How To Make Vegetarian Instant Pot Mushroom Stroganoff Recipe
Creamy and savory mushroom stroganoff made in an instant pot. Perfect for a meatless dinner!
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb sliced mushrooms
- 2 cups vegetable broth
- 1 tbsp Dijon mustard
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup sour cream
- 8 oz egg noodles
Instructions
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Set instant pot to sauté mode and heat olive oil.
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Add onion and garlic, cook until onion is translucent.
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Add mushrooms and cook for 5 minutes.
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Add vegetable broth, Dijon mustard, paprika, thyme, salt, and pepper. Close lid and set to manual pressure cook for 5 minutes.
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Once done, release pressure and stir in sour cream.
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Cook egg noodles according to package instructions.
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Serve mushroom stroganoff over cooked egg noodles.
Nutrition
- Calories : 343kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 25mg
- Sodium : 1249mg
- Total Carbohydrates : 46g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 11g
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