Mushroom and White Bean Stroganoff in a Pressure Cooker

About this recipe

This delightful vegetarian stroganoff combines mushrooms and white beans for a rich and satisfying meal. Prepared in a pressure cooker, it's perfect for a quick yet hearty dinner. The creamy sauce and tender vegetables create a perfect blend that's delicious over noodles or served with crusty bread.

Ingredients

• 1 pound mushrooms, sliced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 12 ounces egg noodles, cooked

Directions

1. 1

   Sauté mushrooms, onion, and garlic in olive oil in a pressure cooker until softened.

2. 2

   Add tomato paste, paprika, thyme, salt, and pepper. Stir to combine.

3. 3

   Pour in vegetable broth and white beans. Stir well.

4. 4

   Secure lid and cook on high pressure for 10 minutes.

5. 5

   Release pressure and uncover. Whisk sour cream and cornstarch together.

6. 6

   Stir sour cream mixture into stroganoff; simmer on sauté mode until thickened.

7. 7

   Serve hot over cooked egg noodles.