Instant Pot Mushroom Curry Recipe – Spicy Indian Vegetable Dish

Last Updated on 2 months by Neha Deshmukh

Instant Pot Mushroom Curry Recipe – Spicy Indian Vegetable Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take all day to make. Well, look no further! This Instant Pot Mushroom Curry is a game-changer. It’s packed with flavour, wonderfully spiced, and comes together surprisingly quickly. I first made this when I was craving something hearty and vegetarian, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This mushroom curry is seriously satisfying. It’s a fantastic way to enjoy a flavourful Indian meal even on busy weeknights. The Instant Pot makes it incredibly convenient – no long simmering times needed! Plus, it’s a great way to sneak in some extra veggies. It’s spicy, aromatic, and totally addictive.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons oil
• 2 onions, diced
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 tomatoes, diced
• 1 pound mushrooms, quartered or sliced
• 5 whole cloves
• 1 ½ teaspoons salt (or to taste)
• 1 ½ teaspoons turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon roasted cumin powder
• 1 teaspoon black pepper
• ½ – 1 teaspoon cayenne pepper (adjust to your spice preference!)
• ½ teaspoon ground cardamom
• 2 tablespoons water
• 1 bell pepper, chopped
• 1 onion, chopped

Ingredient Notes

Let’s talk spices! They really make this curry sing.

• Whole Cloves: Don’t skip these! They add a beautiful, warm aroma. I like to gently bruise them before adding them to release more flavour.
• Roasted Cumin Powder: This is a key ingredient. Roasting the cumin seeds before grinding them gives a much deeper, smokier flavour than store-bought cumin powder. If you have the time, definitely roast your own!
• Cardamom: A little cardamom goes a long way. It adds a lovely floral note that balances the other spices. You can use green cardamom pods, lightly crushed, or ground cardamom.
• Mushrooms: Feel free to experiment with different types! Button, cremini, or even shiitake mushrooms all work beautifully.
• Spice Blends: Spice blends can vary regionally in India. Feel free to adjust the amounts to suit your taste and what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in your Instant Pot on the sauté mode. Add the diced onions and cook until they’re nicely browned – about 8-10 minutes. Patience is key here; browned onions are the foundation of a great curry.
2. Next, add the minced garlic and ginger and stir for about a minute until fragrant. Then, toss in the diced tomatoes and cook until they soften, around 4-5 minutes.
3. Now for the good stuff! Add the mushrooms and all the spices – cloves, salt, turmeric, coriander, paprika, roasted cumin, black pepper, cayenne, and cardamom. Stir everything well to make sure the mushrooms are coated in all that lovely spice.
4. Pour in the water, secure the lid on your Instant Pot, and pressure cook on high for 5 minutes. Once it’s done, do a quick release of the pressure.
5. Finally, add the chopped bell pepper and onion. Sauté for another 5 minutes, until the vegetables are tender-crisp. Give it a good stir, and that’s it! Serve hot.

Expert Tips

• Don’t overcrowd the Instant Pot when sautéing the onions. Work in batches if necessary to ensure they brown properly.
• If you don’t have an Instant Pot, you can make this curry in a regular pot. Just simmer it for about 30-40 minutes, or until the mushrooms are tender.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment:
  • Mild: Reduce the cayenne pepper to ¼ teaspoon or omit it altogether.
  • Extra Spicy: Add an extra ½ teaspoon of cayenne pepper or a pinch of chili powder.
• Festival Adaptations: My friend makes a fantastic Navratri-friendly version by skipping the onion and garlic. It still tastes amazing!

Serving Suggestions

This mushroom curry is fantastic with:

• Steamed basmati rice – a classic pairing!
• Warm naan bread for soaking up all that delicious sauce.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

1. Can I use different types of mushrooms in this curry?

Absolutely! Feel free to experiment with button, cremini, portobello, or even shiitake mushrooms.

2. What is the best way to adjust the spice level of this curry?

Start with a smaller amount of cayenne pepper and add more to taste. You can always add more spice, but it’s hard to take it away!

3. Can this curry be made ahead of time?

Yes! You can make the curry up to a day in advance and store it in the refrigerator. Just reheat it thoroughly before serving.

4. What is the best rice to serve with mushroom curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.

5. Can I freeze leftover mushroom curry?

Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

Enjoy! I hope you love this Instant Pot Mushroom Curry as much as my family does. Let me know in the comments how it turns out for you!