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Instant Pot Pork Stroganoff
Comfort food packed with rich flavors of pork, mushrooms, mustard and white wine!
Course
dinner, lunch, Main Course, Side Dish
Cuisine
American
Keyword
mushrooms, pork, Pork Stroganoff with Spaghetti, spaghetti
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
1101
kcal
Author
Corrie
Ingredients
2
lb
pork
diced
1
teaspoon
kosher salt
1
teaspoon
ground pepper
1
tablespoon
olive oil
½
cup
onion
chopped
¼
cup
white wine
1
teaspoon
mustard
1
cup
celery
chopped
carrots
chopped
1
teaspoon
flour
1
lb
mushrooms
sliced
1
cup
chicken broth
4
tablespoon
butter
¼
cup
fresh parsley
roughly chopped
12
oz
spaghetti
Instructions
Season pork pieces with salt and pepper.
Add oil and pork to its cooking pot.
Select the “Sauté” function on the Instant Pot pressure cooker for 15 minutes.
Stir in onion and sauté until soft.
Pour in white wine, mustard, and flour Mix well and bring the mixture to a boil.
Add celery, carrots, mushrooms, and chicken broth.
Seal the lid and select the “Manual” function for 18 minutes at high pressure.
Release the pressure naturally then remove the lid.
Add butter, parsley, spaghetti.
Cook until spaghetti gets soft.
Dish out and enjoy!
Video
Notes
Do not overcook the noodles.
Cook the mushrooms till they get brown.
If you want the soup thicker add more flour/cornstarch.
Nutrition
Calories:
1101
kcal
|
Carbohydrates:
71
g
|
Protein:
54
g
|
Fat:
65
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
1
g
|
Cholesterol:
193
mg
|
Sodium:
1072
mg
|
Potassium:
1387
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
800
IU
|
Vitamin C:
15
mg
|
Calcium:
85
mg
|
Iron:
4
mg