Instant Pot Meatball Stroganoff
If you’re looking for a quick meal that feels like a warm hug on a busy weeknight, this Instant Pot Meatball Stroganoff recipe is just for you!
Servings 8
Calories 625kcal
Equipment
Ingredients
- 32 ounce package frozen homestyle meatballs
- 16 ounce package egg noodles
- 8 ounce package mushrooms sliced
- 2 teaspoons dry mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 48 ounce carton beef broth
- 1 ½ cup sour cream
Instructions
- Place the frozen meatballs in a single layer at the bottom of the pot of your Instant Pot or electric pressure cooker.
- Top the meatballs with the egg noodles and then the sliced mushrooms.
- Sprinkle the dry mustard, garlic powder, salt, and black pepper over everything. Add the Worcestershire sauce.
- Pour the beef broth over all the ingredients. Do not stir—this is important to prevent the noodles from sticking to the bottom of the pot.
- Place the lid on the pressure cooker and set the valve to sealing. Set it to “Manual” or “Pressure Cook” for 5 minutes. When the cook cycle is complete, do a quick release of the pressure.
- Stir the sour cream into the pasta until everything is coated in that gorgeous, creamy sauce. Serve immediately and enjoy!
Nutrition
Calories: 625kcal | Carbohydrates: 44g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 457mg | Potassium: 988mg | Fiber: 2g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg