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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 added soy curls to this and it was delicious! Thank you for all your wonderful recipes.
I replaced paprika with kashimari powder (ran out of paprika) & added hemp seeds.
I ate the whole pot by myself 😅😅 ‘‘twas YUMMY. This is the first recipe I’ve made since finding your blog which I’m in love with! I’ll be making everything on your site thank you ❤️
ooooooo yummy. that’s great!
I had a bunch of mushrooms that needed to be used and found this recipe – it was perfect & very delicious!
Thank you!
Looking forward to making this!! Do you think swiss chard would be a fine substitute for the spinach?
Absolutely –
This was excellent. I added a tin of chickpeas with the mushrooms as suggested and used cashew cream made with 1/3 cup soaked cashews. I also only used half of a large hot jalapeno pepper and no cayenne, and it was perfect for my husband who doesn’t like anything too spicy. It only served 2 though with a small serving leftover for lunch tomorrow.
Excellent ! thank you, perfect leftovers too
Delicious recipe with complex depth of flavor! Just got an Instant Pot and your recipes are easy to follow with great substitutions. I didn’t have garam masala so I used sweet curry powder from Penzey’s Spices and added 1 can of organic chickpeas (rinsed and drained). I also used mustard powder. It came out fantastic! Thank you for the wonderful recipes!
exciting! thank you for the info
The recipe is amazing. I (a novice cook) had the pleasure of making it for my wife and I (am a Vegetarian) last evening and the final outcome was absolutely delicious. While I had heard and even read about ‘Cashew Cream’ this was the 1st time I made it. It made a delectable alternative to regular ‘cream’ and is certainly more nutritious and much healthier! The Instant Pot recipe made it so easy for me too. Thanks so very much, Richa.
hooray!! thank YOU!!
I’m going to make this tonight. I will attempt to do the PIP (pot in pot) method to also make rice in the same pot. at the same time. Thanks for the recipe!
Wow, this is an incredible recipe, thanks, Richa! All of your recipes I have tried have become favorites I cook again and again! This was so simple and absolutely delicious. Thank you!
thank you so much. so happy to hear
I absolutely loved this, and so did my husband. He complimented me repeatedly. So tasty and comforting, and so easy in the Instant Pot. I’m sure I’ll be making it again and again!
excellent! the Instant pot is fabulous