Instant Pot Mushroom Stroganoff with Vodka

I’m making the stovetop version, do I still add the vodka/caraway at the end or can I add at the end of cooking mushroom onion mixture?

I made this as written in my mini instant pot and it was sublime! Thank you. Will be a regular.

I’m new to pressure cooking. I made this tonight and it came out perfectly. Thank you! I’m looking forward to trying more of your pressure cooker recipes.

It looks really good, I definitely wanne try it, congratulations!! your blog is awesome and I love your recipes. Thank you for sharing your work.

Greetings from London! Alessandro

I would like to make this but don’t have any caraway seed. Is there something I could use as a substitute?

Thank you for this recipe! Wow. So many things went wrong (on my end) and it still turned out amazingly well. I thought I had vodka… Alas, I didn’t. No beer, wine, or anything else either. So I just lightly toasted and crushed the caraway and stirred it in. Then, I couldn’t find the power supply for my Instant Pot. It was in the pot, d’oh. But I didn’t discover it till I’d already started preparing it on the stove, which worked perfectly well. Other than the unplanned changes, I stirred in a handful of chopped parsley, juice of half a lemon, and about a tbsp of vegan Worcestershire sauce. The best. I loved Stroganoff before becoming vegan and I truly didn’t expect anything to live up to it, but this did. And with the chickpea pasta it was so wholesome, without tasting like a compromise at all.

That looks incredible!! looks very creamy and delicious. I can’t wait to try this recipe 🙂 My friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us!

This was totally delicious! Husband and I loved it; it’s just our kind of saucy thing, and it was so fast. I doubled the recipe to have leftovers, and also used coconut milk instead of cashew or soy; I also threw in some leafy greens at the end. I’d love to boost the veggie content, and there was so much sauce I’m sure I could add a bunch of broccoli florets before cooking. Thank you Heidi! (PS: the website won’t let me rate – I’d give it 5 stars but the Recipe Rating controls aren’t working for some reason)

I have made this so many times. It’s so good. I do a half/half mixture of caraway and cumin for the spice. I’ve made this with almond milk, soy milk and another time with sour cream. All were good. I always double the recipe so that we have leftovers. A keeper.

Just made this for the first time, and it was wonderful! We’re not vegan, so we used sour cream, and we work out, so we added seitan. I wanted to let you know that the addition of seitan was a hit! Super tasty and a great texture too

Thank you for this delicious recipe. This looks delicious, seasonal, and has a flair that would pretty up the dinner table.

This recipe makes me want to invest in an Instant Pot! Looks amazing.

Made this tonight and my 8-year-old said “keep this instant pot recipe, Mum!” Guess he’s a fan (as am I)

I’ve made this 3 times so far, and I rarely repeat recipes! I normally follow it as written although I sub rice flour for the regular flour (1:1) and use a gluten-free pasta (most recently Catelli penne) I’ve made it with the cashew cream every time as I like the creaminess. It’s fairly simple, fast, and delicious! Would definitely recommend it as a ‘one pot’ Instantpot meal.

This looks very attractive and amazing. I’ll definitely try it at my home. Love this dish!

I want to try this so bad, but I absolutely hate the flavor of caraway…is the flavor of it heavy in this dish? Would there be an appropriate substitute?

So good and easy! I hate mushrooms, but my kids and husband love them and loved the stroganoff. I even liked it with all the mushrooms picked out. Only problem is the quantity is too small. I’ll try doubling next time and let you know if it works.

I’ve made this recipe three times so far and can say it’s one of my all-time favorite IP recipes (not that I’ve made a ton, but this is at the top of my list). I even received rave reviews from many carnivores at Easter dinner yesterday – and two people asked me for the recipe! I’ve found it helps to add a couple extra drops of almond milk when heating up leftovers so they don’t dry out. I think I could eat this every week! As someone who has digestive issues, it’s so exciting to find a satisfying dish that doesn’t hurt my insides. Thank you!

HS: So happy to hear it Amy! Thanks for the comment :)!

Not bad. Made exactly as described except used regular milk instead of nut milk. Also used whole wheat fusilli.

The flavor of this sauce certainly harkens to the classic stroganoff your mother made, and if you’re into the “one pot” approach to cooking, this ticks all the boxes for a mid-winter treat. But I don’t think It’s a “must do” in the Instant Pot, particularly when it comes to the Banza pasta range.
Banza pasta usually performs best when it’s cooked only as long as prescribed (given the math Heidi employs above, to account for the speed of pressure-cooked noodles), and rinsed immediately. If they’re swimming in the heated sauce for a minute too long, they fall apart, and the sauce is rich with the starchy water, making it less like a sauce and more like sauce and pasta are a fused unit. That in itself is not tragic, unless you’re a stickler for aesthetics. I think the recipe (using Banza) would likely
benefit best by cooking sauce and pasta separately, and dressing the pasta before it’s served.
Maybe heartier durum or semolina wheat pasta would hold up better for the one-pot cooking approach. As I’m less inclined toward those, I’ll try this again with the two-pot approach.

HS: I’ve had really good results with both Banza and conventional durum wheat pastas (I’ve probably cooked this 6 or 7 times…), with no breakdown of the noodles. Wondering if a different size IP might have been the factor? I’m using the 6 qt. Hmm.

Decently priced Duo IPs are hard to find right now, so I made this on the stove top.
The shot of caraway vodka is aromatic brilliance.

Love this dish! I used Trader Joe’s whole wheat rotini and thought the pasta came out just a hair too crunchy; leftover, however, it was perfect! Instead of kale I stirred in some spinach before serving and it wilted nicely and added a nice pop of green. I also added a tsp of crushed red pepper flakes and it lent a nice kick. I also used almond flour. I think I reduced the broth by a bit as well and liked that. Wonderful recipe!

Thanks Claire!

This was excellent! I used almond milk and mix of maitake and baby bella mushrooms. Loved throwing the dry whole wheat pasta in the mixture, pressure cooking for 5 minutes and ending up with a delicious creamy dish. Should be called magic pot!

Thanks Elena! Love your maitake/baby bella twist :)!

Looks amazing. Could you substitute soymilk or another non dairy and non nut milk for those with nut (and sesame, so tahina is out) allergies? thanks!

Hmm, maybe a full-bodied oat milk?

I made this tonight. Sophisticated and delicious taste! I will definitely make this again. I grew up eating hamburger stroganoff (likely from a Betty Crocker cookbook recipe). Your recipe is grown up food!
My penne package said 8-10 minutes to cook so I did the pressure cook function for 4 minutes. It was still a little too firm so I did it for another two minutes. It wasn’t soggy and still had a lovely texture. I guess it depends on the pasta and how al dente people like it. I think this would be lovely with farro too. How long would that need to be cooked–10 minutes or so?

Made this last night & loved it! Hubby loved it too-he’s always skeptical of my vegetarian recipes! The caraway adds a nice crunch and interesting flavor. Next time I might add some crushed red pepper.

BRAVO! I am not a big mushroom, dill or caraway fan, but this dish is an absolute knockout! The tastes compliment each other so beautifully… I actually doubled the dill in the leftovers! Also, the chopped almonds add a whole other element with the savory crunch they provide. Superb recipe.

HS: Thanks Pat!

Would a lemon infused vodka be the end of the world?

HS: I imagine that would be brilliant!

Just made this and it was worth the extra effort to make the mushroom broth and run to the liquor store to get a tiny bottle of vodka. Admittedly, I am a mushroom fanatic, but holy wow. I love all your instant pot recipes! Perfect for my grad school time crunch (maybe not as much for my budget, but hey – you’ve gotta eat good to work good, right?). Thanks, Heidi!

HS: Thanks Satpreet! Glad you’re enjoying them.

This dish is savory and flavorful. It was the first time I sautéed vegetables in the Instant Pot. Next time I will add leafy greens (chard, kale, collards, etc). Thanks for another fantastic recipe!

Made this tonight and delish! Used whole grain mustard so added a pinch of sugar to compensate. Seemed super salty after pressure cooking but after adding soy milk (carefully to prevent curdling) was very delicious. Thanks Heidi! I hope I can request a frittata or egg dish in the Instant Pot next 🙂

I have an 8-quart IP. Do you think this recipe could be safely doubled or even tripled? I’m feeding extra people this week.

Delicious. First recipe I’ve used the Instant Pot for and it worked like a charm. Used stout spiked with bourbon for the alcohol portion. Yum!

Hi Heidi, I was wondering if spinach can be used in place of the kale. Thanks, Jennifer

HS: Hi Jennifer, sure! That’s a totally reasonable substitute…

I have a pressure cooker which is about 10 years old. Will this work? Or is the InstaPot the way to go? Thanks!

HS: HS: Hi Benjamin, you can certainly use a pressure cooker, or just prepare it stovetop.

Made this, and I kept getting the BURN warning on the pot, which I expected as I almost always have issues cooking gluten free pasta in a one-pot type dish. I intended to only cook for 3-4 minutes, and used Ronzoni gluten free penne pasta. The first time it did it, it hadn’t even come up to pressure yet, so I stirred, let it cool off for a second and then started it over. Then just after coming to pressure it happened again, and some pasta was burned/stuck to the bottom. The pasta was already cooked by then, so I dumped everything that wasn’t stuck and put it on the stove and let it simmer a little longer, with the almond milk added to soften the mushrooms a little more. Good flavor after the burning fiasco! Is there a different GF pasta that won’t stick, have you tried making the recipe with it?

HS: Hi Allison, strange! The pasta you see in mine is GF (Banza brand), and I’ve tested with multiple shapes in the 6 qt. IP….I think, perhaps, if this is a recurring issue with your pot, when you know you might have trouble, bump up the amount of broth or liquid in a recipe? I think that’s where I would start. Maybe an extra 1/3 cup or 1/2 cup? Start there, and see if you can solve it. Or! Another approach, maybe try cooking for less time on the front end, so that your ingredients retain more moisture? Or a combination of both. xx! -h

Extremely easy and just delicious. I expected to have leftovers but my husband and I finished everything off. And, thanks to your tip, our pasta came out perfect. Thank you!

This was fantastic! I think I’m going to make it again tonight since there are not enough leftovers 😀

This was fantastic! A little strong on the caraway for me, but that is easily adjusted. In fact, I’m eating leftovers for lunch now 🙂 Any thoughts on doubling the recipe? This is always tricky with an IP (never as straightforward as use 2 of everything!), so I thought I would ask!

HS: Liz, I think for this one, I’d just go for double….but let us know how it goes 🙂

Heidi, do you find that the flavors develop and blend enough with the instant pot?

HS: Hi Summer, it really seems to depend. I’ve been loving it for broths. I actually think a more common issue is that you can end up with muddied flavors – but there are ways I’ve been trying to avoid that. For example in the Minestrone, I add a number of the ingredients after the cook, to keep some of their brightness and clarity.

Hi! Do you think this dish is ok for kids or is the vodka/alcohol still pretty pronounced after cooking? Does it cook off? Thanks!

HS: No – it should cook off 🙂

Can you use a crock pot instead?

HS: Hi Marlitt! Yes, absolutely.

I made this today without vodka, and it turned out very nicely. I may need to add more broth next time. Thank you.

Holy cow!!! I just made this, haven’t even sat down with it yet, but served myself up a small dish to sample…it’s incredible! Thank you, thank you. I’m working on going vegan, mostly gluten free, and this is just a beautiful dish to add to my repertoire. One question…I’m new to the Instapot, so I’m not sure of its limits. Could this be doubled when using the Instapot?

HS: Hi Jennifer, yes – I don’t see why not (esp. if you have a 6 qt or larger)…Glad you liked it!

Just made this tonight using your instant pot mushroom broth for the liquid. WOW!!!! All four of your instant pot recipes have been hits with us….. looking forward to the next one!!! Thank you, Heidi.

HS: Thanks Brent! I make it with that broth too…def. worth the little bit of extra effort, right? 🙂

OMYGOSH!!! Heidi this mushroom stroganoff is outstanding. I too got a Instant Pot on Black Friday and have made all of your creations. But have to say this is my fave. I substituted the caraway seeds (who doesn’t have caraway seeds…but apparently I didn’t) for anise, and it was lovely. I used left over mushroom broth from previous mushroom soup recipe and added real cream I get from a local farmer. Still have minestrone soup in my freezer that I change up everytime we eat it with different toppings. Have to say Im LOVING my Instant Pot and your recipes are the best. Keep them coming.

HS: Thanks for the nice note Lanny – so happy these recipes are making the jump into your kitchen! Love the anise swap idea actually – brilliant!

I made this today, it was fabulous! I was intrigued with the idea of cooking the pasta in the pot and not separately. I was out of plain vodka and I’m not a fan of caraway, so I left them out (I know- your super special ingredients!). I did add a splash of balsamic vinegar and coconut aminos. I did have to close the lid and turn the pot back on for a couple more minutes because my whole wheat penne pasta wasn’t even al dente. My husband and I both loved it. I’ll be making this again soon.

I just made this without the Instant Pot. I didn’t cook the pasta separately, I just threw it into the mushroom mixture with extra water. I added about half a bunch of Dino kale. I had some tahini so I put a couple tablespoons of that instead of cashew cream. Turned out great!

HS: Heartily endorsing your substitutions Monica! xx!

I bought an instant pot last year, but I didn’t try using it until today. The mushroom stroganoff recipe sounded so good that it made me overcome inertia and give this kitchen gadget a try. I’m so glad that I did. This recipe is so good and the instant pot is surprisingly easy. The sauté mode is great! Thanks for the recipe and inspiration.

HS: Whoop! Love this. And, yeah – the sauté mode sort of makes the whole thing worth it…

Heidi–LOVING all the WFPB recipes you’re up to, especially now with the instapot addition. Keep them coming, please! xo

Does cooking the pasta in the InstantPot make the dish murky? How was it when using your method?

HS: Hi Mahnaz, no, it is fine. I think the creaminess of this dish helps with that though…

Might coconut work well here? Or would the coconut flavor be too strong?

HS: Hi Mark, I think it’d be delicious, especially if you imagine using it in some sort of curry, etc.