This Instant Pot vegetarian stroganoff with tender, meaty mushrooms is perfect when you need a comforting, easy dinner. This stroganoff is hearty, filling, and a vegetarian take on the traditional beef stroganoff. Try this Coconut Lentil Curry recipe too!
[This recipe was originally posted in February 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
How this lentil stroganoff will make your life easier
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If you're like me and love a good cosy meal during the winter, but don't have much time to prepare anything, this vegetarian stroganoff is perfect, buy all the veggies precut and ready to go, and it just takes 5 minutes of hands-on time, and 30 to cook.
Plus this recipe has such deep and delicious flavors, it tastes like it's been simmering over the stovetop for hours, when in reality, it just took you 30ish minutes. Plus you get 2 meals out of it. Perfect for leftovers.
Try these quick Instant Pot recipes too: Instant Pot Chicken Wings, Instant Pot Corned Beef & Cabbage, Cheesy Homemade Mashed Potatoes, Chicken and Yellow Rice, Instant Pot Chicken Fried Rice
What makes this mushroom stroganoff so good?
- Olive oil
- Onion
- Mushrooms
- Garlic
- Salt
- Pepper
- Red wine
- Green lentils
- Beef or vegetable broth
- Egg noodles
- Plain Greek yogurt
- Parsley for garnish
How to make Instant Pot Lentil Stroganoff
To start your vegetarian stroganoff, turn Instant Pot onto SAUTEE setting. Once it's hot (it heats up fast!) pour olive oil into pan, then diced onions, mushrooms, salt & pepper to bowl.
Stir until onions are translucent and mushrooms have released water by becoming about ⅓ smaller. It takes about 5-7 minutes. This step is important so your mushrooms aren't chewy.
Add garlic (minced) to your vegetarian stroganoff, then deglaze pan with red wine. Add green lentils and beef or veggie stock to sauteed vegetables. Mushrooms may not be completely covered, but that's ok.
Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Secure lid and set vent to SEALING. Let pressure release naturally for 10 minutes.
Boil water for egg noodles at this point. Cook noodles according to package directions.
Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Remove lid and add plain Greek yogurt to mixture. Mix together until incorporated.
Top hot noodles with vegetarian stroganoff mixture and garnish with chopped fresh parsley or fresh thyme if desired. Enjoy immediately.
Substitutions/Tips
- Use green lentils instead of other colors because they're the heartiest and will maintain their shape during the cooking process.
- To make this recipe super super easy, buy precut onions, garlic, and sliced mushrooms.
- Stir your mushrooms and onions frequently to avoid burning. The sautee setting gets hot!
- If you don't use or have any red wine on hand, sub vegetable or beef stock in your vegetarian stroganoff.
- You can use sour cream instead of the Greek yogurt, just use the same amount in the recipe
- Make it vegan with vegetable broth, vegan yogurt/sour cream.
- Other great add-ins: vegetables, but don't cook with the lentils. Add and cook for a minute or so.
FAQ
The creamy sauce for stroganoff is traditionally made with the base of a roux (which is a mixture of butter and flour). You can also make your sauce with oil, Greek yogurt, and vegetable broth like in this vegetarian stroganoff recipe.
You can make vegetarian stroganoff with the mushrooms, I added lentils for added heartiness, they soften up really well in this dish.
Beef is traditional for stroganoff, but if you're looking for a vegetarian option, lentils are delicious. Vegetable or beef stock add umami and meaty flavors to this vegetarian dish.
How to Repurpose this lentil stroganoff recipe
- This vegetarian stroganoff could make a delicious soup if you add a cup of broth, and maybe some more red wine? and some extra veggies (hearty greens, carrots)
- Who doesn't love mushrooms over a good steak? Grill yourself up a nice steak & top with these stroganoff leftovers
What can I make with leftover ingredients?
- Lentils: Coconut Lentil Curry
- Mushrooms: Mushroom Cream Sauce for Ravioli, Pasta with Mushrooms and Green Beans, Vegetarian Hash, and Healthy Breakfast Tacos
- Greek Yogurt: Overnight Oats with Yogurt, Chicken Salad Pita, Fish Tacos with Citrus Salsa and White Sauce
Did you make this vegetarian stroganoff? leave me a comment to share how it turned out!
Instant Pot Lentil Stroganoff
Equipment
- cutting board
- knife
- Instant Pot
- Stock Pot
- Large Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup diced white onion
- 1 pound mushrooms sliced
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup red wine
- ½ cup green lentils rinsed
- 1 cup beef or vegetable broth
- ½ pound egg noodles
- ½ cup plain Greek yogurt
- parsley for garnish
Instructions
- Turn Instant Pot onto sautee setting. Once hot, pour 1T olive oil into pan, then ½ c diced onions, 1 lb sliced mushrooms, ½ teaspoon salt & ¼ teaspoon ground pepper. Stir until translucent, about 5-7 minutes. Add 1 clove garlic (minced), then deglaze pan with ¼ cup red wine. Stir and cook for 2 more minutes.
- Add ½ green lentils and 1 c stock to vegetables. The mushrooms will not be completely covered, but that's ok. Stir. Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Place lid on, and set vent to SEALING.
- Once timer has gone off, let pressure release naturally for 10 minutes. While pressure is releasing, cook ½ lb egg noodles according to package directions. Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Let remaining steam release. Open lid once it's unlocked. Add ½ c plain Greek yogurt, stir together. Pour over hot noodles, and garnish with fresh parsley if desired. Enjoy
Video
Notes
- Use green lentils instead of other colors because they're the heartiest and will maintain their shape during the cooking process.
- To make this recipe super super easy, buy precut onions, garlic, and sliced mushrooms.
- If you don't use or have any red wine on hand, sub vegetable or beef stock
- You can use sour cream instead of the Greek yogurt, just use the same amount in the recipe
- Parmesan cheese is also great on this stroganoff!
- If you want to sub the red wine, sub with equal parts grape juice OR broth.
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Jessica Fasano Formicola says
This is making me so hungry! Lentils are so versatile and this stroganoff is the perfect way to showcase them!
Rebecca says
yes! thanks
Farrah says
I'm so hungryyyyyy. *-* I don't have an instant pot, but I have a bag of lentils I've been meaning to use up--maybe I can adapt this recipe for my crockpot! :D!
Rebecca says
ahhh haha! YES! ya I bet it'd adapt pretty well to a crockpot.
Traci says
Welllll, this looks and sounds amazing and delicious. I am in love with lentils...and stroganoff! So, winning here! Pinning now 🙂
Rebecca says
same here! lentils are so yummy!
Jacque Hastert says
Love this vegetarian dish. Perfect for Meatless Mondays.
Rebecca says
yay! it's delicious
Edyta at Innocent Delight says
I love stroganoff and I would like to try this vegetarian version. I need to get myself an instant pot asap.
Rebecca says
yes! time to get an instant pot for sure!
Britt | Sweet Tea and Thyme says
Yummy! All these instant pot dishes I've been seeing lately makes me want to go make some new dishes, this would be first on my list!
Rebecca says
yay! it's so easy & delicious
Carrie A Groff says
I never really liked Stroganoff...maybe partly because my mom always made the boxed kind (yuk!) and maybe it's the mushrooms and sauce...not sure, but my husband absolutely loves it. This would be a healthier version for him...although I would have to keep the beef because he does not do any kind of lentil lol And...I don't have an Instant Pot.
Rebecca says
you can use the base & just replace the lentils with beef. And you'd just brown the meat after the onions, then add the Greek yogurt at the very end
Rachel says
I do love my Instant Pot. I haven't used it as much as I should yet, though!
Rebecca says
same! I'd love to use it every day
Abbey Sharp says
Man, instant pot makes everything better! This is the perfect weeknight meal!
Rebecca says
right?! thanks
Mikki says
I am still behind on the whole instapot thing, but I see so many great recipes like this one. I'm thinking I need to ask for one for my birthday for sure.
Rebecca says
yes you do! it's so easy
Jessica Levinson says
What an easy and delicious dinner for the family! Love your vegetarian take on this!
Rebecca says
thanks Jessica!
Emily says
Genius use of lentils! I have to be in the mood for stroganoff, but this looks awesome!
Rebecca says
thanks! It's not exactly the same, but a great vegetarian version
Summer @ summer-price.com says
I never would have thought to make a lentil stroganoff. I think that's a great idea. I always forget about the extra time to build pressure in my instant pot so it is a great reminder!
Rebecca says
ya, it turned out delicious! and yes, it pretty much doubles the cooking time
Laura says
Wow, lentils and mushrooms are my favorite combination. Haven't thought about making stroganoff. I'm going to try that one next week 🙂
Rebecca says
right?! let me know if you try it
Brittany Poulson says
I need to use lentils more often. I forget about them sometimes, but really do make a great addition to many dishes!
IPnewbie says
How many people is this supposed to serve?
Rebecca says
4-6! thanks for asking, I didn't realize I missed that
IPnewbie says
Thanks!
Jason says
Fantastic recipe. Was looking for a good lentil recipe and made this tonight for my wife and I.
I made 2 changes: For the mushrooms, I used a mix of baby bella, oyster, and shitake. Next time I will use even more varieties.
Then for the stock, I used chicken stock because I find it has cleaner flavors than beef or vegetable and would let the mushrooms shine through more. I put 2 packets of unflavored gelatin into it to help add some body to the final product. Absolute home run in the end.
Rebecca says
ohhh that sounds delicious! thanks for sharing the changes you made!
Jason says
Back again with one more round of tweaks and I think I'm now done. The first round was full of mushroom flavor, but I thought I could add a few more layers of flavor. After reading a few recipes, I settled on paprika (1.5 tsp), ground thyme (.5 tsp), dijon mustard (2 tsp), soy sauce (1 tsp), worcestershire sauce (2 tsp), and asian fish sauce (1 tsp) [the last 3 came from the serious eats ultimate beef stroganoff recipe and I tend to trust JKLA on the umami bombs]. I didn't want to think too hard about it so I just dumped those all in with the salt and pepper and stirred them in after deglazing with the wine but before adding the stock, lentils, and mushrooms. Final product was still super earthy and mushroomy but a little brighter and more complex. Also added trumpet and maitake mushrooms, but I'll never keep my mushroom mix the same. That'll always just be what looks good when I'm at the grocery store.
Rebecca says
thanks for sharing
Amy says
I found this recipe by simply googling “vegetarian instant pot recipe,” and good grief, I have never had such success with a recipe from a random google search. Absolutely delicious, and super easy. Will definitely be in my rotation from now on. Thank you for sharing!
Rebecca says
such great news to hear, thanks for sharing!
Doreen Rodo says
I posted this recipe on my Facebook page. It sounds really good and many of my friends have Instant Pots. #dietitianspromotingdietitians
Rebecca says
awe thanks Doreen! I really appreciate it