Instant Pot Mushroom Masala

Name: Instant Pot Mushroom Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1/2 large onion; 5 cloves garlic; 1 inch ginger; 1/2 to 1 green chile; 1 tsp oil; 2 large tomatoes; 1/2 to 1 tsp garam masala; 1/2 tsp paprika; 1/4 tsp Turmeric; 1 tsp dried fenugreek leaves (kasuri methi); 8 oz sliced white mushrooms; 1/2 tsp or more salt; 1/2 cup or more peas; 1 cup chopped spinach; 1/4 tsp or more sugar or maple syrup or other sweetener; 1/4 cup raw cashews soaked for 15 mins if needed; 1/4 tsp cayenne to preference; Cilantro for garnish

User Reviews

4.9

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
144 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Mushroom Masala

Danielle Hudson

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Instant Pot Mushroom Masala. Easy Mushrooms and peas in Creamy Sauce made in an Instant Pot. Add chickpeas for a hearty meal. Vegan Gluten-free Soyfree Recipe. Can be nutfree

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Ingredients

Servings

1/2 large onion chopped
5 cloves garlic
1 inch ginger
1/2 to 1 green chile , remove seeds to reduce heat if needed
1 tsp oil
2 large tomatoes
1/2 to 1 tsp garam masala ( or use baharat or berbere)
1/2 tsp paprika
1/4 tsp Turmeric
1 tsp dried fenugreek leaves (kasuri methi) or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard
8 oz sliced white mushrooms
1/2 tsp or more salt
1/2 cup or more peas
1 cup chopped spinach
1/4 tsp or more sugar or maple syrup or other sweetener
1/4 cup raw cashews soaked for 15 mins if needed , use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth
1/4 tsp cayenne to preference
Cilantro for garnish

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Instructions

Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.
Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick)
Meanwhile, blend tomatoes in the same blender until smooth and set aside.
Add the spices and mix in. Add the pureed tomato and mix well to pick up and mix the sticking onion mixture so it doesnt burn while under pressure.
Add the mushrooms and salt and mix well. (You can add other veggies or 1 cup cooked chickpeas/beans at this point). You dont need additional liquid as the mushrooms and veggies if using, will release moisture during cooking.
Cancel saute. Close the lid and Pressure cook for 6 mins on high pressure. Once done, Release the pressure after 10 mins.
Add the peas, spinach, cashew cream, cayenne if using, and sweetener if using. Put the pot on saute and bring the mixture to boil. Taste and adjust salt, spice, flavor. Cancel saute and serve garnished with lemon juice, cilantro. Stove top version here.

Notes

Nut-free: To make the sauce without nuts, use pumpkin seeds or silken tofu to make the cream or use plain unsweetened non dairy yogurt or coconut cream(thick coconut milk from a can of full fat coconut milk), or use just water for a non creamy curry.
Fenugreek seeds or ground: Use a 1/4 tsp fenugreek seed powder instead of 1 tsp fenugreek leaves. If you have seeds, grind them and use a 1/4 tsp of the ground.
Doubling: Double everything except heat(hot green chile,, cayenne). Pressure cook for 6-7 mins.
Nutrition is 1 of 3 serves

Nutrition Information

Show Details

Calories 144kcal (7%) Carbohydrates 16g (5%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 408mg (17%) Potassium 667mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1995IU (40%) Vitamin C 28.2mg (31%) Calcium 41mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 144 kcal

% Daily Value*

Calories	144kcal	7%
Carbohydrates	16g	5%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	408mg	17%
Potassium	667mg	14%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1995IU	40%
Vitamin C	28.2mg	31%
Calcium	41mg	4%
Iron	2.2mg	12%