Mushroom Bean Meatless Stroganoff in a Pressure Cooker
D J
almost 2 years ago
This hearty and flavorful stroganoff is made with mushrooms and beans instead of meat, making it a perfect vegetarian option. The pressure cooker makes it quick and easy to prepare, while still delivering a rich and satisfying meal.
Cooking Time
20 minutes
Serving Size
4
Nutrition Per Serving
Cal
450
Protein
15g
Fat
15g
Sat Fat
5g
Carbs
65g
Chole
20mg
Fiber
10g
Sugar
8g
Sodium
800mg
Ingredients
- 1 pound mushrooms, sliced
- 1 can 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
Instructions
- In a pressure cooker, sauté the mushrooms, beans, onion, and garlic in olive oil until the vegetables are softened.
- Add the tomato paste, paprika, thyme, salt, and pepper, and stir to combine.
- Pour in the vegetable broth and stir to combine.
- Lock the lid in place and cook on high pressure for 10 minutes.
- Release the pressure and remove the lid.
- In a small bowl, whisk together the sour cream and cornstarch.
- Stir the sour cream mixture into the stroganoff and cook on sauté mode until the sauce thickens.
- Serve the stroganoff over cooked egg noodles.
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