Paleo Instant Pot Recipes

Instant Pot Curry With Mushroom & Peas (Matar Mushroom)

This Instant Pot Mushroom & Green Pea Creamy Tomato Curry (Matar Mushroom) is made with sliced white mushrooms that pair perfectly with the sweetness of green peas in a tomato-cashew–based sauce. This guest recipe is from the cookbook Vegetarian Cooking With Your Instant Pot by Manali Singh.

Instant Pot Mushroom Pea Curry - Vegan pressure cooker recipe

This is one recipe that even the mushroom haters will eat! Sliced white mushrooms are cooked with green peas in a tomato-cashew–based sauce. The sweetness of the green peas pairs perfectly with the mushrooms. It’s delicious to eat matar mushroom with a plain paratha.

Mushrooms are a great addition to your diet. They are high in vitamin D and B. Great source of copper and phosphorus which helps form collagen that keeps your bones from becoming brittle giving you energy and helps in protein development and growth for cells and tissues. It has high selenium, which protects the body cells of damage and strengthens the immune system. Also, high in potassium to control blood pressure.


This is a great dish for a meatless Monday to introduce more plant-based meals into your diet. There are more vegetarian recipe ideas in the cookbook Vegetarian Indian Cooking With Your Instant Pot and we’ve reviewed the cookbook here.

Instant Pot Mushroom Pea Curry

Instant Pot Mushroom & Green Pea Creamy Tomato Curry (Matar Mushroom)

  • Author: Manali Singh
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3-4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Indian


¾ cup (100 g) frozen green peas
¼ cup (60 ml) milk, almond or regular
¼ cup (25 g) cashews
2 medium tomatoes
1 small red onion
3 cloves garlic
½-inch (13-mm) piece of ginger
1 tbsp (15 ml) oil of choice
1 bay leaf
½ tsp coriander powder
½ tsp garam masala
¼ tsp red chili powder, or to taste
¼ tsp turmeric powder
½ tsp kashmiri red chili powder, optional
¾ tsp salt, or to taste
2–3 cups (150–200 g) white mushrooms, sliced
¾ cup (180 ml) water
½ tsp kasuri methi (fenugreek leaves), crushed
½ tsp sugar


Soak the frozen green peas in warm water for 10 minutes, then drain. Soak the cashews in warm milk for 15 minutes. In a blender, pulse the tomatoes and the cashew–milk mixture into a purée. Scoop out the purée and set aside. Using the same blender, grind the onion, garlic, and ginger to a smooth paste (you may need to add a couple of tablespoons of water).

Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf. Sauté for a few seconds, and then add the prepared onion–ginger–garlic paste to the pot. Cook the paste for 3 to 4 minutes until the smell of onion disappears. Add the tomato-cashew paste, stir and cover the pot with a glass lid and cook for 3 minutes. Add the coriander powder, garam masala, red chili powder, turmeric powder, kashmiri red chili powder (if using) and salt. Mix to combine and cook the spices with the masala for another minute or so.

Stir in the sliced mushrooms and green peas and cook for 1 minute. Add the water, stir and close the pot with its lid. Press the manual or pressure-cook button, making sure the valve is in the sealing position. Cook on high pressure for 2 minutes, then release the pressure quickly. Unlock the lid, then add the crushed kasuri methi and sugar and mix to combine. Enjoy with roti or naan.


You can adjust the amount of water to your preference. I like more sauce in the matar mushrooms and hence added ¾ cup (180 ml) of water. For a thicker sauce, add ½ cup (120 ml) of water.


  • Serving Size: 2


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