The Ultimate Instant Pot® Cookbook for Two by Janet A. Zimmerman

Author:Janet A. Zimmerman
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-03-15T00:00:00+00:00

Mushroom Stroganoff

When I was growing up, beef stroganoff was one of my mother’s “company dishes.” This version, made with all mushrooms instead of beef, is quicker to make and just as delicious. It’s still fancy enough for company, too, if you double it.

SERVES 2

PREP & FINISHING:

10 MINUTES

SAUTÉ:

10 MINUTES

PRESSURE COOK:

5 MINUTES HIGH

RELEASE:

QUICK

TOTAL TIME:

35 MINUTES

1 tablespoon unsalted butter

½ small onion, thinly sliced

1 pound mushrooms (any mixture), sliced

½ cup dry sherry or white wine

2¼ cups Mushroom Stock

1 teaspoon kosher salt

4 ounces egg noodles

¼ cup sour cream

2 tablespoons chopped fresh parsley, for garnish

1.Select Sauté and adjust to Medium heat. Add the butter to the inner pot and heat until it foams. Add the onion and cook, stirring occasionally, for about 3 minutes, or until the onion pieces start to soften. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Pour in the sherry and bring to a simmer. Cook for 2 to 3 minutes to cook off some of the alcohol and let the liquid reduce by about half. Add the stock, salt, and noodles. Stir to combine.

2.Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 5 minutes. After cooking, quick release the pressure.

3.Unlock the lid. Let the mushrooms and noodles rest for a minute or so, until the sauce is barely simmering and cools slightly before adding the sour cream. Stir in the sour cream. Ladle into bowls and garnish with the parsley.

Double It: Double all the ingredients, but reduce the cooking time to 4 minutes.

Mini Modification: Reduce the cooking time to 4 minutes.

Use It Up: Use extra egg noodles in the Chicken Paprikash.

Per Serving: Calories: 464; Fat: 15g; Carbohydrates: 58g; Fiber: 6g; Protein: 18g; Sodium: 540 mg

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