Mushroom Stroganoff

Ingredients

• 3 Tbsp olive oil
• ½ a red onion, diced
• 3 garlic cloves, rough chopped
• 16 ounces mushrooms, sliced (cremini, shiitake, button)
• ¾ tsp salt
• ½ tsp pepper
• ¼ cup cooking sherry (or sub white wine or more broth)
• 2 cups veggie broth
• 1–2 Tbsp whole-grain mustard
• 1 Tbsp flour
• 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups
• *½ to ¾ cup sour cream

Steps

1. Heat oil on sauté function.
2. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
3. Add sherry wine, 2 cups broth, mustard and flour and stir well, scraping up any browned bits (to prevent burn error)
4. Add the pasta, stir.
5. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
6. Manually release (placing a towel over the steam).
7. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly.
8. (Optional) Add a teaspoon of soy sauce.