Instant Pot Mushroom Matar

5 from 4 votes

Restaurant-style mushroom matar or mushroom and peas in a creamy onion-tomato sauce made in Instant Pot. Easy Instant Pot Mushroom Matar recipe for rice and Indian flatbread.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: North Indian

Keyword: mushroom matar

Servings:

Calories: 152kcal

Author: Srividhya G

Equipment

Instant Pot
Hand blender or regular blender

Ingredients

2 tbsp oil divided
16 oz brown bella mushrooms cleaned and chopped roughly
1 onion roughly chopped
3 tomatoes roughly chopped
10 cashews
2 cups water
2 tsp salt
1 tsp red chili powder
1 tsp garam masala
½ cup peas if using frozen, thawed to room temperature.
2 tbsp corn kernels optional
⅓ cup heavy cream
2 tsps dried fenugreek leaves kasoori methi
2 tbsp cilantro to garnish

Instructions

Set the Instant Pot on saute mode and when the display shows hot, add 1 tbsp of oil. Then add the mushrooms and saute for two to three minutes and remove into a plate and set it aside.
In the same pot, add the remaining oil, followed by onions and cashews. Saute for a minute and then add the tomatoes.
Add in two cups of water and mix it thoroughly. Press cancel and close the Instant Pot. Make sure the sealing ring is present, and the vent is in the sealing position.
Pressure cook at manual mode "high pressure" for 3 minutes and after the cooking is complete, let the pressure release naturally.
When the pressure is all released, using a hand blender, puree the cooked onion and tomatoes. If you don't have a hand blender, transfer it to a mixer jar and blend it and transfer it back to the Instant Pot.
Now set the Instant Pot back in saute mode and add the salt, red chili powder, and garam masala. Let it simmer for a minute.
At this stage, add the sauteed mushrooms, peas and corn, if using. Mix thoroughly and simmer for three to four minutes. Make sure to stir the mushroom matar for every one minute.
Finally, add in the cream. Crush the dried fenugreek leaves and add that as well. Gently mix and let it simmer for just one minute and then turn off the Instant Pot.
Serve this mushroom matar with rice, roti or naan.

Notes

You can use any white crimini mushroom for this recipe instead of the bella mushrooms.
You can replace mushroom with paneer, tofu or even cauliflower.
Use almond milk or cashew milk for a vegan curry.
If you are using almond milk or cashew milk, then add a tsp of sugar. It helps to balance the flavor and adds a subtle sweetness.
As always, adjust the salt and spices according to your preference.
You can also use almonds instead of cashews. But after pressure cooking, make sure to peel the almond skin before pureeing.
I did not use any ginger-garlic paste. You can use 1 to 1.5 tsp of ginger-garlic paste for this recipe.

Nutrition