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Instant Pot Quinoa Hamburger Stroganoff is a healthier version of the popular Stroganoff that usually has noodles in it. This tasty pressure cooker quinoa beef stroganoff is a one-pot meal that’s simple to make.
Instant Pot Quinoa Hamburger Stroganoff
Gluten free comfort food. Hamburger Stroganoff wasn’t what I thought of. But using quinoa instead of pasta makes it so!
Instant Pot Quinoa Hamburger Stroganoff is a healthier option for those who are cutting down on their gluten intake. But it needs to taste good, too. If you like quinoa, I think you will like this recipe.
I’ll be the first to admit that this pressure cooker quinoa hamburger stroganoff is not the most attractive recipe. It was difficult to photograph and make it look pretty!
What is Quinoa?
Many people call quinoa (pronounced “keen-whah”) a grain, but it’s actually a seed. Quinoa is gluten-free, high in protein and one of the few plant foods that has sufficient amounts of all nine essential amino acids.
This protein packed seed looks a lot like couscous. When cooked it turns translucent, and you can see the germ, it’s a little spiral. So cute!
Quinoa is as versatile as rice, and is delicious by itself and in many recipes.
Rinse Your Quinoa!
Quinoa has a naturally occurring bug repellent called saponin, which can make it taste bitter or soapy. Some packages of quinoa that you can buy are pre-rinsed, it should say in the ingredient list, but I always rinse mine anyway.
Just measure the amount for your recipe into a fine mesh strainer and rinse it for a couple of minutes. Trust me, I used to dislike quinoa because of the bitter taste. Then I learned about the saponin and rinsing it off. What a difference!
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Instant Pot Quinoa Hamburger Stroganoff
Equipment
Ingredients
- 1 lb Ground Beef (93% to 90% lean)
- 1 med Onion, diced
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Dried Thyme Leaves (not ground thyme)
- 4 cloves Garlic, pressed or finely minced
- 1 teaspoon Paprika (not hot)
- 1 ½ Tablespoons Worcestershire Sauce
- 8 oz Mushrooms, sliced
- 1 ¼ cups Quinoa, rinsed well
- 1 ½ cups Beef Broth, low sodium
- 1 teaspoon Beef Bouillon Base, (or a beef bouillon cube)
- 3 Tablespoons Parsley, chopped
- 1 cup Sour Cream (or plain Greek yogurt)
Instructions
- Turn on the pot’s Sauté setting. Add the ground beef. Cook for a few minutes, breaking up the meat.
- Add the onion and cook, stirring occasionally, until it begins to turn translucent.
- Add the salt, pepper, thyme, and garlic. Cook for a minute, stirring frequently.
- Add the paprika, Worcestershire, and mushrooms. Cook a couple of minutes, until they soften.
- Add the quinoa. stir in.
- Add the broth. Gently press the quinoa into the broth as much as you can.
- Cancel the Sauté setting.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. Press Start if your pot has that option. The pot will take a few minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Stir the stroganoff. If it looks a little wet, just close the lid and let it sit for another few minutes.
- Taste and adjust salt, if needed.
- Add the parsley and stir.
- Add the sour cream and stir.
- Serve immediately, with a dollop of sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is great. However I found that my quinoa wasn’t cooked enough. I changed the time to 5 min instead of 1. That did the trick.
Thanks for your comment. I’ll make a note of that.