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Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

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Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free   Jump to Recipe  

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree   

One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling!

Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

More Instant Pot Recipes

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

Tips to make delicious Vegan Bourguignon

  • You want to use less liquid when pressure cooking for a roasting effect on the mushrooms. Much more concentrated flavor. You can add more broth later while simmering after pressure cooking
  • It is ok if some of the liquid from the mushrooms comes into the steamer.
  • Change up the fresh herbs for variation
  • This recipe is easily doubled, with or without the pip, with or without potato. Just add 2 more mins of cooking time.
  • For additional protein, add some white beans to the potato and mash. or serve the dish with a side of beans, or add some cooked beans or lentils to the cooked mushrooms and simmer for a few mins. 

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree
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4.98 from 109 votes

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Gluten-free, Vegan Gluten-free
Keyword: Instant Pot Mushroom Bourguignon, vegan Bourguignon
Servings: 3
Calories: 235kcal
Author: Vegan Richa

Ingredients

Mushroom Bourguignon:

  • 2 tsp oil
  • 1/2 (0.5 ) medium onion chopped
  • 4 cloves of garlic finely chopped
  • 10 oz (8 oz) sliced mushrooms mixed or white or cremini
  • 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
  • 3/4 cup (75 g) chopped carrots
  • 1 cup (101 g) chopped celery
  • 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
  • 2 tsp tomato paste
  • 1/2 cup (125 ml) water or broth
  • 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
  • 1 cup (30 g) of spinach or greens

Potato Mash:

  • 1 large potato cubed small
  • 1 cup (100 g) cauliflower florets (heaping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp non dairy milk
  • 1/4 tsp (0.25 tsp) each salt garlic powder
  • black pepper to taste

Instructions

  • Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
  • Add the wine and mix well for a few seconds to cook out the alcohol.
  • Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
  • Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. 
  • Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
  • Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
  • Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
  • Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk  and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency. 
  • Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Video

Notes

Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add 1/2 cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy. 
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
See tips section above recipe for doubling.
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Amount Per Serving
Calories 235 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 0.1g1%
Sodium 486mg21%
Potassium 1022mg29%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 6g7%
Protein 7g14%
Vitamin A 6495IU130%
Vitamin C 35.4mg43%
Calcium 74mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

 



⭐️⭐️⭐️⭐️ 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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  3. 5 stars
    Thanks for a great recipe. Looked and tasted delicious! Cooked it for myself and I’m so glad that I get to have yummy leftovers for a couple of days. I’ll be making it again soon when my hubby gets back in town.

    Reply

  4. 5 stars
    I made this exactly as written for the stovetop version. It was amazing! So easy, flavorful, and comforting! Thanks for the great recipe 🙂

    Reply

  5. 5 stars
    Followed the stove top version and loved it!!And non vegetarian/skeptical husband went back for seconds . Will make again!!

    Reply

  6. 4 stars
    made for my family tonight and 5/5 ate it all up! I thought it was on the bland side, but i made it in my instant pot and am thinking that sautéing the onions and mushrooms on the stovetop would yield more flavor. I’ll probably add more olive oil next time around, too, for some extra healthy fat. Overall a great vegan comfort food meal!

    Reply

    • the instant pot caramelizes onions and mushrooms under pressure if there is just enough liquid. if you doubled, tripled th recipe or there was more liquid, then the caramelization prob was affected. you can saute them in the pot a bit longer before adding other ingredients

      Reply

  7. 5 stars
    Delicious. Doubled the potato/cauliflower mash and that felt like a better amount for the vegetable portion this makes .. but maybe we just really like mash =)

    Reply

  8. 4 stars
    My husband liked it but really didn’t like the thyme…is there another spice you could recommended that I can substitute the thyme with? Thanks!

    Reply

  9. 5 stars
    Absolutely delicious Richa!

    Your recipes are always so easy to read and follow. Thank you for another fantastic recipe!

    I ended up leaving out the thyme and adding bay leaves and some rosemary while sticking to potato mash with cashew sauce mixed in 🙂

    Reply

  10. 5 stars
    This was soooooo delicious!! I will be making it again in the near future. It was so satisfying, comfort food. Excellent.

    Reply

  11. 5 stars
    I almost never write reviews but this recipe is amongst the best I’ve tried since going vegan nearly three years ago. Whole family of meat eaters also loved it and it’s now been shared widely with family and friends!

    Reply

  12. Absolutely delicious and easy to make!! I made the stove top version and used red wine -hubby and kids loved it!!! Thank you!!

    Reply

  14. Hello!

    Thank you for this lovely recipe.

    What do you do if you don’t have a steamer basket in your Instapot?

    Thank you

    Reply

  15. 4 stars
    For three people this recipe definitely needs to be doubled. It’s delicious! We ate it all. Wished we had leftovers. Red wine was used instead of brandy. We were wondering if using brandy would have made it more flavorful?

    Reply

    • Brandy would impart a different flavour than red wine but whatever you have on hand is just fine. – maybe something to try next time.

      Reply

  18. 5 stars
    Loved this! I don’t have a pressure cooker so I baked it in my trusty Corning ware casserole dish in the oven on 220C and after adding the thickener I reduced the temperature to 180C. Delicious and I’ll definitely make this again 🙏🏻💖

    Reply

  19. Do you have a substitute suggestion if you don’t like mushrooms? The rest of the dish looks really good.

    Reply

  23. 5 stars
    Loved this. Used my pressure cooker and it’s steamer. Great to cook the mushrooms and the mash together. Plan to have the bourguignon with polenta. Plan to have it regularly!

    Reply

  24. 5 stars
    Delicious! I had to add some extra red wine and garlic powder for taste at the end but it was scrumptious 🙂

    Reply

  27. 5 stars
    My family loves this meal!!! It was a quick fix…. I didnt have potatoes so I used polenta. I will be make this apart of my meatless menu!!

    Reply

  28. 5 stars
    Thank you for the recipe! It had a beautiful and pleasing taste! I would definitely make it account, especially because it was so healthy considering it had SO many vegetables (like celery, carrot, spinach). My taste buds lived it AND it nourished my body <3

    Reply

  30. 5 stars
    This was so tasty! So hearty and comforting- perfect for a cold winter’s night. We had this portion between 2 and it was perfect portion size for dinner! Thanks again richa

    Reply

  32. Delicious! Even my meat eating, mushroom hating husband loved it. Opted for the wine and addition of bay leaf. Would make this again.

    Reply

  33. 5 stars
    Absolutely delicious meal, will be a regular in our house. I have an instant pot but I decided to make it in two pots today😋

    Thank you for sharing. 🙏

    Reply

    • sure thing! if it has a sautee feature use that and it will take longer than the Instant Pot with the pressure cook feature

      Reply

  37. 5 stars
    Made this for dinner tonight and it was so very satisfying! I left out the oil and salt and it was still amazing!

    Reply

  39. 5 stars
    Love this recipe! I’ve made it as is for holiday meals and everyone loves it. Also made it into a vegan shepherds pie for dinner last night by adding a can of lentils and putting the potato mash on top and baking for 20 minutes. It was filling and delicious 😋

    Reply

  40. 5 stars
    I made a triple batch for Thanksgiving (I had to drop off meals for a few people and wanted extras) so I cooked the mushrooms stovetop, but every thing else in IP then added to the mushooms to finish – it was delicious and a HUGE hit with all! Thank you so much for the great and easy to follow recipe!

    Reply

  41. 5 stars
    Excellent flavor. Rich and beefy (w/o meat)! Increased the recipe for leftovers which I served on Fusilli pasta.

    Reply

  44. 5 stars
    I doubled the recipe so we could have leftovers. I thought the recipe was flavorful and rich. I am new to using the instant pot, so this was my first try at making a meal in it. Easy ! and I will definitely make this again! Served over the mashed potato/cauliflower. My husband said the mashed potatoes were good ( he didn’t know there was cauliflower in it ). I did add a little butter to them.

    Reply

  46. 5 stars
    Love, love, love this meal! I use stovetop method vice my Instant Pot and I leave out the spinach/greens. I like to serve with fresh haricots verts on the side.

    Reply
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