instant pot chilli mushroom

Instant pot chilli mushroom with step by step photos. This is a really quick method to make Chinese style spicy and delicious chilli mushroom in the instant pot. The cooking time is about 10 minutes right from start to finish. Include 5 to 10 minutes of chopping the ingredients and a Tasty Chinese style meal is ready within 15 to 20 minutes.

Instead of thinking of ordering a takeaway or going to the nearby Chinese restaurant, prepare this instant pot chilli mushroom at home. You won’t regret.

instant pot chilli mushroom

This instant pot chilli mushroom has a sauce. There is another version, I have shared earlier which is a crispy snack version – Dry chilli mushroom.

After getting the instant pot, I make many recipes in it such as this one. Hence I have updated this recipe post with the instant pot method.

I used to make chilli mushroom gravy on the stovetop first but now make it in the instant pot. In the recipe post, I have explained Both the instant pot and stovetop methods.

This recipe is very simple and easy. You don’t need to prepare any batter and fry the mushrooms. The mushrooms are sauteed first, sauces are added and then cooked.

Most of the times I make food which is quick and easy to prepare. Some Indian recipes are time-consuming but at times all I want is to make something quick for our rumbling tummies.

At times it is best to make some quick Chinese style recipes. Yes quick ones, not the ones which have extensive chopping and preparation like a Veg manchurian or Gobi manchurian.

This chilly mushroom gravy is spicy as apart from green chillies, I have also added red chilli sauce. You can decrease the number of green chillies and red chilli sauce if you want less heat and spice.

Serve instant pot chilli mushroom with fried rice, noodles, fettuccine pasta or even dinner rolls or bread. Dinner rolls or bread just soak up the spicy, sour, sweet, umami sauce and taste yum. You can also serve with naan or roti and steamed rice.

How to make instant pot chilli mushroom

Preparing sauce mixture:

1. Firstly in a small bowl, take 1 tablespoon bragg’s liquid aminos or 2 teaspoons soy sauce, 2 teaspoons red chilli sauce, 2 teaspoons green chilli sauce and 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.

sauces in a small bowl

2. Add ¼ to ½ teaspoon crushed black pepper, ¼ teaspoon salt and ½ teaspoon sugar.

adding crushed black pepper

3. Mix very well and keep aside.

mix the sauce mixture

Cooking in the instant pot

4. Switch on the instant pot. Press the sauté button on less mode for 7 to 8 minutes.

switching on instant pot

5. Let it display hot and then add 2 tablespoons toasted sesame oil.

add sesame oil to instant pot

6. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger and 2 to 3 green chillies, slit or diagonally sliced.

garlic and ginger in instant pot

7. Sauté on low for 1 to 2 minutes.

saute ginger garlic

8. Add ¼ cup chopped scallions (only the white part) or spring onion whites and 1 teaspoon finely chopped celery – optional.

adding chopped scallions

9. Press sauté again and set to normal. Sauté scallions for minute.

saute chopped scallions

10. Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced green bell pepper (capsicum).

adding chopped mushrooms to instant pot

11. Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté setting to less.

saute the chopped mushrooms

12. Add the sauce mixture which we had prepared earlier.

add sauce mixture

13. Mix very well.

mix the mixture

14. Add ½ cup water or vegetable stock. Stir well.

add water or vegetable stock

15. Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the timer for 5 minutes.

setting instant pot

Making corn starch slurry

16. Meanwhile take 2 teaspoons tapioca starch or corn starch or potato starch and 1 tablespoon water in a small bowl.

making corn starch slurry in a bowl

17. Mix very well and keep aside.

making corn starch slurry

Thickening the sauce

18. After 5 minutes, do a quick pressure release and then open the lid.

open instant pot lid

19. Stir the prepared slurry and add it to the mushrooms.

add corn starch slurry to instant pot

20. Mix again very well.

mix

21.press sauté button again on normal mode for 1 to 2 minutes.

setting instant pot button

22. Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If the sauce becomes too thick add some hot water.

simmer chilli mushroom gravy

23. Once the sauce gets thickened, press the cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix. Check the seasonings and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.

add seasoning to chilli mushroom gravy

24. Serve instant pot chilli mushroom hot with bread rolls, fried rice, noodles or fettuccine pasta. Garnish with some finely chopped scallion greens while serving.

instant pot chilli mushroom

More instant pot recipes

Stovetop chilli mushroom gravy

INGREDIENTS

  • 200 to 250 grams white button mushrooms, chopped or sliced
  • 1 small to medium bell pepper sliced or chopped
  • ¼ cup onion or spring onions whites (scallion whites), chopped
  • 1 tablespoon finely chopped celery, optional
  • ½ tablespoon finely chopped ginger
  • ½ tablespoon finely chopped garlic
  • 2 to 3 green chilies, finely chopped or slit
  • 1 tablespoon corn flour dissolved in 2 tablespoons water
  • 1 tablespoon soy sauce – add less or more as you prefer
  • ½ tablespoon rice vinegar or rice wine or white vinegar
  • ½ teaspoon freshly crushed black pepper or black pepper powder or white pepper powder
  • 2 tablespoons oil
  • ½ teaspoon sugar as required
  • Salt as required
  • ½ tablespoon green chilli sauce
  • ½ tablespoon red chilli sauce
  • ½ tablespoon rice vinegar or rice wine or white vinegar
  • 1 or 1.25 cups water or vegetable stock
  • Some chopped spring onion greens (scallion greens) for garnishing

INSTRUCTIONS

1. Rinse 200 to 250 grams mushroom in water and then chop them. Heat  2 tablespoons oil in a wok or kadai. Add ¼ cup chopped onions or chopped spring onion whites.

chilli mushroom recipe

2. Stir fry them on medium heat till they become translucent.

chilli mushroom recipe

3. Now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. Stir fry for a minute.

chilli mushroom recipe

4. Then add 1 small to medium sized, sliced or chopped bell pepper (capsicum) and 1 tablespoon finely chopped celery. Addition of celery is optional. Stir fry for a couple of minutes.

chilli mushroom recipe

5. Then add 200 grams of chopped mushrooms.

chilli mushroom recipe

6. Stir fry on medium heat till the mushrooms leave the water and start to get browned. They will shrink in size too. This will take about 7-8 minutes.

chilli mushroom recipe

7. When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.

chilli mushroom recipe

7. The whole mixture should become dry and the mushrooms can be lightly browned.

chilli mushroom recipe

8. Add 1 tablespoon soy sauce and mix well. You can add the soy sauce less or more as per your preference. Also add ½ tablespoon green chilli sauce and ½ tablespoon red chilli sauce.

chilli mushroom recipe

9. Mix very well.

chilli mushroom recipe

10. Then add ½ teaspoon freshly crushed black pepper (or pepper powder), ½ teaspoon sugar and salt as required. Add less salt as the sauces already have salt in them. Mix well.

chilli mushroom recipe

11. Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.

chilli mushroom recipe, chilli mushroom gravy recipe

12. Then add the corn starch paste.

chilli mushroom recipe, chilli mushroom gravy recipe

13. As soon as you add corn starch paste, mix very well.

chilli mushroom recipe, chilli mushroom gravy recipe

14. Simmer for a few minutes and let the chilli mushroom gravy thicken.

chilli mushroom recipe, chilli mushroom gravy recipe

15. Switch off the flame and add ½ tbsp rice vinegar (or rice wine or white vinegar). If using sweet rice wine or mirin, then reduce the sugar or skip it. Check the seasonings of mushroom chilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.

chilli mushroom recipe, chilli mushroom gravy recipe

16. Serve stove top chilli mushroom gravy hot with some veg fried rice, noodles, fettucine pasta or steamed rice. This spicy dish also goes well with bread or buns.

Indo Chinese chilli mushroom recipe, chilli mushroom recipe, chilli mushroom gravy recipe
The recipe is from the archives and was recently updated on 21 december 2019. 

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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Chilli Mushroom

4.89 from 9 votes
Quick and spicy Chinese style chilli mushroom made in the instant pot.
instant pot chilli mushroom
Author:Dassana Amit
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Course:side dish
Cuisine:indo chinese
Diet:vegan,vegetarian
Servings (change the number to scale):2
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 2 tablespoons toasted sesame oil or any neutral flavored oil
  • ½ tablespoon finely chopped garlic
  • ½ tablespoon finely chopped ginger
  • 2 to 3 green chilies, sliced diagonally or slit
  • ¼ cup

    chopped scallions

    (only the white part) or spring onion whites

  • 1 teaspoon finely chopped celery - optional
  • 200 to 250 grams white button mushrooms quartered or chopped
  • ⅓ 

    cup sliced green bell pepper - capsicum
  • ½

    cup water or vegetable stock, add more if required
  • 1 tablespoon finely chopped scallions greens or spring onion greens

for sauce

  • 1 tablespoon

    bragg's liquid aminos

    or 2 teaspoons soy sauce - add less or more as you prefer
  • 2 teaspoons red chilli sauce
  • 2 teaspoons green chilli sauce
  • 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
  • ¼ to ½ teaspoon freshly crushed black pepper or ground black pepper or white pepper
  • ½ teaspoon sugar or add as required
  • ¼ teaspoon salt or add as required

for starch slurry

  • 2 teaspoons

    tapioca starch

    or corn starch or potato starch 

  • 1 tablespoon water

for garnish

  • few finely chopped scallion greens or spring onion greens

INSTRUCTIONS

  • In a small bowl take all the sauce, salt, sugar, pepper and mix very well. Keep aside.
  • Press the sauté button on less for 7 to 8 minutes on the instant pot.
  • Let it display hot and then add 2 tablespoons oil.
  • Now add the ginger, garlic and green chilies and sauté on less mode for 1 to 2 minutes.
  • Add the chopped scallions (spring onions) and celery.
  • Press sauté again and set to normal mode. Sauté onions for minute.
  • Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced bell pepper (capsicum).
  • Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté heat setting to less.
  • Add the prepared sauce mixture and mix very well.
  • Add water or vegetable stock. Mix again.
  • Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the time for 5 minutes.
  • Meanwhile, make a slurry or paste by mixing 2 teaspoons tapioca starch or corn starch or potato starch with 1 tablespoon water. Keep aside.
  • After 5 minutes, do a quick pressure release and then open the lid. 
  • Stir the prepared slurry and add it to the mushrooms. Mix again very well.
  • Press the sauté button again on normal mode for 1 to 2 minutes.
  • Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If gravy becomes too thick add some hot water. 
  • Once the sauce gets thickened, press cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix.
  • Check the taste and add bragg's liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.
  • Serve instant pot chilli mushroom hot with bread rolls, fried rice, noodles or fettuccine pasta. garnish with some finely chopped scallion greens while serving.

NOTES

  • Green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one's taste.
  • Take care when sauteing the garlic, ginger, green chillies so that they do not get browned or burn.
  • Add more water or veg stock for a slight thin soupy sauce.
  • If using sweet rice wine or mirin instead of vinegar, then reduce the sugar or skip it.
  • You can even add both salt and sugar towards the end, once the instant pot mushroom chilli is done.
  • Add less salt as the sauces already have salt in them.
  • The recipe can be doubled. 

NUTRITION INFO (approximate values)

Nutrition Facts
Instant Pot Chilli Mushroom
Amount Per Serving
Calories 205 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1051mg46%
Potassium 414mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 280IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 32mg39%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 41µg39%
Calcium 9mg1%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 86mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

57 comments/reviews

  1. Your recipes are all great.I recently turned vegetarian and dont have words to say how they have helped me stay put.Thankyou so much Dassana.Keep going.5 stars

  2. Hi Dassana
    Your recipes are so good. I have just made the above recipe and it was so nice as I’m not keeping well and have a bad cold and voice..5 stars

  3. Your recipes are awesome and it tastes so delicious ..can u mail me some more easy recipes because i dont get enough from other sites5 stars

  4. This recipe looks delicious! I’ve seen it mentioned in a couple of recipes around the site, but could you please clarify what you mean by “green chilie”? I’m just not sure what kind of green chilies to buy, how big they should be, and so on.

    I live in Michigan in the United States, so I’m not sure what all will be available.

  5. Hi dassana. I m a student and have started cooking recently. I hav been using your recipes and they turn out great. You are of such a great help as now i dont have to keep calling mom asking her for recipes whenever i crave for anything in particular.

  6. Hi dassana,
    Whenever my hubby get angry I use to cook his favorite food which I can easy learn from u and now I can cook much better,and now he love me more,that’s because of u…..thanks alot

  7. this dish is so easy to make…..tasted good….wana to try more recpies now..thank alot …

  8. Love all your recipes have been trying them out for three weeks now and not one has failed me!!! Got me excited about cooking again!! Love you and please please keep up the good work!!

  9. Thank you for posting it! I enjoyed this dish, was easy to make and tasted good. I made the dry version and it turned out to be very spicy, not sure if it was the pepper or the chilies. I added 4 tbsps of yogurt and it worked out well.4 stars

  10. Thanks for this delicious dish.my whole family get proud in my cooking this fabulous dish n they gv me a name after enjoying this delicious dish i.e kitchen queen n itz regards only goes to u veg reciepies of india…..thanks alot..

  11. Looks creamy and yummy.
    I think adding celery gives the crunchiness. Love the idea of having this with sessame topped buns.

  12. hello:)
    i tried the recipe and it was fantastic!
    my hubby loved it too…served it with veg hakka noodles
    thank you so much for the recipe

  13. Hi Dassana,
    I cannot wait to make this. I really miss having chinese food here in the United States that tastes like the Chinese food in India.
    This recipe looks easy and delicious! Thanks for sharing.

  14. Hi dasanna.. This is the first time am trying out a recipe from you blog. I tried this recipe last week.. Its so so so awesome… Thanks for sharing this really quick recipe.. Tastes so yuuummmmmmmmmmmmyyyyy… 🙂

  15. recipe is awesome. tried n came out well. younger daughter came from college n relished it with rotis elder one who hates mushroom tried n relished it thanks a lot waiting to cook for hubby who is out of town

  16. This is awesome… All I need is mushrooms and capsicum to make it… I’ll try making it with fried rice next time.

  17. I never ate mushrooms as a child. Now, I cook them but in limited ways. Your recipe looks so easy to make. Now, I know what to cook with them when I buy them next time.

  18. No one eats mushrooms at my place, have never tried it. This recipe looks quick and simple….indo-chinese is something that I always ensure to eat during my delhi visits, old time memories :).

  19. nice n easy recipe..will try it soon..:)
    yestardy i tried ur tomato tokku..my hubby loved it.. thank u:)

  20. We Indians have this thing for indo-chienese don’t we. Even if not always, atleast once in a month we need that 🙂