Quick and Easy Meatball Stroganoff in the Instant Pot

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber and are a healthier option.

Start by adding half a box of noodles into the Instant Pot.

Pour in pork stock until the noodles are completely covered with liquid.

Add a bit of beef stock seasoning for flavor.

Add mushrooms into the pot, which contain some liquid.

Add Worcestershire sauce to the mixture.

Sprinkle in a tiny bit of salt due to the beef seasoning already containing salt.

Add black pepper to taste.

Dump in parsley for flavor.

Add sour cream powder, being cautious not to overdo it due to its strong flavor.

Spoon in cream of mushroom soup and ensure to get all of it out without scraping the pot too hard.

Mix the ingredients together to combine the flavors, especially the sour cream powder.

Add more noodles if the mixture looks like it needs it.

Add pre-made meatballs into the mixture.

Seal the Instant Pot and set it to the rice cooking function.

Cook for 15 minutes once sealed, plus the time to come up to pressure.

Perform a quick release by pushing the knob to let out steam after cooking is complete.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens