Easy Instant Pot Stroganoff Meatballs
These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff.
These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon mustard
- 1 cup beef stock
- 2 teaspoons cornstarch
- â½ cup heavy cream
- 8 ounces cremini mushrooms (sliced)
- â¼ teaspoon black pepper
- 2 garlic cloves (minced)
- 1 bay leave
- â½ teaspoon thyme
- â½ cup sour cream
- 4 teaspoons cold water
- 1 lb ground meat ((i used ground chicken))
- 8 saltine crackers (crushed (see notes))
- 3 tablespoons buttermilk or 1 egg ((see notes))
- â¼ cup fresh parsley (chopped + more to garnish)
- Carbohydrate 16.1116706754327 g
- Cholesterol 0 mg
- Fat 2.90164689203827 g
- Fiber 1.08662115458025 g
- Protein 6.06490278801756 g
- Saturated Fat 0.552399129464395 g
- Serving Size 1 1 serving (299g)
- Sodium 720.748210312231 mg
- Sugar 15.0250495208525 g
- Trans Fat 0.199494241628495 g
- Calories 112 calories
Step-by-step
- In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined.
- Shape into 14–16 1-1/2-in meatballs.
- Heat the Instant Pot in sauté mode. Add oil and brown the meatballs, about 2 minutes per side.
- Add sliced mushrooms and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes.
- Add beef stock, heavy cream, and bay leaf, cover and lock the lid.
- Cook high pressure for 10 minutes.
- Meanwhile, mix in a small bowl the cold water and cornstarch until no lumps.
- When the cooking time is over, turn off the pot and carefully release pressure. Open the pot.
- Select “sauté” mode and adjust to less.
- Add cornstarch slurry, sour cream, and mustard; mix to combine.
- Cook for 2-3 minutes until the sauce thickens.
- Sprinkle with fresh parsley, if desired.
- Serve immediately with mashed potatoes, rice, or noodles.
Easy Instant Pot Stroganoff Meatballs: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending to-do list. That's why I've become a huge fan of quick, easy recipes that don't compromise on flavor. And this Instant Pot Stroganoff Meatballs recipe is a true game-changer. It's ready in under 30 minutes, requires minimal cleanup, and tastes like it took hours to prepare. Seriously, my family practically fights over the last meatball!
The secret to this dish's success lies in the Instant Pot. This magical appliance takes the guesswork out of cooking. No more monitoring the stovetop, adjusting temperatures, or worrying about burning the sauce. Just throw in the ingredients, set the timer, and let the Instant Pot work its magic. While the meatballs simmer, I can catch up on emails, help with homework, or simply enjoy a few moments of peace and quiet. It's the perfect example of how smart cooking can reclaim valuable time in a busy schedule.
The meatballs themselves are incredibly flavorful. I typically use ground chicken for a healthier option, but ground beef or turkey work equally well. The crushed saltine crackers (or panko) add a wonderful texture and subtle crunch, while the buttermilk (or egg) helps bind everything together. The combination of parsley, thyme, garlic, and onion powder creates a fragrant and savory base, perfectly complemented by the rich and creamy stroganoff sauce. I've even experimented with adding a splash of white wine to the sauce for an extra layer of depth, but it's perfectly delicious without it.
This recipe is so versatile. Serve the meatballs over mashed potatoes for a classic comfort food experience, or pair them with rice or noodles for a lighter meal. I often add a side of steamed broccoli or a simple green salad to complete the dish. It's also easily adaptable to dietary preferences. Vegetarians can swap the ground meat for lentils or mushrooms, creating a hearty and satisfying vegetarian version. And for those who are watching their carb intake, cauliflower mash makes a delicious and healthy alternative to traditional mashed potatoes.
Beyond its ease and deliciousness, this recipe represents so much more to me. It's a reminder that nourishing my family doesn't have to be a complicated or time-consuming chore. It's a testament to the power of simple ingredients combined in a clever way to create something truly extraordinary. It's a symbol of the balance I strive for – balancing career, family, and a little bit of self-care – all while enjoying a delicious and satisfying meal at the end of a long day. This Instant Pot Stroganoff Meatballs recipe is more than just a dish; it's a testament to efficiency, deliciousness, and the love I put into feeding the people I cherish most.
So, if you're looking for a quick, easy, and incredibly flavorful weeknight meal, give this recipe a try. I guarantee it will become a new family favorite. The next time your schedule is jam-packed, remember this recipe: a lifesaver for busy days, a celebration of flavor, and a reminder that even in the midst of chaos, there's always time for a delicious and comforting meal.
Tips and variations:
- For extra flavor, marinate the meatballs for 30 minutes before cooking.
- Add a splash of white wine to the sauce for a more sophisticated flavor.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Serve with a side of crusty bread for dipping in the sauce.
- Make a double batch and freeze half for a future meal.
