Make the best garlic mushrooms in your Instant Pot—an easy, flavorful side that pairs beautifully with vegan roasts, pasta, mashed potatoes or grilled vegetables. This gluten-free, nut-free, and soy-free recipe gives mushrooms a meaty, juicy texture and rich flavor in far less time than stovetop methods. A stovetop option is included in the notes below.
Pressure-cooking mushrooms in the Instant Pot concentrates their flavor without the long sauté time. With minimal liquid and a short pressure cook, the mushrooms develop a deep, savory profile and a satisfying texture. Finish with a cornstarch slurry or a bit of non-dairy cream for a glossy, clingy sauce.
Serve these garlic mushrooms as a side for a vegan nut roast at the holidays or any weeknight alongside pasta, mashed potatoes, or roasted cauliflower. They’re versatile, quick to make, and reliably delicious.
If you prefer a creamy finish, stir in 1/4 cup non-dairy cream—such as cashew cream or blended silken tofu—instead of using the cornstarch slurry.
Which mushrooms to use
White button, cremini or baby bella (baby portobello) mushrooms all work well. Baby bella and cremini hold up especially nicely when cooked under pressure.
Why you’ll love these Instant Pot garlic mushrooms
- Super easy and fast
- Gluten-free, nut-free and soy-free
- A perfect, versatile side dish
- Deep, savory flavor and meaty texture
Ingredients
- Mushrooms: white, cremini or baby portobello (about 16 oz), quartered
- 1 tablespoon vegan butter (or oil if preferred)
- 6 cloves garlic, thinly sliced (or minced)
- 1/2 cup chopped onion (white or red)
- 1 tablespoon balsamic vinegar (or 2 tablespoons red wine)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano or rosemary or basil (or a mix)
- 1 tablespoon nutritional yeast (or 1 teaspoon yellow miso)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup (or more) water or broth (use 1/3 cup for larger 8-qt Instant Pots)
- For thickening: 1 tablespoon cornstarch (or tapioca) mixed with 2 tablespoons water, or 1/4–1/3 cup cashew/non-dairy cream
Tips
- For extra depth, deglaze the pan with white wine instead of water.
- Add crushed red pepper flakes or a pinch of cayenne for heat.
- To give the mushrooms an Indian twist, add garam masala, a touch of cinnamon, and ground coriander.
How to make Instant Pot garlic mushrooms
1. Set the Instant Pot to Sauté. When hot, add the vegan butter and let it melt. Stir in the garlic, chopped onion and a generous pinch of salt. Cook until the onion is translucent, about 3–5 minutes.
2. If the onion browns too quickly at the edges, add a splash of water to deglaze and continue cooking.
3. Stir in the balsamic vinegar, then switch off Sauté. Add the quartered mushrooms, dried herbs, nutritional yeast (or miso), the remaining salt, and black pepper. Mix well.
4. Add 1/4 cup water (1/3 cup for an 8-qt). Close the lid and pressure cook on High for 16 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure and open the lid.
5. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the mushrooms. Switch to Sauté and bring to a boil until the sauce thickens. Alternatively, stir in 1/4–1/3 cup thick cashew cream or other non-dairy cream and bring to a gentle boil. Taste and adjust salt and seasonings, then switch off Sauté.
6. Transfer to a serving dish and garnish with fresh herbs such as parsley or basil. Serve warm with pasta, mashed potatoes, vegan meatloaf or roasted vegetables.
Stovetop option & notes
- Stovetop: After step 3 above, continue sautéing the mushrooms over medium heat for 5–7 minutes, deglazing with water or broth as needed. Then add 1/3–1/2 cup water or cream, cover and simmer for 15–30 minutes depending on mushroom size and pan.
- Oil-free: Sauté in 2–3 tablespoons broth, deglazing with more broth as needed.
- No onion/garlic: Add an extra 1/4 teaspoon oregano and, if available, a pinch of asafetida; replace the onion with sliced zucchini or fennel and add 1/2 teaspoon miso for depth.
- PIP mashed potatoes: Cube potatoes and place in a steamer basket above the mushrooms while pressure-cooking. Remove, mash with non-dairy milk and herbs, then serve alongside the mushrooms.
Storage & leftovers
Store cooled mushrooms in an airtight container in the refrigerator for up to 4 days. Leftovers are excellent as a wrap filling, pizza topping, or layered into a mushroom lasagna.
Recipe summary
- Prep time: 15 mins
- Cook time: 16 mins (plus natural release)
- Inactive time: about 10 mins
- Total time: about 40–45 mins
- Servings: 4
- Course: Side
- Cuisine: American