Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
21
High
Nutrition per serving
Calories476 kcal (24%)
Total Fat18.1 g (26%)
Carbs44.1 g (17%)
Sugars7.2 g (8%)
Protein34 g (68%)
Sodium745.5 mg (37%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lblean ground beef
¾ tspkosher salt
¾ cuponion
chopped
2 Tbsptomato paste
8 ozcrimini mushrooms sliced
2 Tbspall purpose flour
2 sprigsfresh thyme
1 tspworcestershire sauce
2 Tbspchicken bouillon
low sodium
1 tspsweet paprika
5 ozegg noodles
½ cupsour cream
1 Tbspfresh parsley
chopped
1 ½ cupsfrozen peas
2 cupsfrozen Kale
chopped
Instructions
Step 1
Turn saute on instant pot.
Step 2
Add beef and salt. Brown meat using wooden spoon to break into small pieces. Cook about 5 min.
Step 3
Add onion, tomato paste and cook, stirring until onion softened, 4-5 min.
Step 4
Add mushrooms, sprinkle with flour and cook, stirring for 1 min.
Step 5
Add thyme, Worcestershire, bouillon, paprika and 7.5 cups water.
Step 6
Seal and cook high pressure for 25 min.
Step 7
Quick release. Discard thyme. Add noodles and peas.
Step 8
Pressure cook high 2 min.
Step 9
Quick release. Gradually stir some broth in bowl with sour cream. Add back to instant pot. Stir in Kale.
Notes
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