Mushroom Spinach Stroganoff – Instant Pot
Butter, garlic, onions, mushrooms, spinach makes a perfect creamy Vegetarian Mushroom Spinach Stroganoff. Its made in instant pot, so quick and easy to make without making lot of efforts. So comforting and satisfying, you are going to want to add it to your go to recipe list!
Let’s talk about instant pot for a min. I had bought instant pot over a year ago. I got so overwhelmed with all the fancy settings and what not, so ended up returning it.
Though I could not get over how much people love it and everyone saying that it makes cooking so much easier and faster. So I had to go buy it again LOL.
And guess what, this was the first thing I made in my new instant pot and quickly fell in love with it. Though I still cannot get over my old school Indian pressure cooker. I’ll brag about it some other time though!
I sautéd garlic and onions and butter/oil mix and threw chopped mushrooms in it. Once all those veggies were cooked, I added spaghetti and water along with salt to the pot.
Let it cook for 6 minutes or half of the cooking time that you find on spaghetti cooking instructions. Let the pressure release naturally (for about 10 min).
Open the lid, stir it very well, add chopped baby spinach and keep stirring until it is wilted. Add half and half and all the spices. Mix it again and server while its hot. Make sure there is enough liquid in there so its not too dry.
You don’t have to have the instant pot for this recipe. Follow the instruction below I have in recipe section for using pan instead of Instant pot.
Mushroom Spinach Stroganoff – Instant Pot
Equipment
- Instant Pot
Ingredients
- 16 oz Spaghetti
- 26 oz Baby bella mushrooms
- 1 Yellow onion
- 8 cloves Minced Garlic
- 2 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- 6 cup Baby Spinach
- 1 cup Half and Half
- ½ cup Grated Parmesan Cheese
- 2 tbsp Salt
- 1 tsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tsp Crushed Red Pepper
Instructions
Sauté Vegetables
- Put instant pot on sauté mode, add butter and olive oil to the pot. Once its melted, add chopped onions and minced garlic. Keep sautéing till the raw smell of the onions and garlic goes away and onions are translucent.
- Add chopped mushrooms, 1 tbsp of salt and sauté more. The water from mushroom will start to separate. Keep sautéing until all the moisture is cooked away.
- NO INSTANT POT – if you don't have instant pot, don't worry, follow sauté Vegetables steps in the pan!
Cook Spaghetti
- Once all the mushroom moisture is cooked away from the pot, break uncooked spaghetti in half and add it to the pot. Add enough water to cover the spaghetti, and some more (½ cup more). We want to make sure that there is enough moisture once the spaghetti is cooked. Stir everything well.
- Set Instant Pot to pressure cook on low, set the timer to 6 minutes. The cook time on instant pot is supposed to be half as what the spaghetti box says in the instructions. Once the Instant pot is done cooking spaghetti, let the pressure release naturally (or let it sit for 15 min, before you open the Instant Pot).
- After you open the lid, you'll see good amount of liquid in there. Its a good thing. That will help with enough sauce in the spaghetti. Add cut baby spinach and stir it very well. Keep stirring it until the spinach is wilted.
- NO INSTANT POT – if you are using pan instead of instant pot, add cooked spaghetti in the sautéed vegetables in the pan. Add one cup of hot pasta water that you get from boiling spaghetti. Add cut baby spinach and stir it very well until the spinach is wilted. Keep stirring it until the spinach is wilted.
Season and serve!
- Add 1 tbsp of salt (or as per taste), 1 tbsp of garlic powder, 1 tsp of black pepper, 1 tsp of crushed red pepper, ½ cup Grated Parmesan Cheese and 1 cup half and half. Stir is very well. If the spaghetti seems to get dry, add some water or more half and half to it.
- Serve it while its hot. Enjoy!