Transform ordinary mushrooms into an extraordinary side dish with this incredible Instant Pot Garlic Mushrooms recipe! Perfectly tender, bursting with savory garlic flavor, and ready in a flash, these mushrooms are the ultimate quick and easy addition to any meal. Whether you’re serving them alongside your favorite vegan roasts, tossing them with pasta, or spooning them over creamy mashed potatoes, these flavorful mushrooms are guaranteed to impress. Best of all, they’re naturally gluten-free, nut-free, and soy-free, making them suitable for a variety of dietary needs. For those who prefer stovetop cooking, we’ve included an alternative method in our notes below.
Why You’ll Love These Instant Pot Garlic Mushrooms
For a side dish that truly delivers on flavor without demanding much of your time, these garlic mushrooms are a revelation. They boast a wonderfully meaty, juicy texture that satisfies even the most discerning palate, all infused with an irresistible garlicky aroma. The magic of the Instant Pot elevates the humble mushroom, allowing it to develop a deep, umami-rich flavor that often requires extensive sautéing on the stovetop. Pressure cooking the mushrooms with minimal liquid intensifies their natural taste and ensures a consistently perfect texture, eliminating the need to stand over a pan for 20-30 minutes.
Beyond their incredible taste and ease, these Instant Pot Garlic Mushrooms are incredibly versatile. They can be the star side for a festive vegan nut roast during the holidays, or a simple yet elegant addition to any weekday dinner. Imagine them tossed with your favorite pasta, nestled atop a bed of creamy mashed potatoes, or served alongside grilled cauliflower steaks and other roasted vegetables. The possibilities are truly endless, making this recipe a staple in any kitchen seeking quick, flavorful, and healthy vegan options.
Effortless and Delicious
- They are incredibly easy to prepare, making them perfect for busy weeknights or stress-free entertaining.
- Enjoy them guilt-free as they are naturally gluten-free, nut-free, and soy-free.
- They serve as a perfect, versatile side dish that complements a wide array of main courses.
- Each bite is packed with rich, savory, and deeply satisfying flavor.
Customizing Your Garlic Mushrooms
For those who love a richer, creamier texture, these garlic mushrooms can be easily transformed. Instead of a cornstarch slurry for thickening, simply stir in about 1/4 cup of your favorite non-dairy cream. Options like homemade cashew cream or smoothly blended silken tofu work beautifully, adding a luxurious mouthfeel without compromising on flavor. This simple swap allows for an even more indulgent experience, perfect for special occasions or when you simply crave extra richness.
Choosing the Best Mushrooms for This Recipe
The type of mushroom you choose can significantly impact the final texture and depth of flavor in this dish. For the best results, we highly recommend using white button mushrooms, cremini mushrooms (also known as baby bella), or full-sized portobello mushrooms cut into quarters. Cremini and baby bella mushrooms are particularly excellent choices as they tend to hold their shape well during pressure cooking, offering a satisfyingly firm and meaty bite. Their inherent earthy notes also deepen considerably under pressure, resulting in a more robust and complex flavor profile.
More Easy Side Dish Recipes to Explore
- Vegan Mushroom Sauce – No Oil Option
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Scalloped Potatoes
- Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)
Instant Pot Garlic Mushrooms
Vegan Richa
15 minutes
16 minutes
10 minutes
41 minutes
4
Side
American
Ingredients
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1 tablespoon vegan butter -
6 cloves garlic, thinly sliced -
1/2 cup chopped onion -
1/2 teaspoon salt, divided -
16 oz quartered mushrooms, white, cremini or baby portobella -
1 tablespoon balsamic vinegar, or 2 tablespoons red wine -
1/2 teaspoon dried thyme -
1/2 teaspoon dried oregano or rosemary or basil, or you can add half of each if you want it more herbed flavor -
1 tablespoon nutritional yeast or use 1 teaspoon yellow miso -
1/4 teaspoon black pepper -
1/4 cup or more water or broth, as needed
To thicken:
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1 tbsp cornstarch, or tapioca starch -
2 tbsp water
Instructions
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Start your Instant Pot by selecting the ‘Sauté’ function. Once the pot indicates it’s hot (typically after a few minutes), add the vegan butter and allow it to melt completely. Then, add the thinly sliced garlic and chopped onion, along with a generous pinch of salt. Cook this aromatic base, stirring occasionally, for 3-5 minutes until the onion becomes translucent and fragrant.
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Keep a close eye on the onions. If they start to brown too quickly on the edges or stick to the bottom, add a small splash of water (or vegetable broth for more flavor) to deglaze the pot. Scrape up any browned bits from the bottom, as this adds immense flavor, and continue cooking until softened.
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Once the onions are translucent and the garlic is fragrant, pour in the balsamic vinegar (or red wine for a richer taste). Stir it in well, allowing it to deglaze any remaining bits from the bottom of the pot. Then, turn off the ‘Sauté’ function. Add the quartered mushrooms, dried herbs (thyme, oregano, rosemary, or basil), nutritional yeast (or yellow miso), the remaining salt, and black pepper to the pot.
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Mix all the ingredients thoroughly until the mushrooms are evenly coated. Add 1/4 cup of water or vegetable broth. If you are using a larger Instant Pot (e.g., an 8-quart model), increase the liquid to 1/3 cup to ensure adequate pressure buildup. Close the lid of the Instant Pot, ensure the sealing valve is set to ‘Sealing,’ and select the ‘Pressure Cook’ (or ‘Manual’) setting. Set the pressure cooking time to 16 minutes on high pressure.
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Once the pressure cooking cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully perform a quick release by turning the sealing valve to ‘Venting’ to release any remaining steam. Once the float valve drops, you can safely open the lid.
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Prepare a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the cooked mushrooms in the Instant Pot. Turn on the ‘Sauté’ mode again and bring the mixture to a gentle boil, stirring continuously, until the sauce thickens to your desired consistency. Alternatively, for a creamy version, instead of the cornstarch slurry, you can stir in 1/4 to 1/3 cup of thick cashew cream or any other non-dairy cream. Bring it to a boil to warm through and combine flavors. Carefully taste the mushrooms and adjust the salt, pepper, or other seasonings as needed.
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Once seasoned to perfection, switch off the ‘Sauté’ function. Transfer the delicious garlic mushrooms to your chosen serving dish. Garnish generously with fresh herbs like chopped basil or parsley for a burst of color and added freshness. Serve them warm with your favorite pasta, over fluffy mashed potatoes, alongside a hearty vegan meatloaf, or with a grilled cauliflower steak.
Video
Notes
- Stovetop Method: If you don’t have an Instant Pot, you can still enjoy these flavorful mushrooms. After completing step 2 (cooking onions and garlic), add the mushrooms, herbs, nutritional yeast, salt, and pepper to a large skillet. Sauté over medium heat for 5-7 minutes, deglazing with splashes of water or broth as needed to prevent sticking. Then, add 1/3 to 1/2 cup water or non-dairy cream, cover the pan, and simmer for 15-30 minutes, or until the mushrooms are tender and the sauce has reduced. Cooking time will vary based on mushroom size and pan type.
- To make this dish exceptionally delicious, consider deglazing the sautéed mushrooms with a splash of dry white wine instead of water. The wine adds a wonderful depth and complexity to the flavor profile.
- Oil-free Option: For an oil-free version, sauté the onions and garlic in 2-3 tablespoons of vegetable broth. Continue to deglaze with additional broth as needed throughout the cooking process.
- No Onion or Garlic Option: If you need to omit onion and garlic, increase the dried oregano by 1/4 teaspoon. A pinch of asafetida can also be added for an onion-like savory note. For texture, consider using peeled and thinly sliced zucchini or sliced fennel in place of the onion. Add 1/2 teaspoon of yellow miso for an extra boost of umami.
- Pot-in-Pot (PIP) Mashed Potatoes: Maximize your Instant Pot’s efficiency by cooking mashed potatoes simultaneously! Cube your potatoes and place them in a steamer basket. Position the steamer basket directly above the mushrooms in the Instant Pot before pressure cooking. Once the lid is open, remove the steamer basket. Mash the potatoes with a splash of non-dairy milk, herbs, and salt to taste.
Nutrition
Calories: 85kcal
Carbohydrates: 11g
Protein: 5g
Fat: 3g
Saturated Fat: 1g
Sodium: 481mg
Potassium: 425mg
Fiber: 2g
Sugar: 4g
Vitamin A: 10IU
Vitamin C: 5mg
Calcium: 23mg
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Essential Ingredients and Their Role
Crafting the perfect Instant Pot Garlic Mushrooms relies on a selection of simple yet powerful ingredients:
- Mushrooms: As mentioned, white button, cremini, or baby portobello mushrooms are ideal. Cremini and baby bellas are particularly favored for their robust flavor and ability to maintain a firm texture after pressure cooking.
- Vegan Butter: This provides a rich base for sautéing the aromatics and infuses the mushrooms with a delectable, buttery taste. Use a high-quality brand for the best results.
- Garlic: The star of the show! We recommend thinly slicing the garlic to allow its flavor to mellow slightly and infuse the dish without being overwhelmingly sharp. If you prefer a stronger garlic kick, you can mince it finer.
- Chopped Onion: Both white or red onions work wonderfully, adding a foundational sweetness and savory depth when sautéed. They caramelize beautifully, contributing to the overall complexity of the dish.
- Balsamic Vinegar: A splash of balsamic vinegar is our secret weapon. It provides a delightful balance of sweetness and acidity, acting as an excellent substitute for wine and enhancing the mushrooms’ natural earthiness.
- Herbs: Dried thyme, oregano, rosemary, or basil are essential for building a classic savory profile. Feel free to use a single herb or a combination (e.g., half thyme, half oregano) to customize the herbed flavor to your preference.
- Nutritional Yeast or Yellow Miso: These ingredients are crucial for adding an incredible boost of umami, that deep, savory “fifth taste.” Nutritional yeast lends a slightly cheesy, nutty note, while yellow miso offers a rich, fermented depth.
- Cornstarch Slurry: A simple mixture of cornstarch and water, this slurry is used at the end to thicken the flavorful mushroom juices into a glossy, rich sauce that clings perfectly to the mushrooms.
- Water or Broth: Essential for pressure building in the Instant Pot and for creating a flavorful liquid base for the mushrooms. Vegetable broth can be used for an even richer flavor.
- Salt and Black Pepper: Fundamental seasonings to enhance and balance all the flavors. Adjust to taste for optimal deliciousness.
Expert Tips for Perfect Instant Pot Garlic Mushrooms
Elevate your garlic mushrooms with these helpful tips and variations:
- Enhance with Wine: For an extra layer of gourmet flavor, consider deglazing the sautéed onions and garlic with a dry white wine (like Sauvignon Blanc or Pinot Grigio) instead of water before adding the mushrooms. The alcohol evaporates, leaving behind a delightful aromatic essence.
- A Touch of Heat: If you appreciate a little spice, sprinkle in some crushed red pepper flakes or a pinch of cayenne pepper with the dried herbs. This adds a subtle warmth that beautifully complements the garlic and earthy mushroom flavors.
- Indian-Inspired Twist: Take your garlic mushrooms in an exciting new direction by incorporating Indian spices. Add a teaspoon of garam masala, a pinch of cinnamon, and half a teaspoon of ground coriander along with the dried herbs for a fragrant, aromatic variation that pairs well with rice or flatbreads.
- Clean Mushrooms Properly: While some cooks insist on never washing mushrooms, a quick rinse under cold water is perfectly fine, especially for larger mushrooms like cremini or baby portobello. Pat them thoroughly dry before cooking to ensure they brown nicely and absorb flavor. Avoid soaking them, as they can become waterlogged.
- Even Slicing/Quartering: Aim for uniformly sized mushroom pieces. This ensures even cooking and consistent texture throughout the batch.
How to Store & Reheat Leftovers
These Instant Pot Garlic Mushrooms are fantastic for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen beautifully overnight, making them even more delicious the next day.
When reheating, gently warm them in a skillet over medium-low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much. Leftover garlic mushrooms are incredibly versatile:
- They make an amazing, savory filling for wraps, sandwiches, or quesadillas.
- Scatter them over your favorite pizza topping for an umami-rich addition.
- Fold them into a creamy risotto or stir into a hearty mushroom lasagna for added depth.
- Serve them alongside breakfast scrambled tofu or in a savory oat bowl.
- Toss them with warm quinoa or rice for a simple, flavorful lunch.
Frequently Asked Questions
- Can I use frozen mushrooms?
- While fresh mushrooms are highly recommended for their texture and ability to absorb flavor, you can use frozen mushrooms in a pinch. However, they will release more water during cooking, so you might need to adjust the liquid added to the Instant Pot and potentially sauté longer at the end to reduce the sauce.
- How do I clean mushrooms?
- The best way to clean mushrooms is to wipe them gently with a damp cloth or a soft mushroom brush to remove any dirt. If they are particularly dirty, a quick rinse under cold running water is acceptable, but ensure you pat them thoroughly dry immediately afterward to prevent them from becoming soggy.
- Can I make this recipe spicier?
- Absolutely! To add heat, include 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the dried herbs. Taste and adjust to your preferred spice level.
- What if I don’t have nutritional yeast?
- Nutritional yeast provides a unique umami and slightly cheesy flavor. If you don’t have it, you can substitute it with 1 teaspoon of yellow miso paste for a similar savory depth. Alternatively, a dash of vegan Worcestershire sauce could also work, though the flavor profile will differ slightly.
- Can I double the recipe?
- Yes, you can easily double this recipe. Ensure your Instant Pot is large enough to accommodate the increased volume (an 8-quart Instant Pot or larger is ideal for a double batch). You might need to add a bit more liquid (e.g., closer to 1/2 cup water/broth for a double batch) to ensure proper pressure buildup, but the cooking time remains the same.
These Instant Pot Garlic Mushrooms are more than just a side dish; they’re a testament to how simple ingredients, combined with the right cooking method, can create something truly spectacular. Enjoy the rich, savory flavors and the effortless preparation that this recipe offers, making every meal a little more gourmet and a lot more convenient.