Instant Pot Mushrooms Recipe
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These simple Instant Pot mushrooms are so delicious! Perfectly cooked in minutes, yum!
With your Instant Pot, fancy restaurant-quality mushrooms can be had in less then 15 minutes. Best of all, you don’t have to deal with oil splatters!
These mushrooms make an awesome topping over steak or grilled chicken, or a complimentary side dish. If you’re vegan, they are also luscious as a main dish over rice, couscous, quinoa or pasta. And so simple and easy to prepare thanks to your Instant Pot!
And, these Instant Pot Mushrooms are even healthier than traditional sauteed mushrooms, which usually call for much more oil or butter when sauteing – and then you have to contend with cleaning up those oily spatters that escape your frying pan. Once you try them this way, you’ll never go back to the old way (if you even attempted it) – they are always perfectly done!
Make your next barbeque special with these Instant Pot Mushrooms – even if you’re just grilling hamburgers, think of what some sauteed mushrooms will do for that cheeseburger – elevating it to gourmet grilling fare! These are so simple and easy, why not?
You can use those lovely white button mushrooms for this recipe, or up your game, especially if you are grilling a premium steak or doing a vegan meal, by using baby bellas (small portabella mushrooms) which have an even more earthy, meaty, savory flavor.
And did I mention how healthy these Instant Pot Mushrooms are, in addition to being decadently delicious? Mushrooms are low in calories, and contain 18 vitamins, minerals, and antioxidant phytonutrients, including vitamin D and four different B vitamins. They are high in potassium and selenium. Mushrooms may even benefit your cardiovascular and immune systems, as well as fight inflammation and cancer.
If you see mushrooms on sale, here’s a tip – buy a couple packages, make yourself a BIG batch of these Instant Pot Mushrooms, and freeze several meals worth in freezer bags or containers . They will keep in the freezer in peak condition for several months, so when you need them for next weekend’s grill fest, all you will need to do is thaw and heat gently. You can thank me later :)
Do you like what’s on my plate on the photo above? It’s a complete vegan dinner! Instant Pot mushrooms are served with roasted broccoli and Instant Pot mashed sweet potatoes! And broccoli can also be made in the Instant Pot if you’d like (check out my Instant Pot broccoli recipe). Soooo yummy! I often use mushrooms as my main dish when I need a break from eating meat :)
If you like these Instant Pot mushrooms, you will also love these easy recipes:
Instant Pot Beets – quickest and easiest way to cook beets to perfection!
Instant Pot Meatloaf – this meatloaf is so tender and juicy, and it cooks twice as fast as the oven!
Instant Pot Corn – cook a whole pot of perfect corn on the cob in 3 minutes!
Instant Pot Ribs – these are truly fall of the bone, better than in any restaurant!
Instant Pot Green Beans – perfectly steamed green beans in your Instant Pot! As always, doesn’t get easier than that!
Mushroom Rice – amazing rice for mushroom lovers! So filling, it can be a meal in itself!
Instant Pot Mushrooms
Recipe Video
Ingredients
- 8 oz mushrooms sliced
- 1 cup water
- 1 tbsp olive oil
- 2 garlic cloves minced
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Put water and sliced mushrooms in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 6 minutes.
- When the Instant Pot finishes cooking, quick release (QR) the steam.
- Drain the mushrooms and return them to the Instant Pot.
- Add olive oil and minced garlic to the mushrooms and mix.
- Press the "Saute" button on the Instant Pot and set the time to 5 minutes. Saute the mushrooms, stirring every 30 seconds, until fragrant (about 2 minutes).
Notes
Nutrition
GOOD STUFF
These were so good! I added salt, pepper, and Italian seasonings and put them on toast :) the instant pot sweet potatoes look amazing too!! Thanks!
Do the mushrooms need to be in the water? Can you have them elevated in a steamer and then drain the water and saute?
They don’t need to be in water, elevated in a steamer will work fine.
Yum! I did 24 ounces of mushrooms with one cup of water, and then used the broth in a brown rice pilaf (also made in the Instant Pot). Thanks for posting!
Very good. I used chicken broth in place of water.
This was a really great idea!!. But, I added a step that really took it to another level.
Instead of throwing the sliced mushrooms directly into my Instant Pot, I left them in a Pyrex Bowl I have which fits perfectly inside my 8 qt Instant Pot. If you do this make absolutely sure the bowl is either Pyrex or metal so that it can withstand the pressure exerted on it.
Once the pressure step is done lift out the bowl with hand protection, and then set aside. You will notice about a half cut of mushroom broth goodness that you would have thrown away if you’d just cooked the mushrooms in the water and then drained them.
Put the mushrooms and broth back into the Instant Pot that had been set to sauté with oil added, and sprinkle in some pepper, salt and Italian Seasoning during this step.
Additionally, I threw in a package of Shiritaki Noodles (Konjac-based) which are ultra low calorie and carb. Their consistency reminded me of the mushrooms, which was a total surprise.
If you want to thicken the mushroom broth add a 1/4 tsp of Xanthan Gum and sauté for an additional minute, though that’s not really necessary.