Pregnancy Friendly Instant Pot Mushroom Stroganoff
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 3 cups low-sodium vegetable broth
- 8 oz wide egg noodles
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 1 cup sour cream, at room temperature
- 2 tbsp all-purpose flour
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown at the edges, about 5–6 minutes.
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