Mushroom Bean Stroganoff in a Pressure Cooker
D J
almost 2 years ago
This hearty and flavorful stroganoff is made with mushrooms, beans, and a creamy sauce. It's perfect for a cozy weeknight dinner or a special occasion.
Cooking Time
20 minutes
Serving Size
4
Nutrition Per Serving
Cal
450
Protein
18g
Fat
12g
Sat Fat
5g
Carbs
70g
Chole
25mg
Fiber
10g
Sugar
6g
Sodium
600mg
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can 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
Instructions
- Set the pressure cooker to sauté mode and heat the olive oil.
- Add the onion and garlic and sauté for 2-3 minutes, until softened.
- Add the mushrooms and sauté for another 2-3 minutes, until they release their liquid.
- Add the white beans, vegetable broth, tomato paste, paprika, thyme, salt, and black pepper. Stir to combine.
- Lock the lid in place and set the pressure cooker to high pressure for 8 minutes.
- When the cooking time is up, use the quick release to release the pressure.
- Stir in the sour cream and serve over cooked egg noodles.
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