Pressure Cooker Mushroom Stroganoff is comfort food to the core without the heavy beef to weigh it down!
Making dinner doesn’t have to be stressful, but why does it feel like that so often? Now that cooking is my job, it’s unusual for me to have to come up with spur of the moment meals when 5pm comes along, but I remember how it used to be. You get home from work at 4, 5, 6, and all you want to do is plop down on the couch and have the pizza delivery guy literally walk into your house and start feeding you from the box. The effort of peeling yourself from the couch and walking into the kitchen only to stare at a somewhat bare fridge while you try to figure out what to concoct is hard. It’s really hard. And I totally get it.
I think that’s why I’ve been so drawn to the pressure cooker. Yes, you still have to throw some ingredients in there, but the second you do and it starts the magical cooking process, you’re off the hook until the timer dings and it’s time to eat. There’s no standing over the stove or periodically checking the chicken in the oven to make sure it’s perfectly done. Many of you are new to the PC tribe and these are just a few comments I’ve heard from you about your first experience with the PC.
“I laughed when I took the lid off and saw my frozen chicken cooked. And shredable. Life changed.”
“We made your Indian Butter Chicken this weekend and it was soooo good! And so fast!!”
“The most tender chops I’ve ever had…and I threw them in there completely frozen.”
All of these people had limited time they were working with and 2 of the 3 used frozen meat with amazing results! I think that’s why the pressure cooker is going to slowly shift the home cook’s mentality. It takes away the stress of trying to redeem time you don’t have or trying to improve a cut of frozen meat that might be dry and stringy otherwise, but when cooked in the PC turns into a melt in your mouth experience. It’s just making dinner easier. Plain and simple.
This recipe, continuing along in our January theme of vegetarian recipes is one of those that’s just making things easy. Creamy pasta with mushrooms isn’t rocket science, but it’s filling, cozy, and familiar.
- 1 tablespoon butter
- 1 large onion, diced
- 16 ounces sliced white mushrooms
- 2 cups veggie broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons flour
- 10 ounces egg noodles
- 1 cup sour cream
- ½ teaspoon dill weed
- In pressure cooker, sauté onion and mushrooms in butter until soft, about 4-5 minutes.
- Add broth, salt, pepper, mustard, Worcestershire, flour, and noodles to pot.
- Stir, lock lid, and set to high pressure for 2 minutes,
- When time is up, do a quick release then stir in sour cream and dill.
- Sauté for a few minutes to thicken up the sauce.
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