A family favorite in this house is Instant Pot Meatball Stroganoff. It’s so easy to make and extra delicious to eat.
1 (32 to 48 ounce) package frozen homestyle meatballs
1 (8 ounce) package mushrooms, sliced
2 teaspoons dry mustard
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons worcestershire sauce
1 (48 ounce) carton beef broth
1 (16 ounce) package egg noodles
1 ½ cup sour cream
In a large bowl, mix together the garlic powder, dry mustard, worcestershire sauce, salt, pepper, and beef broth.
Place the meatballs into the pot of the electric pressure cooker. Top with the egg noodles and then the sliced mushrooms. Pour the beef broth mixture over everything. Do not stir.
Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 5 minutes. Quick release the pressure when the cook cycle is complete.
Stir the sour cream into the pasta.
For the slow cooker:
In the slow cooker crock, reduce liquid to 1 cup of broth and stir together all ingredients EXCEPT the noodles and sour cream. Cover and cook on low 4 hours.
Right before serving time, cook and drain the noodles separately.
Stir the noodles and sour cream into the mixture.
Keywords: Instant Pot Meatball Stroganoff