This Instant Pot Vegan Mushroom Stroganoff Recipe is quick, easy, comforting, hearty, savory, creamy, delicious, and perfect for weeknight Dinner.
These days, I love making Pasta recipes in my Instant Pot a lot. It makes life so easy, no boiling, no straining, nothing. If you are like me who love pasta but hate all those extra work, this recipe is for you.
This hot plate of Vegetarian Mushroom Stroganoff satisfies both Mushroom and Pasta cravings.
Instant Pot Vegan Mushroom Stroganoff is that kind of a meal that is perfect for those days when you’d like to stay warm and cozy. This vegan mushroom stroganoff is ideal for chilly winter nights when all you want is a big bowl of a hot meal to warm you up!
This meal is hearty, satisfying, healthy and filling. I would say its perfect one-pot meal without too much work.
What is Stroganoff?
Stroganoff is a Russian dish traditionally centered made from beef that is cooked in sour cream and lots of butter-based sauce and served over egg noodles.
Stroganoff refers to the main ingredients(Mushroom here) being cooked in a creamy sauce. Therefore, you can technically have a stroganoff without pasta too. You can make it with white rice, brown rice or even with quinoa.
There are many different ways of making stroganoff.
Today I am veganizing this recipe and replacing beef with Mushrooms and egg noodles with regular pasta.
In this recipe, I didn’t want to use vegan sour cream or vegan cream cheese. However, I wanted to make a super easy recipe that wouldn’t even require a blender.
Ingredients required to make Instant Pot Vegan Mushroom Stroganoff.
In making mushroom stroganoff in an instant pot requires a handful of ingredients.
Oil –
I have used extra virgin olive oil in this recipe because I like its nutty and strong flavor in stroganoff. But you may use any oil of your choice.
Garlic –
In this recipe, I have used grated garlic. But you may use minced or paste too.
Onion
Mushroom –
Used baby Bella mushrooms, you may use any.
Vegetable Stock –
You may use water too if you don’t have vegetable stock in your pantry.
Pasta –
Used penne pasta, but you may use your choice of pasta
Italian Seasoning
I love to Italian seasoning in my vegan stroganoff recipe. You may only use thyme too.
Salt and Pepper
Vegan Worcestershire sauce
A Little Worcestershire sauce adds umami flavor to this one-pot pasta dish. I found vegan Worcestershire sauce in my health food store – sprouts. The brand name is Annies. It is also available on Amazon. (Affiliate Link).
Nutritional Yeast
It adds savouriness, creaminess and cheesy flavor to this vegan stroganoff.
All-Purpose Flour –
Used to thicken stroganoff sauce.
Almond milk
You can use coconut milk instead of almond milk.
Lemon Juice –
To give little bit tang to this recipe.
Vegetarian or not, I promise this is a meal that everyone in your house is going to love!!
Some Delicious Mushroom Recipes On the blog –
One Pot Cream Mushroom And Spinach Pasta
Instant Pot Vegan Mushroom Stroganoff
Ingredients
- 1 cup - chopped Onion
- 1 teaspoon grated garlic
- 250 grams - Baby Bella Mushrooms
- 250 grams - Penne pasta
- 3 cups - Veggie Broth
- 1 tablespoon - Nutritional Yeast
- ¼ teaspoon - Freshly Ground Black Pepper
- 1 teaspoon - Italian seasoning
- 2 tablespoon - All purpose flour
- ½ tablespoon - Fresh Lemon Juice
- ¼ teaspoon - Salt or to taste
- ½ cup - almond milk
- 1 tablespoon - Vegan Worcestershire sauce
- 2 tablespoon - Olive oil
- Fresh Chopped Parsley to garnish
Instructions
- Take a small mixing bowl. Add almond milk, all-purpose flour and Worcestershire sauce. Mix very well. Keep it aside.
- Turn on IP on normal saute mode.
- Heat oil, add onion and garlic. Saute for a minute.
- Now add sliced mushrooms and saute for a minute.
- Add Pasta, vegetable stock, salt, Pepper powder, Italian seasoning, and Nutritional Yeast.
- Stir well. Close the instant pot with locking lid.
- Turn off IP.
- Set instant pot to pressure cook on high for 4 minutes.
- When IP beeps and when you see LO:00 on display screen, turn off the IP and Quick release the pressure.
- Open Instant pot, Add prepared all-purpose flour and almond mixture, lemon juice and stir well.
- Turn on the IP on saute mode and cook for 2 minutes. If you want more sauce, add a little bit of stock. Turn off the Instant Pot.
- Instant Pot Vegan Mushroom Stroganoff is ready. Garnish it with parsley. Serve it with Crusty bread and Blackberry Lemonade.
Video
Notes
Nutrition
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Looks delicious! Making pasta in the IP is indeed so convenient, love it too 🙂
Thanks, Freda!
Made it, loved it! I added cayenne pepper, black salt, and some tamari. I also made mine gluten-free with gluten-free pasta and chickpea flour. Instead of veggie broth, I used mushroom stock powder and no-chicken stock powder with water. I would suggest 3 minutes rather than 4. And the lemon at the end really makes the whole dish!
Thanks, Karen for the feedback. 🙂
This was my first time making a pasta dish in the Instant Pot and it turned out beautifully!! I will definitely keep this on a rotation. Thank you for posting!
Awesome!! So glad to hear this. Thanks for trying and sharing your valuable feedback with us. Happy cooking! <3
Does your calorie/fat not include the olive oil? Recipe looks good can’t wait to give it a try!
It does Carrie! I hope you give this a try soon. 🙂
This is so easy and delicious. I added some Trader Joe’s mishroom powder because we love mushroom flavor. Thanks for the fantastic and healthful recipe.
Hi Colleen!
So glad to hear that you liked this recipe and enjoyed it as much as we do. Thanks for the feedback. 🙂
Finally, a vegan stroganoff that I can appreciate. I made it gluten-free. I followed your advice and used corn starch instead of flour. I also used penne made from red lentils. It was superb. Thank you for sharing this awesome recipe.
Hi Coletha,
Thanks for your valuable feedback. Glad to know that you liked the recipe. Happy cooking! 🙂
What. Does then yeast do?
Oftrn used as a cheese substitute. Gives a cheesy flavor while keeping it vegan
Loved this! New to some vegan recipes and this will be made often 🙂
Hi Amber,
Thanks for the feedback. 🙂
I made this as a dinner for me with leftovers for work lunches, as I went vegetarian, soy free and dairy free due to problems digesting certain proteins. I made a separate meal for the family. Though they liked the other meal fine, they ended up eating all my lunch portions! This is saying a lot, because for 3 years now they have turned up their noses and felt sorry for me.but this dish had them asking me to make it again! Even my “meat and potatoes” mother in law loved it! I even offered to add meat to it for them, and they said it wasn’t necessary! I grew up with my mom making beef stroganoff with egg noodles, but prefer less processed foods, so I used a traditional Duran wheat egg noodles. It took a bit longer to cook (I just kept it on “sauté” to boil a bit longer) but added a nice thick and hearty feel. I also used regular wershishire sauce, as I’m not that strict. This was a huge win for me!!!
Great recipe. I did use egg noodles Instead and regular Worcestershire sauce.
Thanks, Shane! 🙂
after 4 min cook do you wait until 10 mins and then release pressure or at 0 mins, the way it was printed i couldnt quite tell
No, once the cooking time is done, quickly release all the pressure. You don’t need to wait.
Could I ask what the purpose of the yeast is? I have everything in the house except yeast. Is it essential?
The nutritional yeast is used to give this recipe cheesy flavors. If you are not vegan, you may add parmesan cheese or any other cheese of your choice. Or you may skip it too.
I made this last night and it was absolutely wonderful! I will add a pinch of cayenne next time but it was fine without it. I used rotini instead of penne and it was fine. Penne on the stove takes a bit longer to cook than rotini and I worried about that but the time worked fine for rotini too.
So glad to know. Thank you!
This recipe is so delicious! I have been searching for hearty and delicious meals as I’ve been transitioning to a plant based lifestyle. I made this dish today. Total cooking time was less than 10 minutes (from sautéing to pressure cooking). Prep time was longer than cooking time. And, it came out soooooo good. I’ll be making this once a week.
So glad you like this recipe. 🙂
This looks amazing!! I don’t have an instapot 😭 yet! How can I do this in a crock pot or on stove?
Made this tonight! Easy and delicious. will be adding this to favorites. I threw in 2 TBLS of flax seeds and used tamari because I didn’t have vegan Worcestershire. Threw out my regular Worcestershire!
Glad to know. Thanks a lot for the feedaback.