Mushroom and Bean Stroganoff in a Pressure Cooker

About this recipe

This updated mushroom and bean stroganoff combines earthy mushrooms, protein-packed beans, and a creamy sauce to create a quick and satisfying meal in your pressure cooker. Ideal for busy weeknights or as a comforting dish for any special occasion, it's an easy and delicious vegetarian option that delights everyone.

Ingredients

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

Directions

1. 1

   Set the pressure cooker to sauté mode and heat the olive oil.

2. 2

   Sauté onion and garlic for 2-3 minutes until softened.

3. 3

   Add mushrooms and cook until they release their liquid, about 3 minutes.

4. 4

   Stir in white beans, vegetable broth, tomato paste, paprika, thyme, salt, and pepper.

5. 5

   Lock the lid and set to high pressure for 8 minutes.

6. 6

   Perform a quick release to release the pressure.

7. 7

   Stir in sour cream until well combined.

8. 8

   Serve over cooked egg noodles.