Instant Pot Stroganoff Shells
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Instant Pot Stroganoff Shells

by Apr 19, 2020

Instant Pot Stroganoff Shells

by Apr 19, 2020

Due to the enormous success of my acclaimed Beef Stroganoff, I decided to create a version that involved ground meat and shells so it was more of a creamy pasta dish.
 
And so, Stroganoff Shells (or Shelley Stroganoff) is happening in your Instant Pot and a new, comforting pasta classic is born!
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
Begin with an onion (as usual)…
 
…and dice it up.
 
Then add some olive oil to the Instant Pot, heat it up…
 
…and add in the onions. Sauté for a few.
 
Then, add in some butter…
 
…and some mushrooms (it ain’t a Stroganoff without some shrooms, but if you had them, you can leave them out along with the butter).
 
Sauté until the mushrooms brown.
 
Next, add in some garlic…
 
…and sauté, deglazing/scraping the bottom of the pot.
 
Add in some Worcestershire sauce…
 
…and deglaze again – making sure any brown spots from sautéing are cleared from the bottom of the pot.
 
Now take a ground meat of your choice…
 
…and add it to the pot. Break up the meat with a mixing utensil and allow it to crumble and lightly brown.
 
Next, add in some dry white wine…
 
…and some Dijon mustard.
 
Stir it up and allow everything to quickly simmer in the winey mustard.
 
Next, pour in some beef broth…
 
…and add our pasta shells.
 
BUT DO NOT STIR the shells! Simple, lay them out smoothly so they’re mostly submerged in the broth. Secure the lid and cook at high pressure.
 
When done, give everything a good stir.
 
And put on the finishing touches! Add in sour cream…
 
…Boursin/Alouette or cream cheese…
 
…onion soup/dip mix (and perhaps even some Parmesan, truffle oil and a few splashes of cream, if desired).
 
Stir until everything is fully melded…
 
…place in bowls to serve…
 
…get excited…
 
…try it out…
 
…and who’s a good cook? YOU are!
 
Shelley Stroganoff is here to stay!
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 tablespoons salted butter
  • 16 ounces Baby Bella or white mushrooms, sliced (optional if you hate shrooms, but if you don’t use them, omit the butter)
  • 3 cloves (1 tablespoon) garlic, crushed or minced
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds ground meat of your choice (beef, chicken, turkey or Italian sausage)
  • 1/2 cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)
  • 1 tablespoon dijon mustard (like Grey Poupon, optional)
  • 3 1/2 cups beef broth (I use 3 1/2 teaspoons of Beef Better Than Bouillon + 3 1/2 cups of water)
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 pound (1 box) medium shells or any short pasta
  • 1 packet of dry onion dip/soup mix (like the kind you’d use for dips)
  • 1 cup (8 ounces) sour cream
  • 5.2 ounce package of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin or Alouette which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese)
  • 1/4 cup grated Parmesan (optional)
  • 1 tablespoons truffle oil (any kind, optional)

 

You can season up the final product with any seasonings you wish. If you want it a little spicy, add in a few shakes of your favorite hot sauce.

If you want it even creamier, add in a few splashes of some half & half or cream in the final step and stir until combined.

  1. Add the olive oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add the onion to the pot with the already heated oil and sauté for 2 minutes and then add the butter and mushrooms and sauté for 3 minutes more. Then, add in the garlic and sauté for 1 more minute followed by the Worcestershire sauce. Deglaze the bottom of the pot so it’s free of any dark brown spots.
  2. Then, add the meat and break up until it crumbles and browns for 3 minutes.
  3. Next, add in the white wine followed by the dijon mustard and simmer for 2 minutes. Stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.
  4. Add in the beef broth, seasoned salt and thyme and stir well.
  5. Pour in the pasta but DO NOT STIR. Just smooth it out so it’s mostly submerged in the broth (it’s okay if some peaks above).
  6. Secure the lid, move the valve to the sealing position, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 6 minutes. Perform a quick release when done.
  7. When the lid comes off, stir in the onion mix packet, sour cream, Boursin (or cream cheese), Parmesan (if using) and truffle oil (if using). Stir well until all is totally melded into the sauce (NOTE: see the yellow “Jeffrey Sez” section).
  8. Serve in bowls and enjoy!

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