This Instant Pot Mushroom Stroganoff is a creamy, satisfying, and easy one-pot meal perfect for busy weeknights or cozy weekends.

Scale

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

16 oz mushrooms, sliced

3 cups vegetable broth

8 oz egg noodles

1 tsp Dijon mustard

1/2 tsp smoked paprika (optional)

Salt and pepper to taste

1/2 cup sour cream or Greek yogurt

Chopped parsley for garnish

1. Set Instant Pot to Sauté mode. Add olive oil and onions. Cook until softened.

2. Add garlic and mushrooms. Sauté for 4–5 minutes until mushrooms brown.

3. Pour in vegetable broth. Stir in mustard, paprika, salt, and pepper.

4. Add egg noodles on top. Do not stir. Press noodles gently to submerge.

5. Seal lid. Set to Manual/Pressure Cook for 4 minutes.

6. Quick release pressure. Open lid and stir in sour cream.

7. Let sit 2 minutes to thicken. Serve with chopped parsley.

For dairy-free, substitute with cashew cream or unsweetened coconut milk.

Use gluten-free pasta and adjust cook time slightly if needed.

Stroganoff thickens as it sits—add broth when reheating.

Keywords: instant pot mushroom stroganoff, quick comfort food, weeknight dinner