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    Home » Comfort Food Recipes

    Instant Pot Garlic Mushrooms

    Published: Nov 3, 2022 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    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

    garlic mushrooms served alongside pasta in a white bowl

    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.

    a white bowl with garlic mushrooms and pasta with a golden fork on the side

    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

    a white bowl with vegan Instant Pot garlic mushrooms served alongside shell pasta

    More easy side dish recipes

    • Vegan Mushroom Sauce – No Oil Option
    • Vegan Gravy 1 Pot without mushrooms  GF SF Option
    • Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
    • Vegan Spinach Pinwheels with Cream Cheese SF
    • Chickpea Spinach Pie with Berbere Spice SF
    • Scalloped Potatoes
    • Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

    Print Recipe
    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:

     

    vegan butter being melted in an Instant Pot

    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

    chopped red onion and sliced garlic in an Instant Pot

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

    browned onion and garlic in an Instant Pot

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


    quartered mushrooms in an Instant Pot

     

    mushrooms and nutritional yeast in an Instant Pot

    sauteed mushooms in an Instant Pot

    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.

    garlic mushrooms sauteeing in an Instant Pot

    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.

    garlic mushrooms sprinkled with parsley in an Instant Pot

    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 and shell pasta in a white bowl with a golden fork on the side

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Laura

      November 25, 2022 at 8:44 pm

      I followed the recipe exactly. My 9 yr old son rated this meal a 9/10. I personally didn’t like it at all, but I like mushrooms to be caramelized if I’m going to eat them, which these were not. You had better love mushrooms to like this dish, but even then, it’s not mind blowing. I felt it was also missing an acid to balance out the flavors. I won’t make it again. I served this mixed with pasta and also used the cashew cream instead of cornstarch.

      Reply
      • Richa

        November 25, 2022 at 9:54 pm

        Did you use the instant pot? Maybe it didn’t come to pressure well. Mushrooms do caramelized under pressure. But sometimes the mushrooms can have too much moisture which might prevent that. I am sorry it didn’t work out as well for you. Glad that one of your loved it! You can add some acid if you like. Also with cashew cream you might need some more flavor in terms of herbs, salt etc as cashew cream can be quite a bland volume. With just the starch thickener it’s a stronger flavor

        Reply
    2. MaryEllen

      November 21, 2022 at 11:01 am

      5 stars
      Delicious recipe and so easy. I had picked up sliced mushrooms for something else and then changed my mind at the last minute. I was happy to find this recipe because I had all the other ingredients on hand. Enjoyed it with a kale salad, corn and mashed potatoes (me) / rice (hubby). Great meal! Thank you, Richa!

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:04 pm

        Wonderful!

        Reply
    3. Ree

      November 15, 2022 at 12:00 pm

      5 stars
      Love this recipe!

      Reply
      • Vegan Richa Support

        November 16, 2022 at 9:53 am

        Thank you!

        Reply
    4. Jacquie

      November 08, 2022 at 4:53 am

      5 stars
      This was so good, incredibly easy, and made the house smell divine. Thank you!

      Reply
      • Vegan Richa Support

        November 09, 2022 at 11:30 pm

        Wonderful!

        Reply
    5. Jwiltz

      November 05, 2022 at 4:36 am

      5 stars
      This was absolutely delicious! We had it with pasta, sweet corn and asparagus. My DH would have finished the whole pan if I let him!

      Reply
      • Richa

        November 05, 2022 at 7:56 pm

        Yay

        Reply
    6. Joan

      November 05, 2022 at 2:56 am

      5 stars
      I loved this dish! So much flavor. I served it with mashed potatoes and grilled asparagus.

      Reply
      • Richa

        November 05, 2022 at 7:56 pm

        Awesome

        Reply
      • Mandy

        November 08, 2022 at 10:45 am

        5 stars
        Just made this so good
        Served w side steamed kale and some chic pea pasta
        Thank you so much for great detailed delicious recipes !

        Reply
        • Vegan Richa Support

          November 09, 2022 at 11:33 pm

          Yum! Thank you.

          Reply
    7. JuneBug

      November 04, 2022 at 5:16 pm

      5 stars
      We loved this and will definitely make it again! Very flavorful and very easy. Thanks!

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:34 am

        Happy you enjoyed!

        Reply
    8. Cindy

      November 04, 2022 at 2:42 pm

      5 stars
      I made this (adding a touch of oat milk). Served it over rye pasta. So good. And so quick and easy!

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:33 am

        Yum!

        Reply
    9. Maria

      November 03, 2022 at 4:59 pm

      5 stars
      Thank you

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:39 am

        You are so welcome!

        Reply
    10. Jess

      November 03, 2022 at 4:39 pm

      5 stars
      Made this tonight, served over pasta. Easy and really delicious! Will definitely make again. Thank you!!!

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:36 am

        Yum! Glad you enjoyed.

        Reply
    11. Lisa Y.

      November 03, 2022 at 4:05 pm

      5 stars
      This recipe is delish! Thank you so much for sharing your recipes and giving great details and instructions along the way to ensure success in the kitchen! You’re such a treasure.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:36 am

        Thank you for your kind comment!

        Reply
    12. Monique

      November 03, 2022 at 2:44 pm

      5 stars
      Made this today and it is for sure going on my weekly menu.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:36 am

        Wonderful!

        Reply
    13. Valerie

      November 03, 2022 at 9:46 am

      Hi High or low pressure for cooking?

      Reply
      • Richa

        November 03, 2022 at 9:53 am

        High

        Reply
    14. Jasson

      November 03, 2022 at 5:58 am

      5 stars
      Very nice recipe chef 👍👌👏. I made it for lunch today, delicious 😋. Thank you for your effort 🌹🌞😎

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:28 am

        My pleasure, and thank you!

        Reply

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