Earthy cremini mushrooms take center stage here, sautéed with onion and garlic until deeply golden, then layered with Dijon mustard, smoked paprika, and thyme for real depth of flavor. The Instant Pot works double duty, cooking the wide egg noodles right in the savory vegetable broth so everything turns tender in just minutes with minimal cleanup. A quick whisk of flour into room-temperature sour cream creates that classic velvety, tangy sauce that clings to every noodle. Finished with a scatter of fresh parsley, this one-pot comfort dish comes together fast without sacrificing that rich, creamy stroganoff flavor you're after. It's a satisfying, meat-free dinner that fits neatly into a vegetarian weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
