This Instant Pot vegetarian stroganoff with tender, meaty mushrooms is perfect when you need a comforting, easy dinner. This stroganoff is hearty, filling, and a vegetarian take on the traditional beef stroganoff.

Olive oil Onion Mushrooms  Garlic  Salt Pepper Red wine Green lentils  Beef or vegetable broth Egg noodles Plain Greek yogurt Parsley, for garnish


Turn Instant Pot onto sautee setting. Once hot, pour olive oil into pan, then diced onions, sliced mushrooms, salt & ground pepper. Stir until translucent, about 5-7 minutes. Add garlic, then deglaze pan with red wine. Stir and cook for 2 more minutes.


Add green lentils and stock to vegetables. The mushrooms will not be completely covered, but that's ok. Stir. Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Place lid on, and set vent to SEALING.


Once timer has gone off, let pressure release naturally for 10 minutes. While pressure is releasing, cook egg noodles according to package directions. Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING.


Add plain Greek yogurt, stir together. Pour over hot noodles, and garnish with fresh parsley if desired. Enjoy


Get the full recipe, tips, and recipes to use up leftover ingredients at the link below.

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