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.