EASY INSTANT POT STROGANOFF MEATBALLS




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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.
This Easy Instant Pot Stroganoff Meatballs recipe screams comfort food to me!
Stroganoff anything is always a BIG hit in our home, and this version is unbelievably creamy and made in the Instant Pot in about 30 minutes
These aren’t your everyday meatballs. These succulent little mouthfuls are made of ground chicken seasoned with a punch of condiments and smothered in a succulent sauce.
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. 

Ingredients
  • 1 lb ground meat (I used ground chicken)
  • 8 saltine crackers, crushed (see notes)
  • 3 tablespoons buttermilk or 1 egg (see notes)
  • ¼ cup fresh parsley, chopped + more to garnish
  • ½ teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup beef stock
  • ½ cup heavy cream
  • 1 bay leave
  • 4 teaspoons cold water
  • 2 teaspoons cornstarch
  • ½ cup sour cream
  • 1 tablespoon mustard

Instructions
  1. 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.
  2. Heat the Instant Pot in sauté mode. Add oil and brown the meatballs, about 2 minutes per side. Add sliced mushroom and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes.
  3. Add beef stock, heavy cream and bay leave, cover and lock the lid. Cook high pressure 10 minutes.
  4. Meanwhile, mix in a small bowl the cold water and cornstarch until no lumps.
  5. 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.
  6. Sprinkle with fresh parsley, if desired. Serve immediately with mashed potatoes, rice or noodles.
Recipe Notes
You can substitute the crushed saltine crackers for 1/2 cup of panko. To make this recipe KETO friendly, substitute panko for almond meal.
I use buttermilk because of my daughter is allergic to eggs, but If you don't have any food restriction you can substitute the buttermilk for 1 egg.
You could also use frozen meatballs or steak strips with this recipe. If using steak strips increase the cooking time to 15 – 20 minutes.
To make this Meatball Stroganoff with the slow cooker mode adjust cooking time to low for 4 hours.
If you don’t like mushrooms you could substitute sliced potatoes if you would prefer, or leave them out altogether.



 
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