Instant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree. Jump to Recipe
I have a mushroom free Gravy already on the blog. It is 1 pot and 15 mins and super flavorful! Since hubbs loves mushrooms, I decided to make a mushroom one this season.
Mushrooms can take a long time to cook down and brown in a pan for the right flavor. They cook faster under pressure. If you use less liquid in the dish, then they also brown and pick on a caramelized flavor under pressure. That is what I do for this gravy.
No need to brown or stand near the kitchen, and hence no need for the oil. Just chop and dump everything in the instant pot. Pressure cook. Come back and simmer for a few mins to thicken and done. As with most the recipes, stove top instructions are added too! Try this super flavorful 1 Pot Mushroom gravy!
Served above with my No Oil Vegan Biscuits.
More Holiday Sides
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
- Potato Sweet Potato Latkes Fritters GF OPTION
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Cornbread Stuffing SF
- Butternut Apple Cranberry Salad with Harissa Pecans. GF SF
Instant Pot Vegan Mushroom Gravy - No Oil
Ingredients
- 10 oz mushrooms (cremini, white, portabella or a mix)
- 1/2 (1 ) small onion
- 3 cloves of garlic
- 1.5 tbsp (1.5 tbsp) vegan worchestershire sauce or use soy sauce or coconut aminos for soyfree
- 1 tsp prepared mustard or 1/2 tsp ground mustard
- 1 tsp onion powder
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) ground sage
- 2 tsp fresh rosemary (divided, 1 tsp if using dried)
- 1/2 tsp (0.5 tsp) salt
- 2.5 cups (587.5 ml) low sodium vegetable broth/stock (divided)
- 1/4 tsp (0.25 tsp) white pepper , less or more to preference
- 1 tbsp cornstarch or potato starch
- 1/2 cup (119 ml) cashew cream or non dairy cream (optional)
Instructions
- Finely chop the mushroom, onion and garlic, by knife or in a food processor. Add to the instant pot. (Alternatively, You can cook the onion and garlic in 1/4 cup broth or wine on saute, for a few mins for additional flavor and then add mushrooms).
- Add the spices, herbs, 1 tsp rosemary, salt, Worcestershire (or use 1 tablespoon soy sauce and 2 tablespoons red wine) and 1 cup broth. .(Additional flavors such as poultry seasoning, herbs can be added at this point. Use bouillon with water instead of broth.)
- Mix well to combine. The mixture will look dry but mushrooms leak a ton of moisture under pressure. See stove top instructions in notes.
- Close the lid. Pressure cook for 20 mins. Let the pressure release naturally. Open the lid.
- Start saute. Add more fresh rosemary, white pepper. Mix starch in 1.5 cups of broth and add in. Bring to a boil. Add 1/2 cup cashew cream for creamier (optional), or use a nutfree non dairy cream or 1 tbsp toasted flour(wheat or rice) mixed in 1/4 cup broth for additional thickening). Taste and adjust salt and flavor by adding more if needed. Add some soy sauce if needed. Simmer for another 1-2 mins.
- Serve over my fluffy mashed potatoes or biscuits. Refrigerate for upto 4 days. Freeze for upto a month.
Notes
Nutrition
Traci Styner says
November 21, 2018 at 7:00 pmI made this tonight—it was a huge hit. I tripled the recipe (but didn’t triple the broth at the end). I used tarragon instead of rosemary, and added some nutritional yeast. Oh, and I cooked the onion in wine instead of broth. Probably the best gravy I’ve ever made.
Richa says
November 21, 2018 at 9:16 pmthats awesome!!!
Suee33 says
November 23, 2018 at 1:19 pmSounds GREAT!!!
Iris says
November 22, 2018 at 4:01 pmYUMMMMM!! Thank you so much for sharing this recipe!
D says
January 3, 2019 at 12:36 amI was gifted an Instant Pot for Christmas and I had my fingers crossed that you would have a few recipes… but no. You have so many more than a few!! I am THRILLED. Thanks 🙂
Richa says
January 3, 2019 at 10:19 amyes there are lots!
Frannie says
January 6, 2019 at 6:05 amThis is an outstanding, flavorful andceasy to make gravy. We loved it! Last night we had Hilary’s Veggie patty’s and sweet potato and regular potato fries and smothered them with this gravy. SO delicious!!!
Richa says
January 6, 2019 at 6:44 pmyay!!
Amanda in the Raw says
September 30, 2019 at 6:22 pmI’m so excited to try this as I’ve been growing shiitake mushrooms and now have a lot! I was thinking of using an immersion blender to make it smooth and creamy at the end. And I’m curious as to why you recommend freezing for only up to 1 month? Can i freeze for longer? Have you ever tried pressure canning it? I’d like to have some on hand for Thanksgiving or other meals.
Richa says
September 30, 2019 at 11:54 pmI havent tried keeping it longer or pressure canning it. Yes blending will work well. It might last longer too. When reheating you can thicken it using some flour
Mariasanta says
November 21, 2019 at 4:06 pmThe best vegan gravy I have ever had!!
Richa says
November 22, 2019 at 11:29 amyay!