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Instant Pot Mushroom Stir fry served with rice and decorated with red chilly and black pepper on a wooden table
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5 from 1 vote

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
Cook Time20 minutes
Total Time30 minutes
Course: rice accompaniment, sides
Cuisine: Indian
Keyword: Instant Pot Mushroom Stir Fry, mushroom stir fry recipe, stir fry recipe
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