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Instant Pot Mushroom Yakhni - Kashmiri Mushroom

This creamy yogurt based mushroom recipe is very easy to make.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Kashmiri, North Indian
Servings 4




  • Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room temperature.
  • Whisk the yogurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
  • Wash the mushrooms well. Make 1 inch deep and wide slits on the head of each mushroom.


  • Select sauté on the instant pot and adjust to normal.
  • Add oil to the pot. 
  • When the oil is hot, add cloves, bay leaves, cinnamon stick, black and green cardamom pods, caraway seeds, and asafoetida.
  • When the caraway seeds splutter add the mushrooms. 
  • Sauté the mushrooms for about 2 minutes. Stir.
  • Add water, ground fennel, ground ginger, and salt. Stir.
  • Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
  • Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 4 minutes. 
  • When cooking is complete, use quick pressure release to depressurize.
  • Open the lid.
  • Select sauté and add the whisked yogurt mixed with rice flour slowly (one spoon at a time) to the pot mixing it continuously. This step is key. Add one large spoon of yogurt/rice flour mix and mix it in the gravy for about a minute. Then another spoon and stir again for up-to a minute. Keep doing this until you run out of the yogurt/rice flour mix. The continual mixing will prevent curdling of the yogurt.
  • When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it sauté for about 8 to 10 minutes until the gravy thickens. Yakhni has a lot of gravy but the yogurt will thicken it. Keep stirring occasionally.
  • Press cancel when the required consistency for the yakhni is reached. It should take between 3 to 4 minutes of sautéing with the yogurt mix.
  • Transfer to a serving bowl. Discard the bay leaves.


  • Serve over steamed rice.
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