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Instant Pot Mushroom Potato Korma - HolyCowVegan.net
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5 from 2 votes

Instant Pot Mushroom and Potato Korma

An Instant Pot Mushroom and Potato Korma that is ready from scratch in under 20 minutes, and is perfect to scoop up with naan or roti, or ladle onto white rice. I use a blend of fresh and dry mushrooms here for most flavor and texture. Vegan, gluten-free, soy-free recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian fusion, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Instant Pot Mushroom and Potato Korma
Servings: 6 servings
Calories: 139kcal


  • ½ cup raw cashews
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • ¼ cup fried onions (I use a supermarket brand, like French's, for convenience, but you can also make your own by deep-frying onions)
  • 2 teaspoons ginger garlic paste
  • 1 cup dried shiitake mushrooms (wild mushroom varieties like chanterelle or oysters are great here too. Steep the mushrooms in two cups of water for 30 minutes. Mine were pre-sliced, but if you need to, slice them. Save the stock.)
  • 8 oz crimini mushrooms (or button mushrooms, quartered)
  • 4 medium potatoes (cubed)
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne (optional)
  • ½ teaspoon turmeric
  • 1 tablespoon garam masala * Use storebought, if you'd rather, or check the recipe notes for a link to my homemade DIY garam masala recipe.
  • Salt to taste
  • Juice of ½ lemon
  • 2 tablespoons cilantro (coriander leaves, optional, for garnish)


  • Place the cashews, poppy seeds, fried onions and sesame seeds in a blender with ½ cup of water and blend into a smooth paste. Set aside.
  • Place the steel insert in your Instant Pot and add 2 tablespoon of water.  Set the Instant Pot to saute, and add the ginger and garlic.
  • Saute for 2 minutes or until the water has dried up. Add the potatoes, all the mushrooms along with the stock from soaking the dry mushrooms, ground black pepper, cayenne, if using, turmeric, garam masala, and salt to taste.
  • Add the cashew paste. Give it all a good stir.
  • Click on the Instant Pot lid and set the Instant Pot to high pressure for five minutes.
  • After cooking has ended and the pressure has released, open and squeeze in the lemon juice and add cilantro, if using. Check for salt and add more if needed. Serve hot.


  • Check out my homemade garam masala recipe here.
  • If making this recipe without an Instant Pot, follow all the steps as directed, but add the potatoes with some water before you add the mushrooms. Let the potatoes cook to tenderness, and then add the mushrooms and proceed with the recipe. After the stew comes to a boil, lower heat and let it cook for 10 minutes to let the flavors meld.
  • For a nut-free version, use a cup of coconut milk instead of cashews and blend with the sesame and poppy seeds as directed.
  • Serve hot with roti or paratha or naan, or with white or brown rice.


Calories: 139kcal | Carbohydrates: 12.5g | Protein: 4.1g | Fat: 9g | Potassium: 260mg | Fiber: 1.8g | Sugar: 3.3g | Calcium: 40mg | Iron: 2.5mg