Name: Instant Pot Garlic Mushrooms
Prep time: 15 min
Cook time: 16 min
Total time: 41 min
Ingredients: 1 tablespoon vegan butter; 6 cloves garlic, (thinly sliced); 1/2 cup chopped onion; 1/2 teaspoon salt, (divided); 16 oz quartered mushrooms, (white, cremini or baby portobella); 1 tablespoon balsamic vinegar (or 2 tablespoons red wine ); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano or rosemary or basil (or you can add half of each if you want it more herbed flavor ); 1 tablespoon nutritional yeast or use 1 teaspoon yellow miso; 1/4 teaspoon black pepper; 1/4 cup or more water or broth (as needed); 1 tbsp cornstarch (or tapioca starch ); 2 tbsp water

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Lets make the best Garlic Mushrooms in your Instant Pot! They are the perfect quick and easy side to serve alongside all your favorite vegan roasts or pasta or mashed potatoes. Stove top option in notes. Glutenfree Nutfree Soyfree

For a quick and easy side that packs some serious flavor, make these garlic mushrooms! They have such a satisfying meaty, juicy texture, are incredibly flavorful, and go so well with any vegan main.
I like to cook mushroom in the instant pot as they get that delicious Townes mushroom flavor without having to stand around sautéeing for 20-30 mins. Mushrooms cooked under pressure with less liquid have amazing flavor and texture.

You can serve them as a side for vegan nut roast for the holidays, or any weekday with pasta, over mashed potatoes, over grilled cauliflower or vegetables. Really any way you like.

You can make them creamy by adding in 1/4 cup of non-dairy cream, such as cashew cream or blended silken tofu instead of the cornstarch slurry.

Which kind of mushrooms to use:

I recommend you use white button mushrooms, cremini mushrooms or baby bella.

why you’ll love these instant pot garlic mushrooms

they are super easy
they are Gluten-free Nutfree and Soyfree
They are a perfect side
They are super flavorful

More easy side dish recipes

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5 from 16 votes

Instant Pot Garlic Mushrooms

These garlic mushrooms are incredibly flavorful. You can serve these with pasta, over mashed potatoes, over grilled cauliflower or vegetables, or any way you like. Glutenfree Nutfree Soyfree, Stovetop option

Prep Time15 mins

Cook Time16 mins

Inactive time10 mins

Total Time41 mins

Course: Side

Cuisine: American

Keyword: garlic mushrooms

Servings: 4

Calories: 85kcal

Author: Vegan Richa

Ingredients

1 tablespoon vegan butter
6 cloves garlic, thinly sliced
1/2 cup chopped onion
1/2 teaspoon salt, divided
16 oz (453.59 g) quartered mushrooms, white, cremini or baby portobella
1 tablespoon balsamic vinegar or 2 tablespoons red wine
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano or rosemary or basil or you can add half of each if you want it more herbed flavor
1 tablespoon nutritional yeast or use 1 teaspoon yellow miso
1/4 teaspoon black pepper
1/4 cup (60 ml) or more water or broth as needed

To thicken:

1 tbsp cornstarch or tapioca starch
2 tbsp water

Instructions

Start the instant pot on saute, Once the pot is hot add the butter, let it melt, then add the garlic and onion and a good pinch of salt and cook until the onion is translucent. 3-5 mins
If the onion is starting to turn too brown too quickly on some edges, add splashes of water to deglaze and continue cooking.
Then add in the balsamic vinegar, mix in and switch off the saute. Add the mushrooms, herbs, nutritional yeast, salt, black pepper.
Mix well. Add 1/4 cup water. If you are using a larger instant pot like an 8 qt, then add 1/3 cup water. Mix, Close the lid. Press Pressure cook. Set pressure cooking time to 16 minutes for high pressure. Then let the pressure release naturally for 5 minutes, then quick release. Open the lid.
Add the cornstarch slurry of 1 tablespoon corn starch mixed with 2 tablespoons of water and mix into the mushrooms. Start sauté mode and bring it to a boil to thicken. Carefully Taste and adjust Salt and flavor.
(You can also add 1/4-1/3 cup thick cashew cream or non dairy cream instead of the cornstarch slurry. Bring to a boil and Taste and adjust salt and flavor.)Then switch off the saute. Transfer the mushrooms to your serving dish.
Top it with some fresh herbs like fresh basil or parsley. Serve with pasta, over mashed potatoes , over vegan meatloaf or cauliflower steak.

Notes

stovetop: after the third step, sauté the mushroom over medium for 5-7 mins, deglazing as needed. Then add 1/3 to 1/2 cup water/cream and cover and cook for 15-30 mins(depending on size of mushroom, pan etc)
To make this extra delicious, deglaze the sauteed mushrooms with white wine instead of water.
Oilfree: Sauté in 2-3 tablespoons broth. Deglaze with more broth as needed and proceed
No onion garlic: add 1/4 teaspoon more oregano. If you have asafetida, add a pinch of that. For the onion, use peeled and sliced zucchini or sliced fennel. Add 1/2 teaspoon miso.
PIP(pot in pot) Mashed potatoes: cube the potatoes and add to a steamer basket right above the mushroom. Open the lid, remove the steamer. Mash the potatoes and add non dairy milk, herbs, salt as needed.

Nutrition

Nutrition Facts

Instant Pot Garlic Mushrooms

Amount Per Serving

Calories 85 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 481mg21%

Potassium 425mg12%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

Vitamin A 10IU0%

Vitamin C 5mg6%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

mushrooms: white, cremini or baby portobello. Baby Bella and cremini hold up especially well
vegan butter – use your favorite brand
garlic – I like my garlic thinly sliced for this recipe but you could also mince it a bit finer
chopped onion – white or red onions
I like to add a splash of balsamic vinegar for sweetness and acidity. It’s a great sub for wine
herbs: dried thyme, dried oregano or rosemary, or basil. You can play around with the amount according to your taste
for a boost of umami, we add some nutritional yeast but you can also use 1 teaspoon of yellow miso paste
to thicken we add a cornstarch slurry

Tips:

To make this extra delicious, you could deglaze the sauteed mushrooms with white wine instead of water.
For a hint of heat, add some crushed red pepper flakes or some cayenne pepper
To take these in an Indian direction, add some garam masala, some cinnamon, and coriander.

How to Make Instant Pot Garlic Mushrooms:

Start the instant pot on saute. Once the pot is hot add the butter, let it melt, then add the garlic and onion, and a good pinch of salt and cook until the onion is translucent. 3-5 mins

If the onion is starting to turn too brown too quickly on some edges, add a splash of water to deglaze and continue cooking.

Then add in the balsamic vinegar, mix in and switch off the saute. Add the mushrooms, the herbs, nutritional yeast, salt, and black pepper.

Mix well. Add 1/4 cup water. If you are using a larger instant pot like an 8 qt, then add 1/3 cup water. Close the lid. Press Pressure cook. Set the pressure cooking time to 16 minutes.

Let the pressure release naturally for 5 minutes, then quick release. Open the lid.

Add the cornstarch slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water and mix into the mushrooms. Start sauteing and bring it to a boil to thicken. You can also add 1/3-1/2 cup thick cashew cream or non dairy cream. Taste and adjust salt and flavor. Then switch off the saute. Transfer the mushrooms to your serving dish.

Top it with some fresh herbs like fresh basil or parsley.

Storage & Leftovers:

These mushrooms can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. Leftovers also make for an amazing wrap filling or pizza topping and I also like to add them to my favorite mushroom lasagna.

Instant Pot Garlic Mushrooms

Which kind of mushrooms to use:

why you’ll love these instant pot garlic mushrooms

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