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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 hamburger stroganoff is a one-pot meal, and is simple to make.
Instant Pot Quinoa Hamburger Stroganoff
So I was staring at a pound of hamburger, wondering what to make, and feeling a little guilty for all of the not so healthy food I had eaten during the week. It occurred to me that I could do something with quinoa, because I was thinking about noodles.
If that even makes sense! I wanted to come up with a gluten free comfort food. Hamburger Stroganoff was what I thought of. Using quinoa! That would be interesting.
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
Ingredients
- 1 lb Ground Beef (93% to 90% lean)
- 1 med Onion
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Thyme Leaves, dried (not ground thyme)
- 4 cloves Garlic, pressed or finely minced
- 1 tsp Paprika (not hot)
- 1 ½ Tbsp Worcestershire Sauce
- 8 oz Mushrooms, sliced
- 1 ¼ cups Quinoa, rinsed well
- 1 ½ cups Beef Broth, low sodium
- 1 tsp Beef Bouillon Base, (or a beef bouillon cube)
- 3 Tbsp 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 they begin 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 1 minute. High Pressure. 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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