Mushroom Stroganoff
Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.

With their umami and hearty texture, mushrooms make a great substitution for meats in a Stroganoff. This one uses just a few ingredients cooked together in the Instant Pot. This recipe is easily doubled; just use 4¾ cups (1.1 L) of stock instead of all 5 cups. Cooking time remains the same.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 2tsp safflower or sunflower oilor 2 tbsp vegetable stock
  • 1/2cup medium-size red onionchopped (about 3/4[120 g])
  • 4 garlic clovesfinely chopped (about 2 teaspoons)
  • 10oz mushrooms (white or cremini or a combination)sliced (about 4 cups)
  • 1/4tsp salt
  • 1tbsp soy sauce
  • 1tbsp vegan Worcestershire sauce
  • 1tsp Dijon mustard
  • 1/2tsp dried thyme
  • 1/4cup white wine60 ml
  • 2 1/2cups mushroom or vegetable stock590 ml
  • 2 1/2cups dried pastasuch as fusilli, rotini, or ziti, 150 g
  • 1/4cup cashew buttercoconut cream, or vegan sour cream, or 1/4(60 g) silken tofu blended with nondairy milk, 60 g
  • 2tsp freshly squeezed lemon juice
  • freshly ground black pepper or red pepper flakes
  • vegan Parmesan cheese
  • chopped fresh flat-leaf parsley
  1. 1 Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and garlic and cook until the onion is translucent, about 2 minutes. Add the mushrooms and salt and cook, stirring, for 3 to 5 minutes, or until the mushrooms are golden on most edges. Add the soy sauce, Worcestershire sauce, mustard, thyme, and wine and cook, stirring, for 1 minute. Select the Cancel setting.
  2. Add the stock and mix well. Then add the pasta and mix it in. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 to 7 minutes, depending on the pasta used (or 1 minute more than half the time listed on the pasta package).
  3. Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure.
  4. Open the lid and fold in the cashew butter and lemon juice. It will take a minute or so for the cashew butter to blend in. Add the black pepper and taste for seasoning, adjusting if needed.
  5. Serve hot, garnished with vegan Parmesan and parsley.
Recipe Notes

Soy-free: See the soy-free Worcestershire sauce (page 39), and do not use the silken tofu alternative.
Gluten-free: Use gluten-free pasta.
Nut-free: Use 1/4 cup (60 g) of vegan sour cream or coconut cream, or 1/4 cup (58 g) of blended silken tofu instead of the cashews.