Instant Pot Stroganoff Shells

2 tablespoons extra virgin olive oil

1 large yellow onion, diced

2 tablespoons salted butter

16 ounces Baby Bella or white mushrooms, sliced (optional if you hate shrooms, but if you don’t use them, omit the butter)

3 cloves (1 tablespoon) garlic, crushed or minced

1 tablespoon Worcestershire sauce

1 ½ pounds ground meat of your choice (beef, chicken, turkey or Italian sausage)

½ cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)

1 tablespoon dijon mustard (like Grey Poupon, optional)

3 ½ cups beef broth (I use 3 ½ teaspoons of Beef Better Than Bouillon 3 ½ cups of water)

1 teaspoon seasoned salt

1 teaspoon dried thyme

1 pound (1 box) medium shells or any short pasta

1 packet of dry onion dip/soup mix (like the kind you’d use for dips)

1 cup (8 ounces) sour cream

5.2 ounce package of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin or Alouette which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese)

¼ cup grated Parmesan (optional)

1 tablespoons truffle oil (any kind, optional)

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer