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    Home » Instant Pot Recipes » Instant Pot Mushroom Stir Fry

    Instant Pot Mushroom Stir Fry

    Posted on March 10, 2017 · Last Updated on November 1, 2020 · By Srividhya G · 24 Comments

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    Instant Pot Mushroom Stir Fry beauty shot with text overlay

    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 beauty shot with text overlay

    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.

    Overhead on the prepared Instant Pot Mushrom Stir Fry, served in a white bowl with rice on one side and mushrroms on the other side of the bowl

    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.

    Cleaning the mushrooms with a damp cloth and chopping them

    Steps:

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

    Adding oil, mustard seeds and cumin seeds to an Instant Pot

    • 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.

    Opening the lid and setting an Instant Pot to saute mode again

    • 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.

    Closeup on the juicy Instant Pot Mushroom Stir fry in a small white bowl with red chillies on the side

    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.

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

    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!

    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 mins
    Cook Time20 mins
    Total Time30 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
    For Video RecipesCheck out My YouTube Channel

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

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    Filed Under: Instant Pot Recipes Tagged With: Chettinad style mushroom stir fry, gluten free, homemade mushroom stir fry, how to prepare mushroom stir fry, how to prepare stir fry in instant pot, indian vegan recipes, Instant Pot Indian Recipes, Instant Pot Mushroom Stir Fry, kaalan curry, mushroom stir fry, mushroom stir fry recipe, steamed mushroom stir fry, Vegan

    Reader Interactions

    Comments

    1. Pavani says

      March 29, 2017 at 5:41 pm

      That’s a delicious looking mushroom stir fry Vidhya. I’m the only one eating mushroom in my house, so I will be making this for myself some time soon.

      Reply
      • Srividhya G says

        March 30, 2017 at 9:04 am

        oh no.. I know mushroom is a hit or miss.. But please do try for yourself. :-)

        Reply
    2. usha says

      March 25, 2017 at 5:11 am

      Mushrooms are my go to recipe whenever I have visitors at home, it is easy to prep and cook. I am yet to explore my instant pot to its maximum capacity. Stir fry has come out good.

      Reply
      • Srividhya G says

        March 27, 2017 at 9:02 am

        Thanks Usha.

        Reply
    3. Harini-Jaya R says

      March 22, 2017 at 5:11 pm

      I am still deciding if I really need IP but the reviews are tempting me. A splendid preparation for mushroom lovers.

      Reply
      • Srividhya G says

        March 23, 2017 at 7:55 am

        Thanks a lot Harini. I love IP and its very handy.

        Reply
    4. Sarita says

      March 21, 2017 at 6:59 am

      Simple instant pot stir fry looks inviting.. Nicely done.yeah it is a big time saver.I simply love it.

      Reply
      • Srividhya G says

        March 21, 2017 at 8:48 am

        Thanks Sarita.. I agree its a big time saver.

        Reply
    5. Mireille Roc (@ChefMireille) says

      March 15, 2017 at 9:00 pm

      this instant pot seems to be all the rage – a time saver for sure!

      Reply
      • Srividhya G says

        March 16, 2017 at 9:08 am

        oh yeah absolutely.. I can vouch for that.. ;-)

        Reply
    6. Rajani says

      March 14, 2017 at 8:17 pm

      I am a very big fan of ip and now I have to explore the steam function too :-). Thanks Vidya for the recipes and clear instructions!

      Reply
      • Srividhya G says

        March 16, 2017 at 9:11 am

        Me too a fan of IP. Thanks Rajani, glad you liked it.

        Reply
    7. Sandhiya says

      March 13, 2017 at 12:45 pm

      I do prefer mushroom on busy days.Easy to chop and be ready in minutes. Simple yet delicious stir fry.

      Reply
      • Srividhya G says

        March 14, 2017 at 8:59 am

        Oh yeah love mushrooms for that very reason… (errr love its earthy taste too. ;-) )

        Reply
    8. Srivalli Jetti says

      March 13, 2017 at 1:57 am

      I guess this instant pot has got everybody over!..I am reading only about this everywhere..:0)..very nice one to make..

      Reply
      • Srividhya G says

        March 13, 2017 at 8:09 am

        oh yeah.. its super crazy

        Reply
    9. Priya Suresh says

      March 12, 2017 at 6:49 am

      Thats a very quick and interesting stir fry, brilliant idea of making this stir fry in IP.

      Reply
      • Srividhya G says

        March 12, 2017 at 9:05 am

        Thanks Priya.

        Reply
    10. jhumuhere says

      March 11, 2017 at 7:18 pm

      simply yet tasty…

      Reply
      • Srividhya G says

        March 12, 2017 at 9:06 am

        Thanks :-)

        Reply
    11. Traditionally Modern Food says

      March 10, 2017 at 10:35 am

      I got Instapot two weeks back. Yet to explore it.. curry looks delicious .. pic looks sos appetizing

      Reply
      • Srividhya G says

        March 12, 2017 at 9:07 am

        Thanks a lot Vids.. I bet you will love the instant pot.

        Reply
    12. Sharmila - The Happie Friends Potpourri Corner says

      March 10, 2017 at 9:12 am

      such a simple and lovely dish.. Awesome!!

      Reply
      • Srividhya G says

        March 12, 2017 at 9:08 am

        Thanks Sharmila.

        Reply

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