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Lentils.org

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Instant Pot Lentil & Hamburger Stroganoff

Prep Time: 5 Minutes

Total time: 20 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) olive oil

    1/2 lb (250 g) lean ground beef

    1 onion, diced

    2 garlic cloves, minced

    1/3 cup (75 mL) white wine (or beef stock, chicken stock, or water)

    3 cups (750 mL) sliced button mushrooms

    1 cup (250 mL) green lentils

    1 ½ cups (375 mL) beef or chicken stock

    1/2 tsp (2 mL) dried thyme

    1/2 tsp (2 mL) paprika

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper

    1 cup (250 mL) sour cream

    1 cup (250 mL) chopped parsley, plus more for garnish

    cooked egg noodles, as needed


Directions

  1. Press “sauté” button on Instant Pot and add olive oil. Once hot, add beef, onion, and garlic and brown for 3-5 minutes.
  2. Pour in white wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce for 3 minutes.
  3. Stir in mushrooms, lentils, stock, thyme, paprika, salt, and pepper.
  4. Press cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 6 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid.
  5. Stir in sour cream and parsley, and season with salt and pepper, to taste.
  6. Serve with hot buttered egg noodles and garnish with more parsley.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 370
  • Total Fat 17 g
  • Saturated Fat 8 g
  • Cholesterol 70 mg
  • Carbohydrates 28 g
  • Dietary Fibre 10 g
  • Sugar 6 g
  • Protein 26 g
  • Sodium 380 mg
  • Potassium 722 mg
  • Folate 217 mcg