Instant Pot mushrooms you can make in just 10 minutes! Our favorite side dish served with chicken or beef comes out perfect every time with butter.
We made Instant Pot mushrooms the other night with chicken and WOW were they good! So good I thought we’d share our easy Instant Pot recipe with you. (affiliate links present)
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- For reference, this is the pressure cooker I have and use for all recipe creations.
This was literally one of those “this would be good, I have some of that, and let’s try this” side dish. They don’t always work out the first time I try them but this one did. May be one of our favorite Instant Pot vegetables thus far.
Mushrooms in Instant Pot
- Baby bella mushrooms
- they have a better texture than button I feel
- Butter or olive oil but butter is better
- Minced garlic
- Garlic salt
- Parmesan cheese on the top is fantastic
The simple answer is that white or button mushrooms are lighter in color and softer, especially when cooked. Bellas are harvested at an intermediate stage of maturity in the growing process.
This answer is up for debate. You don’t want to “wash” them and need to be very gentle when removing dirt. You can either use a damp paper towel or run over cold slowly running water to do this.
They’re all pretty healthy to eat if you don’t add a bunch of fat or sodium to them when cooking. Oyster and shiitake have the most fiber, where portobellos are among the highest in vitamin D.
Absolutely. Once you have wiped the dirt off you can cook them as is, or remove stems if you’d rather.
I don’t steam them, I saute and pressure cook them in the sauce. It is way better this way I tell you!
- To keep them a bit firm as well I didn’t slice or halve them either.
- The larger you keep them the longer you can cook them to draw in those other great flavors.
I tend to under season to begin with and test when it’s done. Adding a bit more salt and pepper once they’re done is better than having too much. You can’t fix over seasoned anything really.
I kid you not, pressure cooking has changed my life!
Time needed: 9 minutes.
Pressure cooker mushrooms
Set pot to saute and add your butter, garlic and diced onions. Allow butter to melt and onions to soften a bit.
- Clean mushrooms
Clean dirt off shrooms with a wet paper towel or run under slowly pouring cold water just to get debris off. Put on a few paper towels and roll up gently to get water off the outside of them.
- Add ingredients
Add mushrooms into pot with onions. Saute for 3-4 minutes stirring often (but gently) just to soften slightly. Turn pot off.
Close lid and seal release valve. Set to high pressure for 5 minutes followed by a quick release.
Use a slotted spoon to lift out sauteed mushrooms and draining juices. Leave extras in pot with butter sauce until served.
When using an Instant Pot I always use wooden utensils, this slotted spoon is my favorite one. I use it for everything.
- Essentially what you’ll have are perfectly cooked sauteed mushrooms once they’re done.
- Why do I prefer this method? Because I don’t have to stand and watch them for 15 minutes at the stovetop.
- It’s just add garlic and mushrooms in the pot and set to high pressure for a few minutes with a quick release at the end.
If you wanted to double this amount I would set the cook time for the same amount. Of course the softer you want them the more minutes you’d need. Five seems perfect for us, not mushy at all.
You can print recipe below, or come back here often because we love “seeing you”. 😉 If you’re looking for other easy InstaPot recipes we have a bunch!
- Use our Instant Pot vegetable cook times sheet here to determine how long each food takes.
- Our pressure cooker green beans are incredible too, my daughters’ favorite side. Ok, our air fryer green beans may be a close second.
- We have made a tempura batter version of fried mushrooms too that are pretty great.
Instant Pot Mushrooms
- Set pot to saute, add butter, garlic and onions. Cook until onions soften.
- Rinse and dry with a paper towel your mushrooms, add them into your pot. Gently stir and cook for 3-4 minutes. Turn pot off.
- Add broth, then close lid and steam valve.
- Set to high pressure for 5 minutes followed by a quick release.
- Use slotted spoon to serve, top with parmesan and sprinkle with salt and pepper.