This post contains affiliate links. Please see our disclosure policy.
Instant Pot Mushroom Masala. Easy Mushrooms and peas in Creamy Sauce made in an Instant Pot. Add chickpeas for a hearty meal. Vegan Gluten-free Soyfree Recipe. Can be nutfree Jump to Recipe
The Stove top version of Mushroom mutter Masala has been loved a lot. It is super easy 1 pot 30 mins as well. But its summer, and no one wants all the heat from the stove in the house. So let make this Instant Pot (pressure cooker) version!
The recipe is pretty similar to the stove top version, super quick and versatile. Add some chickpeas or other beans, other veggies if you like and use other spice blends for flavor variations. I have been using baharat blend (recipe in everyday kitchen) in this lately and that flavor works insanely well with the sauce. Berbere would too. My obsession with baharat and berbere continues. If you havent already, make these blends, they are just mixes of spices, common spices for baharat and berbere might need an online order to get some fenugreek (its worth it!, I use fenugreek in many recipes including this one. It usually is used in many creamy Indian sauces for the traditional flavor).
Back to the recipe. The sauce is again a blender sauce because who’s got time to chop and mince onion, garlic and ginger. Finely Chop them and use if you prefer(the blended mixture can sometimes turn green on cooking because of old garlic. Its edible, just might add some of the color to the sauce).
Then use the same blender to blend the tomato into a puree. Add to the pot with spices and mushrooms and pressure cook. Then use the same blender to make cashew cream, if you dont already have cashew cream or other non dairy cream. Add to the pot after the pressure cooking for best creamy results.
Easy,
1 Pot,
Creamy,
tried, tested and loved!
More Quick and Delicious Instant Pot Recipes to try
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Sweet Potato Chard/Kale Curry – IP aloo Saag. GF
- More Instant Pot Recipes!
Just opened IP with Mushroom Masala. Add non dairy cream, peas and spinach, bring to a boil and serve.
Instant Pot Mushroom Masala
Ingredients
- 1/2 large onion, chopped
- 5 cloves garlic
- 1 inch ginger
- 1/2 to 1 green chile, , remove seeds to reduce heat if needed
- 1 tsp oil
- 2 large tomatoes
- 1/2 to 1 tsp garam masala, ( or use baharat or berbere)
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 tsp dried fenugreek leaves (kasuri methi), or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard
- 8 oz sliced white mushrooms
- 1/2 tsp or more salt
- 1/2 cup or more peas
- 1 cup chopped spinach
- 1/4 tsp or more sugar or maple syrup or other sweetener
- 1/4 cup raw cashews soaked for 15 mins if needed, , use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth
- 1/4 tsp cayenne to preference
- cilantro for garnish
Instructions
- Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.
- Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick)
- Meanwhile, blend tomatoes in the same blender until smooth and set aside.
- Add the spices and mix in. Add the pureed tomato and mix well to pick up and mix the sticking onion mixture so it doesnt burn while under pressure.
- Add the mushrooms and salt and mix well. (You can add other veggies or 1 cup cooked chickpeas/beans at this point). You dont need additional liquid as the mushrooms and veggies if using, will release moisture during cooking.
- Cancel saute. Close the lid and Pressure cook for 6 mins on high pressure. Once done, Release the pressure after 10 mins.
- Add the peas, spinach, cashew cream, cayenne if using, and sweetener if using. Put the pot on saute and bring the mixture to boil. Taste and adjust salt, spice, flavor. Cancel saute and serve garnished with lemon juice, cilantro. Stove top version here.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m interested in your instant pot. I used to have a pressure cooker in the past. This looks similar. Is it? What are the pros and cons of using the instant pot? Is this safer? Faster?
Instant pot is a multi cooker. I use it mainly as a pressure cooker. It is a bit safer than stove top versions and older models of pressure cookers. It also has scheduling and other tech options that allow you to plan better, dont need for you to stand there etc. People love the set it and forget it option.
Cons would be that the saute option does not allow you to control heat as well as stove top, so for any steps that require some sauteeing, you are better off doing it on the stove then transferrign to the pot. It is also a bit more cumbersome to wash compared to stove top cookers that you can just throw the entire pot in the dish washer.
Such a delicious recipe! I love that we can make it in the instant pot! The kasoori methi adds such a great taste! Thanks for another hit Indian recipe, Richa!
I love methi in creamy sauces. It makes them so complex flavored.
I would love to start cooking your recipes… Could you give me a list of spices I need to order online?
The indian pantry is listed here, these will be good to start with https://fettabbau-trim.today/2012/01/indian-pantry.html%3C/a%3E%3C/p%3E
If I were to add tofu, when would you suggest adding it in this recipe? Thanks!
I tried tofu masala at an Indian restaurant for dinner one evening and absolutely LOVED it. Now, I’m determined to replicate the recipe! This looks almost identical to the dish I had–I can’t imagine the mushrooms not tasting delicious in the curry. What would be the best substitute for the cashew cream?
If I am wanting to make this without the cashew cream and just with water how much would I need please? Thanks
When you open the lid after cooking. You can add a bit of water depending on the existing consistency of the sauce and your preference and bring to a boil and serve
Hi Richa, this summer one year ago, when I ate really tasty Indian Food in London, on my holiday, I promised my family and myself I would learn to cook Indian Food and boy I did. Thanks to you!!! I bought al these fancy spices and started making your recipes. They are so lovely and do-able! Today I made this mushroom masala, with cauliflower and green beans in stead of mushrooms and peas and I used my baharat spices (for the first time). It was so good! We all enjoyed it very much.
Thank you for sharing al these delicious recipes! Keep up the good work!!!
From Holland with love! Lisette
Thats awesome!! so glad the dishes are turning out well!
I tried the recipe – however the sauce turned out better. Sauteeing onions &tomates in steel pot makes it better.
Any suggestions?
So you mean bitter? Its not the pan. It may be old garlic or onion. Sometimes when old onion or garlic is blended for too long, it gets bitter and then
the flavor takes much longe to cook out. So it needs a longer roasting time. The bitter flavor can also be because of burning of the onion and garlic which can happen in steel pot.
Hi there. Can I use walnuts or almonds instead of cashews? I’m trying to eat items from my pantry rather than spending more money. Thanks, all the way from Melbourne, Australia
yes. soaked almonds or pumpkin seeds would be better than walnuts
This looks really wonderful — love that it’s made in the Instant Pot! I think I would toast the suggested chickpeas in my air fryer and sprinkle on top! Can’t wait to try this.
Amazing Richa!! I love all the substitutes you offer for ingredients and spices…. makes cooking so easy. I have enjoyed every single one of your recipes…I’m so looking forward to this one as mushrooms are my fave!!!! . thanks so much for sharing your wonderful recipes!
How much silken tofu should I use?
1/3 cup