This one-step Instant Pot Mushroom Stroganoff recipe is a delightfully comforting, warming, and filling dish that’s perfect for a cold day. It’s delightfully rich, savory, and vegetarian!
What Makes This Mushroom Stroganoff So Wonderful
There’s just something so comforting about eating a creamy pasta dish filled with veggies. This one-step Instant Pot Mushroom Stroganoff is so cheesy, and delicious you will love every single bite! The best part? It’s a one-pot vegetarian dish you can make in your Instant Pot. Big flavors, incredible dish, easy clean-up! What’s not to love?
Beef Stroganoff is easily one of the best comfort foods out there. It’s so delightfully creamy and delicious, but what if you just don’t want the meat?
Whether you live a vegetarian lifestyle or you’re looking for a great dish for a meatless Monday meal, this Mushroom Stroganoff is sure to leave a smile on your face. It’s one of those dishes that is just so good that you’ll find yourself craving it, even shortly after finishing a plate of it.
And not only is this dish delectable, but it’s just SO dang easy to make! I absolutely love dump and cook recipes, and this recipe definitely ranks up there in my favorite quick and easy dinner options. Just throw the ingredients in the Instant Pot , give it a quick stir, and let the Instant Pot do the rest!
Ingredients You’ll Need
- 8 ounces Fusilli -This is the hearty base of the dish. Fusilli holds the creamy sauce well thanks to its spirals, but any short pasta works.
- 1.25 cups Water - Provides the necessary liquid for pressure cooking the pasta and mushrooms.
- 1 cup Onion - Adds sweetness, depth, and savory flavor as it cooks down. Onions help build the classic stroganoff flavor foundation.
- 1 tablespoon Minced Garlic - Brings aromatic richness and savory depth, enhancing the mushroom flavors and boosting overall umami.
- 10 ounces Mushrooms - The star of the dish. Mushrooms give the stroganoff its meaty texture and earthy flavor. Frozen mushrooms add convenience, while fresh mushrooms contribute even more flavor and structure.
- 2 tablespoons Butter - Used to sauté the onions and garlic, butter adds richness and classic stroganoff flavor.
- 1 tablespoon Prepared Mustard - Adds tanginess and complexity, balancing the creaminess of the sauce. Mustard brightens the flavor and enhances the savory notes.
- 1 tablespoon Soy Sauce - Provides umami and saltiness, deepening the savory flavor of the dish. It acts like a shortcut to a slow-simmered flavor profile.
- 1 teaspoon Salt - Enhances all the flavors and seasons the pasta and mushrooms evenly during pressure cooking.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and complements the earthy mushrooms.
- 1/2 cup Sour Cream - Creates the creamy, tangy finish that defines stroganoff. It thickens the sauce and makes it silky and rich once stirred in after cooking.
- 1/4 cup Chopped Parsley - Adds freshness, color, and a bright herbaceous finish.
How To Make Mushroom Stroganoff
- Place onion garlic, mushrooms, butter, mustard, soy sauce, salt, pepper and water into the Instant Pot and stir.
- Add in pasta and stir.
- Close the lid and press PRESSURE COOK. Cook on HIGH for 5 minutes and then let the pot rest undisturbed for 5 minutes. Then, release all remaining pressure.
- Open the lid, stir in sour cream and parsley and serve.
Tips And Tricks
Making mushroom stroganoff in the Instant Pot is incredibly easy, but a few smart techniques can help you get the best flavor and texture from your ingredients.
- Sauté long enough for flavor. Take a couple of extra minutes to sauté the onions and garlic until softened. This step deepens the savory base and prevents the final dish from tasting flat.
- Add sour cream at the end. Pressure cooking dairy can curdle it. Stir in the sour cream after everything is cooked for a smooth, creamy sauce.
- Adjust thickness as needed. If the sauce is too thick, add a splash of water or milk. If it’s too thin, switch to sauté mode and simmer for 1–2 minutes.
Variations
If you love mushroom stroganoff but want to switch up the flavors or tailor it to specific dietary needs, these variations will help you make the dish your own.
- Beef Mushroom Stroganoff - Stir in ½ pound of thinly sliced beef strips or ground beef during the sauté step for a heartier, protein-packed version.
- Spicy Stroganoff - Add a pinch of crushed red pepper flakes or a spoonful of chili crisp for a little heat.
- Vegan Mushroom Stroganoff - Replace butter with olive oil, use coconut milk or cashew cream instead of sour cream to keep it dairy-free and plant-based.
Can You Make This Mushroom Stroganoff Keto Friendly?
Yes, quite easily actually! You simply need to sub the noodles out for something that is low carb. Here are just a few options you can try:
- You can go for a like carb noodle such as Carbanada noodles or Shirataki noodles .
- You can use zoodles (zucchini noodles).
- You can serve it on a bed of steamed vegetables.
- You can serve it on a bed of cauliflower rice.
Really, just about anything smothered in this Mushroom Stroganoff comes out tasting amazing!
What To Eat With Instant Pot Mushroom Stroganoff
To round out your mushroom stroganoff and turn it into a complete, satisfying meal, pair it with sides that provide freshness, crunch, or contrasting richness.
- Salad - A crisp mixed-greens salad with a light vinaigrette helps cut through the creaminess of the stroganoff.
- Garlic Bread or Dinner Rolls - Perfect for soaking up the savory sauce and adding a little buttery crunch.
- Steamed Green Beans - Their bright flavor and crisp-tender texture pair beautifully with the creamy pasta.
- Roasted Vegetables - Roasted broccoli, carrots, or Brussels sprouts add caramelized depth and extra nutrition.
How Long Does It Last?
Instant Pot mushroom stroganoff keeps well and can be enjoyed for several days after cooking. When stored in an airtight container in the refrigerator, it lasts 3 to 4 days while maintaining good flavor and texture.
Always reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Can You Freeze It?
You can freeze mushroom stroganoff, but there are a few things to keep in mind to get the best texture once it’s reheated. The sauce itself freezes fairly well for up to 3 months, but pasta tends to soften and become mushy after thawing, which can change the overall quality of the dish.
If you plan ahead, the best approach is to freeze the sauce only and cook fresh pasta when you’re ready to serve it.
When reheating, warm it gently over low heat and add a splash of broth or milk to restore creaminess.
More Great Comfort Foods
- If you have mushrooms left over, you might like this Low Carb Cream Of Mushroom Soup .
- Keto Tabuli would be a nice addition to this meal as well.
- Dessert could be my Easy Baked Apple Recipe .
- With this Keto Meatloaf recipe , those of us living a low carb lifestyle don’t have to miss out on meatloaf anymore!
- Creamy Mushroom Soup - Hearty, packed with protein, and delicious.
Instant Pot Mushroom Stroganoff Recipe | Vegetarian Stroganoff
Equipment
- Instant Pot
Ingredients
- ▢ 8 ounces Fusilli , or other pasta
- ▢ 1.25 cups Water
- ▢ 1 cup Onion , diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 10 ounces Mushrooms , frozen, mixed mushrooms or 1.5 cups mixed, sliced fresh mushrooms
- ▢ 2 tablespoons butter , or oil
- ▢ 1 tablespoons Prepared Mustard
- ▢ 1 tablespoon soy sauce
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1/2 cup sour cream
- ▢ 1/4 cup Chopped Parsley
Instructions
- Place onion garlic, mushrooms, butter, mustard, soy sauce, salt, pepper and water into the Instant Pot and stir.
- Add in pasta and stir.
- Close the lid and press PRESSURE COOK. Cook on HIGH for 5 minutes and then let the pot rest undisturbed for 5 minutes. Then, release all remaining pressure.
- Open the lid, stir in sour cream and parsley and serve.
Low Carb Noodle Substitutes:
- You can go for a like carb noodle such as Carbanada noodles or Shirataki noodles .
- You can use zoodles (zucchini noodles).
- You can serve it on a bed of steamed vegetables.
- You can serve it on a bed of cauliflower rice.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This one-step Instant Pot Mushroom Stroganoff recipe is a delightfully comforting, warming, and filling dish that’s perfect for a cold day. It’s delightfully rich, savory, and vegetarian!
What Makes This Mushroom Stroganoff So Wonderful
There’s just something so comforting about eating a creamy pasta dish filled with veggies. This one-step Instant Pot Mushroom Stroganoff is so cheesy, and delicious you will love every single bite! The best part? It’s a one-pot vegetarian dish you can make in your Instant Pot. Big flavors, incredible dish, easy clean-up! What’s not to love?
Beef Stroganoff is easily one of the best comfort foods out there. It’s so delightfully creamy and delicious, but what if you just don’t want the meat?
Whether you live a vegetarian lifestyle or you’re looking for a great dish for a meatless Monday meal, this Mushroom Stroganoff is sure to leave a smile on your face. It’s one of those dishes that is just so good that you’ll find yourself craving it, even shortly after finishing a plate of it.
And not only is this dish delectable, but it’s just SO dang easy to make! I absolutely love dump and cook recipes, and this recipe definitely ranks up there in my favorite quick and easy dinner options. Just throw the ingredients in the Instant Pot , give it a quick stir, and let the Instant Pot do the rest!
Ingredients You’ll Need
- 8 ounces Fusilli -This is the hearty base of the dish. Fusilli holds the creamy sauce well thanks to its spirals, but any short pasta works.
- 1.25 cups Water - Provides the necessary liquid for pressure cooking the pasta and mushrooms.
- 1 cup Onion - Adds sweetness, depth, and savory flavor as it cooks down. Onions help build the classic stroganoff flavor foundation.
- 1 tablespoon Minced Garlic - Brings aromatic richness and savory depth, enhancing the mushroom flavors and boosting overall umami.
- 10 ounces Mushrooms - The star of the dish. Mushrooms give the stroganoff its meaty texture and earthy flavor. Frozen mushrooms add convenience, while fresh mushrooms contribute even more flavor and structure.
- 2 tablespoons Butter - Used to sauté the onions and garlic, butter adds richness and classic stroganoff flavor.
- 1 tablespoon Prepared Mustard - Adds tanginess and complexity, balancing the creaminess of the sauce. Mustard brightens the flavor and enhances the savory notes.
- 1 tablespoon Soy Sauce - Provides umami and saltiness, deepening the savory flavor of the dish. It acts like a shortcut to a slow-simmered flavor profile.
- 1 teaspoon Salt - Enhances all the flavors and seasons the pasta and mushrooms evenly during pressure cooking.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and complements the earthy mushrooms.
- 1/2 cup Sour Cream - Creates the creamy, tangy finish that defines stroganoff. It thickens the sauce and makes it silky and rich once stirred in after cooking.
- 1/4 cup Chopped Parsley - Adds freshness, color, and a bright herbaceous finish.
How To Make Mushroom Stroganoff
- Place onion garlic, mushrooms, butter, mustard, soy sauce, salt, pepper and water into the Instant Pot and stir.
- Add in pasta and stir.
- Close the lid and press PRESSURE COOK. Cook on HIGH for 5 minutes and then let the pot rest undisturbed for 5 minutes. Then, release all remaining pressure.
- Open the lid, stir in sour cream and parsley and serve.
Tips And Tricks
Making mushroom stroganoff in the Instant Pot is incredibly easy, but a few smart techniques can help you get the best flavor and texture from your ingredients.
- Sauté long enough for flavor. Take a couple of extra minutes to sauté the onions and garlic until softened. This step deepens the savory base and prevents the final dish from tasting flat.
- Add sour cream at the end. Pressure cooking dairy can curdle it. Stir in the sour cream after everything is cooked for a smooth, creamy sauce.
- Adjust thickness as needed. If the sauce is too thick, add a splash of water or milk. If it’s too thin, switch to sauté mode and simmer for 1–2 minutes.
Variations
If you love mushroom stroganoff but want to switch up the flavors or tailor it to specific dietary needs, these variations will help you make the dish your own.
- Beef Mushroom Stroganoff - Stir in ½ pound of thinly sliced beef strips or ground beef during the sauté step for a heartier, protein-packed version.
- Spicy Stroganoff - Add a pinch of crushed red pepper flakes or a spoonful of chili crisp for a little heat.
- Vegan Mushroom Stroganoff - Replace butter with olive oil, use coconut milk or cashew cream instead of sour cream to keep it dairy-free and plant-based.
Can You Make This Mushroom Stroganoff Keto Friendly?
Yes, quite easily actually! You simply need to sub the noodles out for something that is low carb. Here are just a few options you can try:
- You can go for a like carb noodle such as Carbanada noodles or Shirataki noodles .
- You can use zoodles (zucchini noodles).
- You can serve it on a bed of steamed vegetables.
- You can serve it on a bed of cauliflower rice.
Really, just about anything smothered in this Mushroom Stroganoff comes out tasting amazing!
What To Eat With Instant Pot Mushroom Stroganoff
To round out your mushroom stroganoff and turn it into a complete, satisfying meal, pair it with sides that provide freshness, crunch, or contrasting richness.
- Salad - A crisp mixed-greens salad with a light vinaigrette helps cut through the creaminess of the stroganoff.
- Garlic Bread or Dinner Rolls - Perfect for soaking up the savory sauce and adding a little buttery crunch.
- Steamed Green Beans - Their bright flavor and crisp-tender texture pair beautifully with the creamy pasta.
- Roasted Vegetables - Roasted broccoli, carrots, or Brussels sprouts add caramelized depth and extra nutrition.
How Long Does It Last?
Instant Pot mushroom stroganoff keeps well and can be enjoyed for several days after cooking. When stored in an airtight container in the refrigerator, it lasts 3 to 4 days while maintaining good flavor and texture.
Always reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Can You Freeze It?
You can freeze mushroom stroganoff, but there are a few things to keep in mind to get the best texture once it’s reheated. The sauce itself freezes fairly well for up to 3 months, but pasta tends to soften and become mushy after thawing, which can change the overall quality of the dish.
If you plan ahead, the best approach is to freeze the sauce only and cook fresh pasta when you’re ready to serve it.
When reheating, warm it gently over low heat and add a splash of broth or milk to restore creaminess.
More Great Comfort Foods
- If you have mushrooms left over, you might like this Low Carb Cream Of Mushroom Soup .
- Keto Tabuli would be a nice addition to this meal as well.
- Dessert could be my Easy Baked Apple Recipe .
- With this Keto Meatloaf recipe , those of us living a low carb lifestyle don’t have to miss out on meatloaf anymore!
- Creamy Mushroom Soup - Hearty, packed with protein, and delicious.
Instant Pot Mushroom Stroganoff Recipe | Vegetarian Stroganoff
Equipment
- Instant Pot
Ingredients
- ▢ 8 ounces Fusilli , or other pasta
- ▢ 1.25 cups Water
- ▢ 1 cup Onion , diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 10 ounces Mushrooms , frozen, mixed mushrooms or 1.5 cups mixed, sliced fresh mushrooms
- ▢ 2 tablespoons butter , or oil
- ▢ 1 tablespoons Prepared Mustard
- ▢ 1 tablespoon soy sauce
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1/2 cup sour cream
- ▢ 1/4 cup Chopped Parsley
Instructions
- Place onion garlic, mushrooms, butter, mustard, soy sauce, salt, pepper and water into the Instant Pot and stir.
- Add in pasta and stir.
- Close the lid and press PRESSURE COOK. Cook on HIGH for 5 minutes and then let the pot rest undisturbed for 5 minutes. Then, release all remaining pressure.
- Open the lid, stir in sour cream and parsley and serve.
Low Carb Noodle Substitutes:
- You can go for a like carb noodle such as Carbanada noodles or Shirataki noodles .
- You can use zoodles (zucchini noodles).
- You can serve it on a bed of steamed vegetables.
- You can serve it on a bed of cauliflower rice.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Mushroom Stroganoff Recipe | Vegetarian Stroganoff
Ingredients
- 8 ounces Fusilli or other pasta
- 1.25 cups Water
- 1 cup Onion diced
- 1 tablespoon Minced Garlic
- 10 ounces Mushrooms frozen, mixed mushrooms or 1.5 cups mixed, sliced fresh mushrooms
- 2 tablespoons butter or oil
- 1 tablespoons Prepared Mustard
- 1 tablespoon soy sauce
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1/2 cup sour cream
- 1/4 cup Chopped Parsley
Instructions
- Place onion garlic, mushrooms, butter, mustard, soy sauce, salt, pepper and water into the Instant Pot and stir.
- Add in pasta and stir.
- Close the lid and press PRESSURE COOK. Cook on HIGH for 5 minutes and then let the pot rest undisturbed for 5 minutes. Then, release all remaining pressure.
- Open the lid, stir in sour cream and parsley and serve.
Low Carb Noodle Substitutes:
- You can go for a like carb noodle such as Carbanada noodles or Shirataki noodles .
- You can use zoodles (zucchini noodles).
- You can serve it on a bed of steamed vegetables.
- You can serve it on a bed of cauliflower rice.
Instant Pot Mushroom Stroganoff Recipe | Vegetarian Stroganoff https://twosleevers.com/mushroom-stroganoff/
Creamy Pesto Sauce is a delicious, creamy, and flavorful condiment that’s perfect for pasta, sandwiches, and so much more. It’s made with a combination of fresh basil, pine nuts, parmesan cheese, and olive oil, and has a bright, fresh flavor that’s sure to impress.
Why You’ll Reach For This Sauce
- Fast. A delicious sauce that is ready in under 30 minutes .
- Easy. A simple no cook recipe that is versatile and delicious.
- Low Carb . Only 4 net carbs per serving!
- Vegetarian . A great flavorful addition to a variety of vegetarian-friendly dishes.
What Is Creamy Pesto Made Of?
- Basil leaves
- Pine nuts
- Parmesan cheese
- Olive oil
- Garlic
- Heavy cream
- Salt and pepper
How To Make Creamy Pesto
- First, add the basil, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse the mixture until it’s finely chopped.
- Next, with the food processor running, slowly drizzle in the olive oil. Stop to scrape down the sides of the food processor as needed.
- Once all of the ingredients are fully combined and the mixture is smooth and creamy, add the heavy cream season with salt and pepper to taste.
Variations
- Add a kick of spice. If you like a spicy herbaceous flavor to add to veggies, marinades, pasta, or salads, sprinkle in some red pepper flakes for a hint of heat.
- Double it up. Double this creamy pesto recipe for a bite that will satisfy today and many days to come.
How Can I Improve My Pesto?
If you’re looking to improve your pesto, here are a few tips to try:
- Use fresh, crisp ingredients. Fresh basil, pine nuts, and Parmesan cheese are all key ingredients in pesto, and using old or stale ingredients can give the sauce a less-than-optimal flavor. Be sure to use only the freshest ingredients for the best results.
- Adjust the proportions to your taste preferences. Pesto is a highly customizable sauce, and the proportions of the ingredients can be adjusted to suit your taste preferences. If you prefer a more basil-forward pesto, you can use more basil and less cheese and pine nuts. If you prefer a more creamy pesto, you can use more cheese, heavy cream, pine nuts, and less basil. Experiment with the proportions until you find the perfect balance of flavors for your taste buds.
- Try adding a little bit of lemon juice. A squeeze of lemon juice can help brighten up the flavors of the pesto and balance out any bitterness. Try adding a little bit at a time until you find the perfect balance.
- Use a high-quality olive oil. Pesto is made with a lot of olive oil, so it’s important to use a high-quality oil with a good flavor. Look for an oil that is made with cold-pressed olives and has a fruity, buttery flavor.
Why Does My Pesto Taste Bitter?
There are a few possible reasons why your pesto might be tasting bitter:
- Old or wilted basil. Fresh basil is essential for making good pesto, and using old or wilted basil can give the sauce a bitter flavor. Be sure to use only fresh, crisp basil leaves for the best results.
- Too much garlic. While garlic is a key ingredient in pesto, using too much can give the sauce a bitter flavor. Be sure to use only a moderate amount of garlic, or adjust to your taste preferences.
- Too much cheese. You definitely don’t want to skip the cheese in pesto, but using too much can give the sauce a bitter flavor. Be sure to use only a moderate amount of cheese, or adjust to your taste preferences.
- Old or stale pine nuts. Pine nuts are another key ingredient in pesto, and using old or stale nuts can give the sauce a bitter flavor. Be sure to use only fresh, crisp pine nuts for the best results.
What To Serve It With
There are so many delicious ways to use creamy pesto sauce! You can toss it with pasta, spread it on sandwiches or wraps, use it as a topping for grilled chicken or fish, or even use it as a dip for veggies or chips. The possibilities are endless!
How Long Does It Last?
This creamy pesto can be used for so many things, you’ll be tempted to double up the recipe and keep extra in your fridge for a quick flavorful bite.
You can use it immediately, or transfer it to an airtight container and store it in the refrigerator for up to 5 days.
More Scrumptious Sauce Recipes
- Potsticker Sauce
- Big Mac Sauce
- Pomodoro Sauce
- Keto Ranch Dressing
- Bang Bang Sauce
Creamy Pesto Sauce | Homemade Creamy Pesto Recipe
Ingredients
- ▢ 4 ounces Basil leaves
- ▢ 4 Garlic Cloves
- ▢ 1/2 cup extra virgin olive oil
- ▢ 1 cup shredded parmesan cheese
- ▢ 1/2 cup Heavy Cream
- ▢ 1/4 cup pine nuts,
- ▢ 1 tsp Kosher Salt
Instructions
- First, add the basil, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse the mixture until it’s finely chopped.
- Next, with the food processor running, slowly drizzle in the olive oil. Stop to scrape down the sides of the food processor as needed.
- Once all of the ingredients are fully combined and the mixture is smooth and creamy, add the heavy cream season with salt and pepper to taste.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
