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    Home » Recipe Index » Vegetarian Dishes

    Vegetarian Stroganoff in the Instant Pot

    August 7, 2019 Updated September 29, 2022 By Rebecca 30 Minute Meals, Entrees, Instant Pot Recipes, Pasta Dishes, Recipe Index, Vegetarian Dishes

    Jump to Recipe Jump to Video Print Recipe
    lentil stroganoff over egg noodles on a blue plate with text overlay

    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!

    Instant Pot lentil stroganoff in a bowl

    [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
    • What makes this mushroom stroganoff so good?
    • How to make Instant Pot Lentil Stroganoff
    • Substitutions/Tips
    • FAQ
    • How to Repurpose this lentil stroganoff recipe
    • What can I make with leftover ingredients?

    How this lentil stroganoff will make your life easier

    PIN HERE to add to your recipe box.

    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

    onions cooking in an instant pot

    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.

    Mushrooms, onions, and lentils in an Instant Pot

    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.

    Cooked mushrooms and lentils in aluminum bowl for Instant Pot lentil stroganoff

    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.

    Lentil stroganoff in aluminum bowl for Instant Pot lentil stroganoff

    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

    What is stroganoff sauce made of?

    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.

    Can you make stroganoff without meat?

    You can make vegetarian stroganoff with the mushrooms, I added lentils for added heartiness, they soften up really well in this dish.

    What kind of meat is good for stroganoff?

    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.

    Instant Pot lentil stroganoff on a plate with parsley on top

    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!

    close up of lentil stroganoff with parsley
    Print Pin
    4.91 from 11 votes

    Instant Pot Lentil Stroganoff

    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. 
    Course dinner, Main Course
    Cuisine American, Russian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 2 people
    Author Rebecca

    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

    Instant Pot Lentil Stroganoff

    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.

    Want to get more single serving recipes and others like this vegetarian stroganoff delivered to your inbox? Click here to download my Single Serving Cookbook.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

    More Vegetarian Dishes

    • chia seed pudding with coffee, yogurt, chocolate shavings
      Coffee Chia Pudding
    • macaroni and cheese, broccoli on black plate
      Single Serving Mac and Cheese
    • square image of tomato and white beans in dish with bread
      Cheesy White Bean Tomato Bake
    • lentil curry on white and pink plate
      Lentil Spinach Curry for One

    About Rebecca

    Welcome! I’m Rebecca, a food loving dietitian. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Jessica Fasano Formicola says

      February 23, 2018 at 8:19 am

      5 stars
      This is making me so hungry! Lentils are so versatile and this stroganoff is the perfect way to showcase them!

      Reply
      • Rebecca says

        February 26, 2018 at 4:10 pm

        yes! thanks

        Reply
    2. Farrah says

      February 23, 2018 at 8:27 am

      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!

      Reply
      • Rebecca says

        February 26, 2018 at 4:10 pm

        ahhh haha! YES! ya I bet it'd adapt pretty well to a crockpot.

        Reply
    3. Traci says

      February 23, 2018 at 9:30 am

      5 stars
      Welllll, this looks and sounds amazing and delicious. I am in love with lentils...and stroganoff! So, winning here! Pinning now 🙂

      Reply
      • Rebecca says

        February 26, 2018 at 4:09 pm

        same here! lentils are so yummy!

        Reply
    4. Jacque Hastert says

      February 23, 2018 at 9:35 am

      5 stars
      Love this vegetarian dish. Perfect for Meatless Mondays.

      Reply
      • Rebecca says

        February 26, 2018 at 4:08 pm

        yay! it's delicious

        Reply
    5. Edyta at Innocent Delight says

      February 23, 2018 at 9:47 am

      5 stars
      I love stroganoff and I would like to try this vegetarian version. I need to get myself an instant pot asap.

      Reply
      • Rebecca says

        February 26, 2018 at 4:07 pm

        yes! time to get an instant pot for sure!

        Reply
    6. Britt | Sweet Tea and Thyme says

      February 23, 2018 at 10:33 am

      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!

      Reply
      • Rebecca says

        February 26, 2018 at 4:07 pm

        yay! it's so easy & delicious

        Reply
    7. Carrie A Groff says

      February 23, 2018 at 11:31 am

      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.

      Reply
      • Rebecca says

        February 26, 2018 at 4:06 pm

        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

        Reply
    8. Rachel says

      February 23, 2018 at 1:38 pm

      I do love my Instant Pot. I haven't used it as much as I should yet, though!

      Reply
      • Rebecca says

        February 26, 2018 at 4:03 pm

        same! I'd love to use it every day

        Reply
    9. Abbey Sharp says

      February 23, 2018 at 1:54 pm

      5 stars
      Man, instant pot makes everything better! This is the perfect weeknight meal!

      Reply
      • Rebecca says

        February 26, 2018 at 4:03 pm

        right?! thanks

        Reply
    10. Mikki says

      February 23, 2018 at 2:59 pm

      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.

      Reply
      • Rebecca says

        February 26, 2018 at 4:03 pm

        yes you do! it's so easy

        Reply
    11. Jessica Levinson says

      February 23, 2018 at 7:17 pm

      What an easy and delicious dinner for the family! Love your vegetarian take on this!

      Reply
      • Rebecca says

        February 26, 2018 at 4:02 pm

        thanks Jessica!

        Reply
    12. Emily says

      February 23, 2018 at 10:05 pm

      Genius use of lentils! I have to be in the mood for stroganoff, but this looks awesome!

      Reply
      • Rebecca says

        February 26, 2018 at 4:02 pm

        thanks! It's not exactly the same, but a great vegetarian version

        Reply
    13. Summer @ summer-price.com says

      February 23, 2018 at 10:06 pm

      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!

      Reply
      • Rebecca says

        February 26, 2018 at 4:01 pm

        ya, it turned out delicious! and yes, it pretty much doubles the cooking time

        Reply
    14. Laura says

      February 24, 2018 at 1:32 am

      Wow, lentils and mushrooms are my favorite combination. Haven't thought about making stroganoff. I'm going to try that one next week 🙂

      Reply
      • Rebecca says

        February 26, 2018 at 4:00 pm

        right?! let me know if you try it

        Reply
    15. Brittany Poulson says

      March 02, 2018 at 12:11 am

      I need to use lentils more often. I forget about them sometimes, but really do make a great addition to many dishes!

      Reply
    16. IPnewbie says

      June 18, 2018 at 10:27 pm

      How many people is this supposed to serve?

      Reply
      • Rebecca says

        June 19, 2018 at 8:35 am

        4-6! thanks for asking, I didn't realize I missed that

        Reply
    17. IPnewbie says

      June 19, 2018 at 8:53 am

      Thanks!

      Reply
    18. Jason says

      August 05, 2018 at 4:02 pm

      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.

      Reply
      • Rebecca says

        August 07, 2018 at 10:19 am

        ohhh that sounds delicious! thanks for sharing the changes you made!

        Reply
        • Jason says

          August 17, 2018 at 8:38 am

          5 stars
          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.

          Reply
          • Rebecca says

            August 17, 2018 at 4:31 pm

            thanks for sharing

    19. Amy says

      September 17, 2018 at 8:15 pm

      5 stars
      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!

      Reply
      • Rebecca says

        September 18, 2018 at 11:36 am

        such great news to hear, thanks for sharing!

        Reply
    20. Doreen Rodo says

      June 24, 2019 at 5:02 pm

      I posted this recipe on my Facebook page. It sounds really good and many of my friends have Instant Pots. #dietitianspromotingdietitians

      Reply
      • Rebecca says

        June 24, 2019 at 10:12 pm

        awe thanks Doreen! I really appreciate it

        Reply
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    At Nourish Nutrition, you'll find bold, flavorful recipes for one. Most are single serving, and all have suggestions to use up the leftover ingredients so you can stop throwing away unused ingredients & leftovers!

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