Instant Pot Mixed Mushrooms Stroganoff

This meal is so quick and easy to make, you'll be wondering why you hadn't cooked it before! First off, I got all my mushrooms from Misfits Market as well as the green beans I paired with them. See my link below for $15 off your first order from Misfits Market: https://www.misfitsmarket.com/?promo=COOKWME-KO4RDNVEKKZ

Seriously amazing selections from produce to pantry staples. So don't miss out on getting your groceries delivered while helping prevent food waste in the US.

I ended up just making enough for 4 meals since my husband is out of town right now but if you wanted, you can always double the recipe!

The mushrooms mix was king trumpet, mixed oyster and portabella caps. But you can always use button mushrooms, baby bellas or anything else you like or have on hand. Traditionally, stroganoff is made with sour cream but I always opt for greek yogurt because I always have it and I don't have to go buy the sour cream just for this recipe. Plus, greek yogurt is higher in protein which is great for this vegetarian meal. Another little traditional fact is that stroganoff is generally made with egg noodles but regular noodles will do just fine. Again, since I usually have regular noodles on hand versus egg noodle.

**I am a big advocate for mise en place (french for putting in place or gather) in the kitchen as mush as you can so you aren't rushing around to get everything in between steps. So set yourself up for success by having everything ready to throw in when that step comes.

Ingredients:

• 24 oz of mixed mushrooms (trumpet, oyster and portabella cap), rough chop into large chunks

• 1 yellow onion, diced

• 2 tsp garlic, minced

• 6 fresh thyme sprigs tied with kitchen twine for easy removal later or 1/4 tsp dried thyme

• 1 tbsp soy sauce

• 1 tbsp flour

• 1 tsp salt

• 1/2 tsp pepper

• 1 tbsp olive oil

• 1 1/2 cups beef broth

• 8 oz of small pasta with a cooking time of 9-11 minutes

• 1/2 cup greek yogurt

Directions:

1. Prep your veggies by dicing onion and rough chopping your mushrooms. If your garlic isn't already minced, do that as well.

2. Tie your thyme together with kitchen twine for easy removal after cooking.

3. Weigh out your pasta.

4. Measure the flour and salt/pepper in the same container.

5. Measure the soy sauce and beef broth in the same container.

6. Measure the greek yogurt and set aside for after cooking.

7. Turn on your Instant Pot to the sauté function and add your olive oil.

8. Add in onions and stir until slightly softened, about 5 minutes.

9. Add in garlic and thyme and stir for 30 seconds.

10. Add in flour, salt/pepper and make sure everything is coated well.

11. Add in beef broth, soy sauce and noodles. Stir to combine, about 30 seconds.

12. Add mushrooms on top while making the the pasta is still submerged with the liquid (mushrooms on top will treat more liquid).

13. Close the lid and valve, set to manuel for 5 minutes.

14. When complete, hit the quick release valve and wait until the steam is finished and remove the lid.

15. Remove thyme bundle and stir in greek yogurt and you are ready to serve.

4 servings

**This may feel like a lot of steps because of how I wrote it out but I don't like to disect through full sentences when I read a recipe. So I hope you like this method as much as I do!