Instant Pot Mushroom Stroganoff Recipe {Pressure Cooker Recipe}

In case you haven’t noticed, I like cheap family meals and easy recipes that aren’t going to take me forever or break the bank. My favorite recipes, such as my Grown Up Tuna Noodle Casserole recipe or my Homemade Chicken Strips recipe, are all quick, easy, inexpensive and of course, delicious! I am also a huge fan of mushrooms which is where my favorite mushroom stroganoff recipe comes into play! Even better? It’s a super easy pressure cooker recipe!

One of the reasons that I love this mushroom stroganoff recipe is that it comes together so easily! It only takes a few ingredients to create a family meal that tastes amazing, freezes well and doesn’t break your grocery budget. You can even make it cheaper than normal by learning how to hunt morel mushrooms so you don’t have to pay for button mushrooms at the store. Using morels will change the taste a bit but it isn’t enough of a difference to really worry about.

Instant Pot Mushroom Stroganoff Recipe {Pressure Cooker Recipe}

If you have never cooked with a pressure cooker, don’t be afraid of it. Using a pressure cooker recipe means that your meal will be done quicker with more flavor. Pressure cookers can be scary but once you get used to them, you’ll love them. I recommend starting with an electric pressure cooker such as THIS Instant Pot while you learn and before you move to a non-electric pressure cooker/canner such as THIS one. The electric ones are much easier to learn on with a wider margin of error.

Related: 35 Instant Pot Side Dish and Soup Recipes

You Will Need: 

• 2 packets mushroom gravy
• 1 container of mushrooms (or learn how to forage morel mushrooms)
• 1 bag of egg noodles
• 1 large white onion, minced
• 1 cup heavy whipping cream (or make your own homemade heavy cream substitute)
• 3 cups vegetable broth
• salt and pepper to taste
• 2 tablespoons minced garlic

Start by mincing the white onion. You don’t need a fine mince, but you aren’t going to want large chunks of onions either. Use a very sharp kitchen knife so it is easier for you to get the cuts you’re looking for.

In your electric pressure cooker, add the garlic, mushrooms, onion and vegetable broth and cook them on high pressure for 7 minutes. While the pressure cooker is working, cook the pasta on the stove, according to the package directions, drain and set aside.

Related: Grown Up Tuna Noodle Casserole Recipe

Once the pasta and pressure cooker are done, set your Instant Pot to the saute setting. Add in the 2 packets of mushroom gravy mix and heavy cream and cook on saute until the sauce is thickened. If you have an issue getting it to thicken up, make a roux with cornstarch and cold water to help it thicken up.

Once the sauce has thickened, add salt and pepper to taste. Serve hot over the egg noodles with a salad and piece of crusty bread on the side. Mmmmmm….excuse me. I think I need to go make this for dinner now!