This Instant Pot Vegan Mushroom Stroganoff Recipe is quick, easy, comforting, hearty, savory, creamy, delicious, nut-free and perfect for weeknight Dinner.
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4.73 from 11 votes

Instant Pot Vegan Mushroom Stroganoff

This Instant Pot Vegan Mushroom Stroganoff Recipe is quick, easy, comforting, hearty, savory, creamy, delicious, and perfect for weeknight Dinner.
Course Entree
Cuisine American, Russian
Keyword Instant pot, Vegan Mushroom Stroganoff
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 285kcal
Author Dhwani

Ingredients

  • 1 cup - chopped Onion
  • 1 tsp grated garlic
  • 250 grams -  Baby Bella Mushrooms
  • 250 grams - Penne pasta
  • 3 cups - Veggie Broth
  • 1 tbsp - Nutritional Yeast
  • 1/4 tsp - Freshly Ground Black Pepper
  • 1 tsp - Italian seasoning
  • 2 tbsp -  All purpose flour
  • 1/2 tbsp - Fresh Lemon Juice
  • 1/4   tsp - Salt or to taste
  • 1/2 cup - almond milk
  • 1 tbsp - Vegan Worcestershire sauce
  • 2 tbsp - Olive oil
  • Fresh Chopped Parsley to garnish

Instructions

  • Take a small mixing bowl. Add almond milk, all-purpose flour and Worcestershire sauce. Mix very well. Keep it aside.
  • Turn on IP on normal saute mode.
  • Heat oil, add onion and garlic. Saute for a minute.
  • Now add sliced mushrooms and saute for a minute.
  • Add Pasta, vegetable stock, salt, Pepper powder, Italian seasoning, and Nutritional Yeast.
  • Stir well. Close the instant pot with locking lid.
  • Turn off IP.
  • Set instant pot to pressure cook on high for 4 minutes.
  • When IP beeps and when you see LO:00 on display screen, turn off the IP and Quick release the pressure.
  • Open Instant pot, Add prepared all-purpose flour and almond mixture, lemon juice and stir well.
  • Turn on the IP on saute mode and cook for 2 minutes. If you want more sauce,  add a little bit of stock. Turn off the Instant Pot.
  • Instant Pot Vegan Mushroom Stroganoff is ready. Garnish it with parsley. Serve it with Crusty bread and Blackberry Lemonade.

Video

Notes

I have Used baby Bella mushrooms, you may use any.
Used penne pasta, but you may use your choice of pasta.
You can use coconut milk instead of almond milk.
You can use corn starch instead of All purpose flour.
If you want to make this nut-free, use any dairy(If not making vegan) or nondairy milk(Except almond milk).

Nutrition

Calories: 285kcal | Carbohydrates: 52g | Protein: 11g | Fat: 2g | Sodium: 1000mg | Potassium: 328mg | Fiber: 6g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 5.9mg | Calcium: 58mg | Iron: 1.1mg