Easy Instant Pot Stroganoff Meatballs

By gbvampy1

Ingredients

• 1 lb. ground meat (I used ground chicken)
• 1/2 cup Panko bread crumbs
• 3 1 buttermilk or 1 egg (see notes)
• to 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

Details

Servings 6
Preparation time 10mins
Cooking time 26mins

Preparation

Step 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. 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. Add beef stock, heavy cream and bay leave, cover and lock the lid. Cook high pressure 10 minutes. Meanwhile, mix in a small bowl the cold water and cornstarch until no lumps. 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. Sprinkle with fresh parsley, if desired. Serve immediately with mashed potatoes, rice or noodles.