Instant Pot Mushroom Stir Fry

Steamed Instant Pot Mushroom Stir Fry recipe that is one of the quickest easiest side dishes for rice and roti.

Instant Pot Mushroom Stir Fry

I am back with my Instant Pot Recipes. :-) As I mentioned in my previous posts, I started exploring other settings in the instant pot and also started preparing dry curries and stir-fry. When I saw “Quick and Easy Stir Fry” as one of the blogging marathon themes for this month, I picked it right away and decided to post all the Instant Pot stir frys that I tried. I love steamed or blanched stir fry. With instant pot steaming and blanching becomes so easy.  So the next three recipes are going to be Instant Pot stir fry, and I am starting with the Mushroom Stir Fry today.

When I posted my first Instant Pot recipe (Walnut Kheer), I never thought that it would get so much love and support. Both the walnut kheer recipe and Sambar recipe got mentioned here and here. I did not submit these for featuring. These pleasant surprises are always encouraging. Thanks to all the reader once again.

Why Am I Using Mushrooms?

Now back to recipe :-) I usually try to chop my veggies over the weekend for the entire week. I succeed 75% of the time, but I do fail 25% of the time. When I don’t have veggies chopped, I opt for the veggies that can be cut easily. One among them is mushrooms. A pack of mushroom is not very hard to clean and chop and mushroom stir fry is a great side for both rice and roti, and you get your dose of protein too. (so many  “and” right?)

Which Powder to Use?

In addition, it’s a simple recipe too. All you got to do is steam the mushroom and sauté it with simplistic spices.  I used pepper powder (pepper and mushroom are inseparable) and Black Stone flower powder to get that chettinadu flavor. :-) But you can use any curry powder or garam masala instead of that. Amazon has the dried flower, so instead of the powder, you can use a small piece of the dried flower too. If you are looking for traditional mushroom gravy with fresh ground masala, please check out this recipe.

Here is the easy peasy mushroom stir fry recipe. (The stove top method can be found in the notes section).

Instant Pot Mushroom Stir Fry Recipe

Ingredients:

• Brown Bella Mushrooms – 24 oz ( I bought the huge pack from Costco)
• Oil – 1 tbsp
• Salt – 2 tsps
• Curry leaves – 1 strand
• Black Pepper Powder – 2 tsps
• Black stone powder /  Dagad Phool Powder / Kalpaasi – ½ tsp or Black Stone flower – a small piece
• Turmeric Powder – ¼ tsp
• Salt – 1.5 tsps
• Cumin Seeds – 1 tsp
• Mustard seeds – ½ tsp
• Water – 3 tbsps

Prep – Work:

• Clean the mushrooms with a damp cloth and chop them.

Steps:

• Set the Instant Pot in sauté mode. And once it’s hot, add the oil.

• Then add the mustard seeds and cumin seeds.
• As they start to splutter, add the curry leaves and the chopped mushrooms.
• Add the dry powders – black pepper powder, Black stone flower powder, turmeric powder, and salt.
• Mix well and sprinkle 3 tbsps of water.
• Now change the Instant Pot mode to manual/pressure cook and set the cooking time for 2 minutes. Make sure the vent is sealed.
• Once the cooking is done and as soon as the IP beeps, carefully release the pressure by moving the vent to open position.

• Once the pressure is all gone, open the lid and set it to saute mode again.
• Let it simmer in saute mode for 3 to 4 minutes until the water is all evaporated. If you prefer the gravy mushroom, you can skip this saute step and serve hot with roti or rice.

That’s it. Yummy mushroom stir fry is ready.

Notes:

Stove Top Method:

• Heat a pan or kadai and add oil. Once the oil is hot, do the tempering and add the mushrooms and dry spices. Sprinkle water and cover and cook for 3 to 4 minutes until the mushrooms are soft and tender stirring for every minute. Then remove the lid and cook until the water is all evaporated.
• Instead of pepper powder, red chili powder can be used for spicing up this stir-fry.
• Also, black stone flower powder adds sweet aroma but if you can’t source it any curry powder or garam masala can be added.
• Last but not least, adjust the salt and spice as per your preference.

Enjoying Instant Pot Mushroom Stir Fry? You will love these, too:

• Instant Pot Kale Stir Fry
• Instant Pot Broccoli Tofu Stir Fry
• Mushroom Rice
• Instant Pot Mushroom Gravy | Mushroom Kuzhambu | Kalan Kuzhambu
• Pan Grilled Apple and Butternut Squash with Pumpkin Spice

Have you made made this recipe?

If you’ve made this Instant Pot Mushroom Stir Fry recipe, please share it with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

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Instant Pot Mushroom Stir Fry

Steamed Instant Pot Mushroom Stir Fry recipe that is one of the quickest easiest side dishes for rice and roti.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: rice accompaniment, sides

Cuisine: Indian

Servings: 4

Calories: 75kcal

Author: Srividhya G

Ingredients

• ▢ 24 oz Brown Bella Mushrooms I bought the huge pack from Costco
• ▢ 1 tbsp Oil
• ▢ 2 tsps Salt
• ▢ 1 strand Curry leaves
• ▢ 2 tsps Black Pepper Powder
• ▢ ½ tsp Black stone powder / Dagad phool powder / Kalpaasi or Black stone flower - a small piece
• ▢ ¼ tsp Turmeric Powder
• ▢ 1.5 tsps Salt
• ▢ 1 tsp Cumin Seeds
• ▢ ½ tsp Mustard seeds
• ▢ 3 tbsps Water

Instructions

Prep – Work

• Clean the mushrooms with a damp cloth and chop them.

Steps

• Set the Instant Pot in sauté mode. And once it’s hot, add the oil.
• Then add the mustard seeds and cumin seeds.
• As they start to splutter add the curry leaves and the chopped mushrooms.
• Add the dry powders – black pepper powder, Mace powder, turmeric powder, and salt.
• Mix well and sprinkle 3 tbsps of water.
• Now change the Instant Pot mode to manual/pressure cook and set the cooking time for 2 minutes. Make sure the vent is sealed.
• Once the steaming is done and as soon as the IP beeps, carefully release the pressure by moving the vent to open position.
• Once the pressure is all gone, open the lid and set it to saute mode again.
• Let it simmer in saute mode for 3 to 4 minutes until the water is all evaporated. If you prefer the gravy mushroom, you can skip this saute step and serve hot with roti or rice.
• That’s it. Yummy mushroom stir fry is ready.

Notes

Stove Top Method

• Heat a pan or kadai and add oil. Once the oil is hot, do the tempering and add the mushrooms and dry spices. Sprinkle water and cover and cook for 3 to 4 minutes until the mushrooms are soft and tender stirring for every minute. Then remove the lid and cook until the water is all evaporated.
• Instead of pepper powder, red chili powder can be used for spicing up this stir-fry.
• Also, mace powder adds nice aroma but if you can’t source it any curry powder or garam masala can be added.
• Last but not the least, adjust the salt and spice as per your preference.

Nutrition

Calories: 75kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 2045mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Submitting this recipe to the BM 74. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.