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Mushroom Stroganoff (Instant Pot or Stovetop) Recipe

Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable!

4.9 from 153 votes
30 mins
Total Time
4
servings
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Mushroom Stroganoff (Instant Pot or Stovetop)

How to Make the Best Mushroom Stroganoff (Instant Pot or Stovetop)

This mushroom stroganoff is the ultimate comfort food for busy weeknights. Whether you use an Instant Pot or stovetop method, you’ll have a creamy, satisfying vegetarian dinner on the table in about 30 minutes. The combination of earthy mushrooms, tangy sour cream, and whole-grain mustard creates layers of flavor that taste like you spent hours in the kitchen.

What makes this recipe so versatile is that it works beautifully with whatever mushrooms you have on hand—cremini, shiitake, button, or a mix of all three. The cooking sherry adds a subtle depth that elevates the dish, but you can easily substitute white wine or extra vegetable broth if you prefer. The result is a rich, velvety sauce that coats every piece of pasta perfectly.

This dish is also easily adaptable for vegan diets—simply swap in your favorite vegan sour cream. It’s hearty enough to satisfy meat-eaters while being entirely plant-based friendly. Serve it as-is or alongside a simple green salad for a complete meal that the whole family will love.

Mushroom Stroganoff (Instant Pot or Stovetop)

Mushroom Stroganoff (Instant Pot or Stovetop)

Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable!

4.9 from 153 votes
CourseMain Course
CuisineRussian
Keywordmushroom stroganoff recipe, mushroom stroganoff, instant pot mushroom stroganoff, instant pot pasta, instant pot pasta recipes, best instant pot recipes, pasta in an instant pot
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4 servings
Calories449kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Instructions

Instant Pot Instructions

  1. Turn Instant Pot to sauté mode. Add olive oil and heat until shimmering.
  2. Add the diced onion and sauté for 3-4 minutes until softened.
  3. Add the garlic and mushrooms, salt and pepper. Sauté for 5 minutes until mushrooms release their liquid and start to brown.
  4. Stir in the flour and cook for 1 minute.
  5. Add the cooking sherry and deglaze the pot, scraping up any browned bits.
  6. Add the veggie broth, mustard, and pasta. Stir well to combine and ensure pasta is submerged.
  7. Lock the lid and set to high pressure for 4 minutes. Quick release when done.
  8. Stir in the sour cream until creamy and well combined. Serve immediately.

Stovetop Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the onion and sauté for 3-4 minutes until softened.
  3. Add garlic and mushrooms with salt and pepper. Cook for 5-7 minutes until mushrooms are golden.
  4. Stir in flour and cook for 1 minute.
  5. Add cooking sherry and stir to deglaze the pan.
  6. Add veggie broth and mustard. Bring to a simmer.
  7. Meanwhile, cook pasta according to package directions. Drain and add to the mushroom mixture.
  8. Remove from heat and stir in sour cream. Serve immediately.

Notes

  • For vegan version, substitute vegan sour cream.
  • Adding more than 3 cups of pasta may result in an Instant Pot burn error.
  • You can use a mix of mushroom varieties for more depth of flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days.
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