Hi friends! Are you ready for another fabulous Instant Pot recipe? While this is not quite as easy as my Spaghetti and Meatballs this Meatball Stroganoff goes together quickly and has all the traditional flavors of the classic beef stroganoff. Best of all, without any flour or binders, this recipe is also gluten-free!
This was one of the recipe options from our Gluten-Free Instant Pot Blog Tour. It’s also one of my favorites from the new cookbook. Who doesn’t love meatballs?! Since you make the meatballs by themselves, they are great appetizers when served with a cute toothpick. With the holidays coming up, this might be a fun twist for your next family party or work potluck! You’re welcome!
Marvelous Meatball Stroganoff
Using turkey meatballs instead of flank steak, this meatball stroganoff has a kid friendly twist! The meatballs don’t require any flour or bread crumbs as a binder and it doesn't use canned soup to achieve the traditional deep, rich flavor. Serve these over your favorite gluten-free noodles or over mashed-potatoes!
- October 22, 2018
- 5 servings Servings
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Ingredients
- 1 1/2 pounds (681 g) ground turkey (Jennie-O brand is gluten free)
- 1 egg
- 2 tablespoons (30 ml) milk
- 1 teaspoon onion powder
- 1/4 cup (12 g) chopped fresh parsley, plus more for garnish
- 1 tablespoon (2 g) fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 21/2 cups (588 ml) gluten-free beef stock (page XXX), divided
- 1/2 cup (120 g) sour cream
- 4 tablespoons (32 g) potato starch, divided in half
- 1 teaspoon smoked paprika
- 1 tablespoon (15 g) tomato paste
- 1 tablespoon (6 g) beef bouillon granules (Herb-Ox brand is gluten free)
- 1/2 teaspoon Worcestershire sauce (Lee & Perrins brand is gluten free)
- 1/2 pound (227 g) sliced button mushrooms
- 2 tablespoons (30 ml) cold water
Directions
- Step 1
- In a large bowl combine ground turkey, egg, milk, onion powder, parsley, thyme, salt, and pepper until just combined.
- Step 2
- Shape into 20 (1-inch) meatballs.
- Step 3
- Press Sauté or Browning on your electric pressure cooker.
- Step 4
- When the inner pot is hot, add the oil and brown the meatballs, 2-3 minutes per side.
- Step 5
- Once the meatballs are brown, transfer them to a serving dish and set aside.
- Step 6
- Add sliced onions to the pot and cook until just tender.
- Step 7
- Add garlic and cook an additional 30 seconds until fragrant.
- Step 8
- Add 1 cup beef stock to the pan and use it to scrape up any browned bits on the bottom of the pan.
- Step 9
- In a small bowl, combine remaining 1/2 cup beef stock, sour cream, 2 tablespoons of the potato starch, paprika, tomato paste and Worcestershire sauce.
- Step 10
- Stir until well combined.
- Step 11
- Add the sauce to the onion mixture already in the pan.
- Step 12
- Return the meatballs to the pot, submerging them completely in the sauce.
- Step 13
- Close and lock the lid, making sure the steam release handle is in the sealing position.
- Step 14
- Cook on high pressure for 10 minutes.
- Step 15
- When cooking time is finished, turn off your pressure cooker and allow a natural release of 20 minutes or until the float valve drops.
- Step 16
- When the float valve has dropped, unlock the lid and open it carefully.
- Step 17
- Add sliced mushrooms to the pot. Stir well then the close lid and let sit for 3 minutes to soften mushrooms.
- Step 18
- In a small bowl, mix remaining 2 tablespoons of potato starch and 2 tablespoons cold water together to create a slurry.
- Step 19
- Press Sauté or Browning on your electric pressure cooker again and allow the sauce to heat up.
- Step 20
- When the sauce is bubbling, add the starch mixture to the pot and whisk constantly for 2 minutes or until sauce thickens.Sprinkle with additional parsley, if desired.
