Mushroom Kale Stroganoff

The Complete Vegan Instant Pot Cookbook, Pg 126. Budget Friendly

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On your Instant Pot, select Saute Low. When the display reads "Hot," add the oil and heat until it shimmers. Add the onion. Saute for 2 minutes, stirring frequently. Turn off the Instant Pot and add the garlic. Cook for 1 minute, stirring.

Step 2

Add the mushrooms, tomato, paprika, bay leaf, and salt. Let sit for 2 to 3 minutes.

Step 3

Stir in the pasta and stock. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 3 minutes.

Step 4

When the cook time is complete, let the pressure release naturally for 5 minutes; quick release any remaining pressure.

Step 5

Carefully remove the lid, and remove and discard the bay leaf. If there is excess liquid in the pot, select Saute Low again and cook for 1 to 2 minutes, stirring frequently, to evaporate some of it. Turn off the pot and stir in the sour cream and kale. Let sit for 1 to 2 minutes while the kale wilts. Taste and season with more salt, as needed.