Instant Pot Mushroom and Potato Paprikash

Name: Instant Pot Mushroom and Potato Paprikash
Total time: 35 min
Yield: 6 servings
Cuisine: eastern european
Ingredients: 1/4 cup vegetable oil, plus more as needed; 2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches; Salt and black pepper; 1 tablespoon unsalted butter; 1 large yellow or red onion, chopped; 8 garlic cloves, smashed and chopped; 2 tablespoons sweet paprika, preferably Hungarian; 1/2 teaspoon smoked paprika; 1/4 cup dry white wine; 1 cup vegetable stock; 1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces; 1 cup sour cream, at room temperature; 3 tablespoons all-purpose flour; 1 (14-ounce) can crushed tomatoes; 1/2 cup chopped dill or 2 teaspoons dried dill; 1/2 cup chopped parsley

By Sarah DiGregorio

Updated Nov. 18, 2021

Instant Pot Mushroom and Potato Paprikash — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 to 35 minutes
Rating: 4(1,042)
Comments: Read comments

An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it’s used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop.

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Ingredients

Yield:6 servings

¼cup vegetable oil, plus more as needed
2pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
Salt and black pepper
1tablespoon unsalted butter
1large yellow or red onion, chopped
8garlic cloves, smashed and chopped
2tablespoons sweet paprika, preferably Hungarian
½teaspoon smoked paprika
¼cup dry white wine
1cup vegetable stock
1½pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces
1cup sour cream, at room temperature
3tablespoons all-purpose flour
1(14-ounce) can crushed tomatoes
½cup chopped dill or 2 teaspoons dried dill
½cup chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
Step 2
Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
Step 3
Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

Ratings

4 out of 5

1,042 user ratings

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Comments

Sam3 years ago

This recipe has great bones, but a few basic things: never add salt to browning mushrooms—they’ll just dump liquid and steam; use red wine to deglaze for this, not white; use thyme, not dill; add the tomatoes *before* pressure cooking, not after—they need to be cooked to avoid sharpness (and potatoes aren’t like beans, they cook through fine with tomatoes and other acids).

Anne3 years ago

Make sure you get the paprika to "bloom" in the oil, when it starts to smell fragrant" before you add the wine.

Alex3 years ago

This was a great soup! I served it at a dinner party where there were some lactose free guests. So I let people add their own sour cream. People liked it with or without! Otherwise followed the recipe exactly. Will make again.

emmy3 months ago

The outcome of this recipe is delicious and very flavourful, but the recipe itself is written in a confusing way. I would suggest reading it carefully and re-writing before diving in! It's a complex one with a lot going on. Works great with Tofutti plant-based sour cream.

Joules6 months ago

I used ground cayenne because I didn't have as much paprika as I thought. I thought it was very tasty. I'll try adding the tomatoes before pressure cooking.

Kit's Point1 year ago

Quite nice! It's a versatile recipe that will allow for different additions (like chicken or cauliflower) in the future. This is what worked for me: -no salt when browning (but added it just before pressure cooking) -tomatoes added before pressure cooking -4 minutes cook time instead of 2 -used red wine (but I don't think it would make much of a difference) I think a little more heat would make it perfect. Next time I'm going to add hot paprika or cayenne.

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