Prep time: 10 minutes Cook time: 25 minutes Servings: 4
Ingredients
- 1.5 lb (24 oz / 680g) White mushrooms (sliced)
- 1 cup (8 fl oz / 240ml) Veggie stock
- 1 tbsp. (0.5 oz / 14g) Dill (freshly chopped)
- 1 tbsp. (0.5 oz / 14g) Rosemary (freshly chopped)
- 1 tbsp. (0.5 fl oz / 15ml) Avocado oil
- 1 tbsp. (0.2 oz / 7g) Sweet paprika
- 0.1 tsp. (0.5g) Salt
- 0.1 tsp. (0.5g) Black pepper
Directions
- Preheat your Instant Pot by selecting the Sauté mode.
- Add the 1 tbsp. (0.5 fl oz / 15ml) avocado oil and the 1.5 lb (24 oz / 680g) sliced white mushrooms to the pot, sautéing them for exactly 5 minutes until they begin to soften.
- Stir in the 1 cup (8 fl oz / 240ml) veggie stock, 1 tbsp. (0.5 oz / 14g) chopped dill, 1 tbsp. (0.5 oz / 14g) chopped rosemary, 1 tbsp. (0.2 oz / 7g) sweet paprika, 0.1 tsp. (0.5g) salt, and 0.1 tsp. (0.5g) black pepper, mixing everything well to combine the flavors.
- Cancel the Sauté function, secure the pot’s lid, and ensure the pressure valve is set to the sealing position.
- Cook for 10 minutes on Manual mode at High pressure.
- Allow the Instant Pot to perform a Natural Pressure Release for exactly 10 minutes, then carefully manually release any remaining steam.
- Remove the lid safely, give the mushrooms a final stir, and serve fresh.
Nutrition (Per Serving)
- Calories: 14 kcal
- Total Fat: 2.3g
- Protein: 0.5g
- Fiber: 1.3g
Pro Tips
As a chef, I want to make sure your Tangy White Mushrooms come out perfectly every single time. Here are a few expert tips to elevate this simple Instant Pot recipe:
- Wipe, Don't Wash: Mushrooms act like little sponges. Instead of rinsing them under the tap, use a damp paper towel to gently wipe away any dirt. This ensures they sauté nicely rather than steaming in their own absorbed water.
- Maximize the Sauté: During those initial 5 minutes on Sauté mode, let the mushrooms sit undisturbed for a minute or two before stirring. This helps them develop a beautiful golden-brown sear, which adds deep, savory flavor to the final dish.
- Fresh Herbs Matter: Since this recipe relies heavily on dill and rosemary, using freshly chopped herbs rather than dried will significantly brighten the flavor profile and give you that vibrant, restaurant-quality finish.
- Mind the Pressure Release: Don't let the Instant Pot sit for longer than the recommended 10 minutes of natural pressure release. Mushrooms cook quickly, and leaving them in the hot, pressurized environment for too long can make them overly mushy.
Frequently Asked Questions (FAQ)
Here are some common questions about making this recipe. These are great to keep in mind if you are planning your meals for the week!
Can I use a different type of mushroom for this recipe? Absolutely! While this recipe is optimized for white button mushrooms, you can easily substitute them with sliced cremini (baby bella) mushrooms. They have a slightly firmer texture and a deeper, earthier flavor that pairs beautifully with the dill and rosemary.
How long do leftover Tangy White Mushrooms last in the fridge? You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat or pop them in the microwave for a minute or two until heated through.
Can I freeze cooked Instant Pot mushrooms? As a chef, I do not recommend freezing this dish. Mushrooms hold a lot of water, and freezing them after they have been pressure-cooked will drastically alter their texture, making them quite rubbery and soggy once thawed.
What are the best main dishes to serve with this vegan mushroom side? These savory, tangy mushrooms are incredibly versatile! If you are keeping it vegan or vegetarian, serve them over a warm bed of quinoa, mashed potatoes, or creamy polenta. For meat-eaters, they make a fantastic, low-calorie side dish alongside grilled steak, roasted chicken, or pork chops.
