Mushroom Stroganoff

You won’t miss the meat in this dish at all. I am not a fan of using meat substitutes, because I really feel like vegetables have so much lovely favor on their own. This stroganoff will show you how easy it is to modify traditional meat-based dishes into their vegetarian counterparts.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 30 minutes

Egg-Free, Nut-Free • 10 Ingredients or Less • SERVES 4

• 1 cup diced onion
• 3 cloves garlic, minced
• 1 (10-ounce) package frozen mixed mushrooms or 1½ cups sliced mixed fresh mushrooms
• 2 tablespoons butter or olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1¼ cups water
• 8 ounces fusilli or other pasta (about 2 cups)
• ½ cup sour cream
• ½ cup shredded Parmesan cheese
• ½ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, garlic, mushrooms, butter, mustard, soy sauce, salt, pepper, water, and pasta. Stir well to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.

3. Open the lid, stir in the sour cream, Parmesan cheese, and parsley, and serve.