Instant Pot Pork Stroganoff with Spaghetti
- 2 lb pork sirloin tip roast
- kosher salt
- freshly ground pepper
- 1 tbsp olive oil
- 1 medium onion
- 1 cup dry white wine
- 1 tbsp dijon mustard
- 1 cup low sodium chicken broth
- 1 tbsp all purpose flour
- 1 lb button mushrooms white
- 3 carrots
- 2 stalks celery
- 1/4 cup Neufchatel cheese
- 1/4 cup fresh parsley roughly chopped
- 12 oz spaghetti
Season pork pieces with salt and pepper.
Select “Sauté” function on the Instant Pot pressure cooker.
Add oil and pork to its cooking pot and sauté until meat is browned.
Stir in onion and sauté until soft.
Pour in white wine, mustard and flour Mix well and bring the mixture to a boil.
Cook until sauce is reduced to half.
Add celery, carrots, mushrooms and chicken broth.
Seal the lid and select “Manual” function for 18 minutes at high pressure.
Release the pressure naturally then remove the lid.
Stir in parsley, salt, pepper and cheese.
Cook spaghetti as per the given instruction on the box.
Serve pork stroganoff over cooked spaghetti.
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