Instant Pot Meatball Stroganoff
Instant Pot Meatball Stroganoff takes the classic recipe you love and makes it quick and easy to make with the electric pressure cooker.
Servings 8
Calories 753kcal
Equipment
- Instant Pot
Ingredients
- 32 ounces frozen meatballs -homestyle
- 16 ounces egg noodles
- 8 ounces mushrooms sliced
- 2 teaspoons dry mustard
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 48 ounces beef broth
- 1 ½ cups sour cream
Instructions
- Place the meatballs into the pot of the electric pressure cooker.
- Top with the egg noodles and then the sliced mushrooms.
- Sprinkle with the seasonings and Worcestershire sauce.
- Pour the beef broth over everything. DO NOT STIR.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 5 minutes.
- Do a quick release of the pressure when the cook cycle is complete.
- Stir the sour cream into the pasta and serve.
Nutrition
Serving: 1g | Calories: 753kcal | Carbohydrates: 54g | Protein: 31g | Fat: 47g | Saturated Fat: 5g | Cholesterol: 149mg | Sodium: 1396mg | Potassium: 441mg | Fiber: 4g | Sugar: 7g | Vitamin C: 1mg | Calcium: 92mg | Iron: 5mg | Net Carbohydrates: 42g