I love using my pressure cooker. It makes cooking dinner much easier and less hassle. I especially enjoy making quick pasta dishes in the Instant Pot. This rich mushroom and sausage stroganoff is very flavorful and easy to make. It’s made in the pressure cooker and comes together in 30 minutes.
Instant Pot Mushroom & Sausage Stroganoff
This rich mushroom and sausage stroganoff is very flavorful and easy to make. It’s made in the pressure cooker and comes together in 30 minutes.
Ingredients
- 1 lb mild Italian sausage
- 8 oz pkg pasta shells
- 1 1/2 lb mushrooms, sliced
- 2 shallots, diced
- Kosher salt and ground pepper, to taste
- 3 cloves garlic, minced
- 4 tsp dried thyme
- 2 1/2 Tbsp all-purpose flour
- 2 cups beef broth
- 1 1/2 tsp Dijon mustard
- 1 cup sour cream
- 2/3 cup Parmesan
- 3 Tbsp dried parsley, for garnish
Instructions
- In a 6 qt pressure cooker, select "Saute" and click on "high". Heat olive oil, add sausage and cook until browned, about 3-4 minutes. Crumble as it cooks.
- Add mushrooms and shallots. Cook and stirring frequently until mushrooms are tender, about 5 minutes. Season with Kosher salt and ground pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Add beef broth and Dijon mustard. Bring to a boil and then reduce the heat.
- Add pasta shells. Stir well. Select "Manual" setting and set time for 5 minutes. Set spout to "Sealed".
- After finished, do a Quick-Release, according to manufacturing instructions. Stir in sour cream and heat through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Season with Kosher salt and ground pepper, to taste.
- Serve immediately. Garnish with parsley, if desired.
