a suggestion for a substitute? I am vegan and your recipe has almost everything ( except mushrooms) I have been looking for to make and I can’t wait to try your recipe. Thank you
I am having a hard time coming up with something. What about stirring in chopped spinach at the end? Or kale in the beginning?.
So delish& so easy. The whole family loved. All gone!
★★★★★
This recipe was great, the only thing we changed was adding a can of mushroom soup for more cream and flavor! Will make again!
★★★★★
Made this today after finding it in the “Inlander” Nov 7 issue. Followed the recipe exactly, and was very happy with the results! This was my first time cooking pasta in my pressure cooker so I was a bit nervous. It turned out perfect and it is very hearty & delicious. Just wish I had thought to buy some good crusty bread to go with it.
★★★★★
Great to hear Linda!!! Glad you enjoyed it!
This recipe sounds amazing. My son loves mushrooms. Can I leave out sherry or wine ?
You can.