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.

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?

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.

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, 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.

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, 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.

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!