Are you tired of slaving away in the kitchen for hours to create a delicious, comforting meal? Look no further! Our Instant Pot mushroom stroganoff recipe is a game-changer, ready in just 30 minutes and packed with flavor. With tender mushrooms, creamy sauce, and al dente egg noodles, this American classic is sure to become a staple in your household. And the best part? It's incredibly easy to make, even on a busy weeknight. So, what are you waiting for? Let's dive in and get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz egg noodles
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of egg noodles, 2 cups of sliced mushrooms, 1 chopped onion, 2 minced garlic cloves, 2 cups of vegetable broth, 1 cup of sour cream, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste.
- Set your Instant Pot to the 'Sauté' function. Once it is hot, add a splash of oil (optional) and the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and continue to sauté for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the pot. Sauté the mushrooms for about 5 minutes until they are softened and have released some of their moisture.
- Pour in the vegetable broth and stir to combine all the ingredients. Make sure to scrape the bottom of the pot to deglaze and remove any bits stuck to the bottom.
- Add the egg noodles to the pot, ensuring they are submerged in the broth. Do not stir them in; just gently press them down with a spatula.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 4 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir the contents of the pot. Add the Worcestershire sauce and sour cream, mixing well until everything is combined and creamy. If the stroganoff is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired, and enjoy your delicious Instant Pot mushroom stroganoff!
Tips
- * Make sure to deglaze the bottom of the pot after sautéing the onion and mushrooms to prevent any burnt bits from affecting the flavor of your dish. * Don't overmix the stroganoff after adding the sour cream and Worcestershire sauce, as this can cause the sauce to become too thick and sticky. * If you prefer a thicker sauce, simply simmer the stroganoff for a few minutes after adding the sour cream and Worcestershire sauce. * Experiment with different types of mushrooms, such as cremini or shiitake, for a unique flavor profile. * Serve with fresh herbs, such as parsley or dill, for a bright and refreshing touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 55mg
