If you’re looking for a delicious, cosy, and easy dinner, this Instant Pot lentil stroganoff with mushrooms fits the bill. It’s hearty, filling, and a fun vegetarian take on the traditional beef stroganoff.

[This recipe was originally posted in February 2018. It has been updated for photos and content.]

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One of my all time favorite cosy dishes is beef stroganoff. It’s creamy, beefy, and has mushrooms for days. But, for some reason, it’s just not one of those dishes I eat very often. I can probably count the number of times I’ve had it on both hands. Probably because it does take more time crouching over a hot stove than I’m usually willing to spend. That’s no good.

I made a few changes to turn the traditional stroganoff into an easy, and meatless meal: I switched out the beef for green lentils, added a few more mushrooms, and swapped the sour cream for plain Greek yogurt. Not that the yogurt is any less meatless than sour cream, but I find it’s texture & flavor super similar to sour cream, and I always have it on hand. Sometimes the easy way is the best way.

Try these quick Instant Pot recipes: Instant Pot Chicken Wings, Instant Pot Corned Beef & Cabbage, Cheesy Homemade Mashed Potatoes, Chicken and Yellow Rice, Instant Pot Chicken Fried Rice

How it’ll make your life easier

If you’re like me and love a good cosy meal during the winter, but don’t have much time to prepare anything, this stroganoff is perfect for you, you can buy all the veggies precut and ready to go, and it just takes 5 minutes of hands-on time, then about 30 to cook.

Plus this recipe has such deep and delicious flavors, it tastes like it’s been simmering over the stovetop for hours, when in reality, it just took you 30ish minutes.

Why I love this recipe

Ummmm it’s made in the Instant Pot. Almost a set it & forget it type of situation here. Almost. When I pressure cooked the lentils, they turned out creamy, beefy, and so delicious.

How to make Instant Pot Lentil Stroganoff

Turn Instant Pot onto SAUTEE setting. Once it’s hot (it heats up fast!) pour 1 T olive oil into pan, then 1/2 cup diced onions, 1 lb sliced mushrooms, and 1/2 tsp salt & 1/4 tsp pepper to IP bowl. Stir until onions are translucent and mushrooms have released water by becoming about 1/3 smaller. It takes about 5-7 minutes.

NOTE: Make sure mushrooms shrink. I made this once and didn’t sautee the mushrooms beforehand and they maintained their water and texture which in many cases would be great, but the texture was a bit weird to me. I like to sautee them to release some of the water so they’re not as chewy.

Add 1 clove garlic (minced), then deglaze pan with 1/4 cup red wine.

Add 1/2 c rinsed green lentils and 1 c beef or veggie stock to sauteed vegetables. Mushrooms may not be completely covered, but that’s ok.

Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Secure lid and set vent to SEALING.

Once timer has gone off, let pressure release naturally for 10 minutes. That means that you let the timer count up to 10 minute before releasing steam vent.

Boil water for 1/2 pound egg noodles at this point. Cook noodles according to package directions.

Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Remove lid and add 1/2 cup plain Greek yogurt to mixture. Mix together until incorporated.

Top hot noodles with stroganoff mixture and garnish with parsley if desired. Enjoy immediately.

FAQ

How long will it take to cook?

Ok, here’s my ongoing reminder about using the Instant Pot- cooking times do take about 2x as long because it takes time for the pressure to build and then to release. Good thing is it’s all hands off time, you literally set it & forget it after programming the pot, but it does take longer than the 15 minutes or however many you program it to cook for.

How do I cook the mushrooms?

I highly recommend cooking down the mushrooms (with the garlic, onions, salt & pepper) before adding the lentils and cooking for real. I’ve done it both ways (cooking the mushrooms w/ the garlic & onions and also adding them with the lentils before cooking for 15 mins on MULTIGRAIN) and honestly, I like the mushroom texture better if you cook them down a bit more. They are not so thick and spongy this way. But if you’re strapped for time and aren’t weirded out by the texture of a fresh mushroom in a cooked dish, throw them in with the lentils and don’t cook before. You’ll save yourself a few minutes of hands on time.

Expert Tips

Tips on using the SAUTEE setting on an Instant Pot

It’s HOT. I’d recommend staying close and stirring often or else you’ll end up with majorly burned food.

Tips to make this dish even easier

Use green lentils instead of other colors because they’re the heartiest and will maintain their shape during the cooking process.

To make this recipe super super easy, buy precut onions, garlic, and sliced mushrooms.

If you don’t use or have any red wine on hand, sub vegetable or beef stock

You can use sour cream instead of the Greek yogurt, just use the same amount in the recipe

How to Repurpose this instant pot stroganoff recipe

It could make a delicious soup if you add a cup of broth, and maybe some more red wine? and some extra veggies (hearty greens, carrots)

Who doesn’t love mushrooms over a good steak? Grill yourself up a nice steak & top with these stroganoff leftovers

Check out my other fave Instant Pot recipes:

Did you make this IP lentil stroganoff? leave me a comment to share how it turned out!

Print Pin 4.91 from 10 votes Instant Pot Lentil Stroganoff If you’re looking for a delicious, cosy, and easy dinner, this Instant Pot lentil stroganoff with mushrooms fits the bill. It’s hearty, filling, and a fun vegetarian take on the traditional beef stroganoff. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 2 people Author Rebecca Equipment cutting board

knife

Instant Pot

Stock Pot

Large Spoon

Measuring Cups

Measuring Spoons Ingredients 1 tablespoon extra virgin olive oil

1/2 cup diced white onion

1 pound mushrooms sliced

1 clove garlic minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup red wine

1/2 cup green lentils rinsed

1 cup beef or vegetable broth

1/2 pound egg noodles

1/2 cup plain Greek yogurt

parsley for garnish Instructions Turn Instant Pot onto sautee setting. Once hot, pour 1T olive oil into pan, then 1/2 c diced onions, 1 lb sliced mushrooms, 1/2 tsp salt & 1/4 tsp ground pepper. Stir until translucent, about 5-7 minutes. Add 1 clove garlic (minced), then deglaze pan with 1/4 cup red wine. Stir and cook for 2 more minutes.

Add 1/2 green lentils and 1 c stock to vegetables. The mushrooms will not be completely covered, but that's ok. Stir. Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Place lid on, and set vent to SEALING.

Once timer has gone off, let pressure release naturally for 10 minutes. While pressure is releasing, cook 1/2 lb egg noodles according to package directions. Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Let remaining steam release. Open lid once it's unlocked. Add 1/2 c plain Greek yogurt, stir together. Pour over hot noodles, and garnish with fresh parsley if desired. Enjoy Video Instant Pot Lentil Stroganoff

Watch this video on YouTube Notes Use green lentils instead of other colors because they’re the heartiest and will maintain their shape during the cooking process.

To make this recipe super super easy, buy precut onions, garlic, and sliced mushrooms.

If you don’t use or have any red wine on hand, sub vegetable or beef stock

You can use sour cream instead of the Greek yogurt, just use the same amount in the recipe

Parmesan cheese is also great on this stroganoff!

If you want to sub the red wine, sub with equal parts grape juice OR broth.

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