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.
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
- 1/2 (0.5) 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 (0.5 tsp) paprika
- 1/4 tsp (0.25 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 (0.5 tsp) or more salt
- 1/2 cup (72.5 g) or more peas
- 1 cup (30 g) chopped spinach
- 1/4 tsp (0.25 tsp) or more sugar or maple syrup or other sweetener
- 1/4 cup (32.44 g) 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 (0.25 tsp) cayenne to preference
- cilantro for garnish
- 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.
This was another delicious, simple and flavorful recipe!!! I just added a bit more salt ;] thanks for sharing!
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 ❤️
Vegan Richa Support
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!
Looking forward to making this!! Do you think swiss chard would be a fine substitute for the spinach?
Vegan Richa Support
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.
Vegan Richa Support
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!
Vegan Richa Support
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.
Vegan Richa Support
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!
Vegan Richa Support
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!
Vegan Richa Support
excellent! the Instant pot is fabulous
Brilliant recipe! Is it ok to use crimini mushrooms instead of white mushrooms? The taste shouldn’t taste too much should it?
I’ve made this a few times and its really tasty.
I love the flavour
Its cooking now also
Vegan Richa Support
So glad you enjoyed this recipe!
This was great. Substituted cannef diced tomatoes for the fresh! Thanks!
Hi! Can I add uncooked chickpeas instead? If so, how much water should I add? Thanks so much!
1/2 cup uncooked chickpeas and add 1 cup water, pressure cook for 30 mins
I make this about once a week because it is so easy and so delicious. Do you know if it freezes well? (sorry if this has already been answered!)
yes freeze away!
Am very new to Instant Pot and this Mushroom Masala was the 3rd dish I tried in the IP.
And….really…. the dish turned out very yummy !!! My hubby who does not like mushrooms devoured all that I had packed for his lunch with some rotis !!
Thank you so much for this wonderful recipe.
Of course I will be trying more recipes from your website and will post my comments.
Richa, if I double this to freeze, should I add the cashew cream or add that after defrosting on reheat?
eiher will work but it will be creamier if you add after defrosting
what type of green chiles do you use in your recipes?
would Serrano change the flavor noticeably?
i use serrano, indian or thai greenchilies. Serrano will work perfectly
If I leave the cream out… will this keep for 2 days in the fridge.
it will keep for upto 3 days in the fridge made with or without the cream.
Thank you!! Will definitely try it…
This recipe just arrived on my inbox and I had to make it!
It’s delicious! Was missing a couple of the ingredient (pepper, maple S and only had a tiny ginger) but loved it!
It was so fast to make and so satisfying!
Served it on a bed of greens! Yum!
Delicious! every time….
Another winning recipe for my picky omni partner. This is so, so good. I doubled the recipe and only ended up using about half the cashew cream. I think i just had too much liquid making the purees, but it was still so rich. The house smells incredible.
yay!! you can cook it on saute for 2-3 mins to evaporate some of it. happens quickly once boiling.
Hey Richa, was thinking to try this with yogurt instead of cashew cream… how much yogurt to put in? I was thinking of using Kite Hill’s almond yogurt… think it would turn out okay?
yes.1/3 cup yogurt shouldbe good enough. Simmer for a few mins so the flavor melds well. I use yogurt in tikka masala sauce. the flavor here will be tikka masala-ish with the yogurt.
Absolutely delicious! I add black eyed peas to switch it up a bit from chickpeas and it turned out delicious! Thank you Richa!
If I double the recipe, should I change the cooking time or use more/less than double of any of the ingredients? Thanks!
Cook time remains the same. Use 6 mins. double everything except heat(cayenne, green chile). Use 1.5 times heat to begin with.
What are the differences between using cashews and pumpkin seeds? I have pumpkin seeds already, but could get cashews as well. Is there a big taste/texture difference?
yes pumpkin seeds are sweeter and less creamy
Hi Richa! I love your book on Indian cuisine. I use it a lot! Btw, I am French and live in France 🙂
Here most of the restaurants are Punjabi inspired cuisine. It’s quite boring, very rich and non vegan! So I love your “rich” recipes in your books, but my favourite Indian cuisine is South Indian. You said in the “Indian cuisine” section at the end of your book that South Indian cuisine is so large that it would deserve its own book…please write it!!!!! (I know you’re not from South India…but, still!!) :):) Thank you!
I have some south indian recipes in the book and on the blog. I think the problem is availability of ingredients which deters people from trying them out. The availability has been getting better, so more recipes will be on the blog!
Richa, thank you for making these instant pot recipes! This looks delicious! What brand/model small blender do you use to make your cashew cream? Thanks!*** :0)
I use Nutri bullet mostly and sometimes Ninja chopper blender in the videos. Nutribullet works great for as as it has a grinder blade as well which works to grind spices, nuts etc in small quantities as needed. For blending cashews, just blend with the water for a minute. Then let the mixture sit for 5 mins, then blend again for a minute. Repeat again if needed, depends on your cashews. 2 blends is generally enough for me with raw cashews. I dont even soak them
When adding chick peas do you add them before pressure cooking or after?
With the mushrooms before pressure cooking
Absolutely delicious. Loved it and will make again.
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://www.veganricha.com/2012/01/indian-pantry.html
If I were to add tofu, when would you suggest adding it in this recipe? Thanks!
Cassie Thuvan Tran
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
Lisette van Oosterhout
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.
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?