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.