AIP Instapot Meatball Stroganoff

Beef stroganoff is about one of my all time favorite meals.  It was what I used to ask my mom to make for my birthday dinner, nearly every year.  Creamy, mushroom-y, noodle-y goodness.  Well, fast forward and, I was trying to come up with something that brought me back to those flavors…but, doing it in a way that my kids would eat it and not see mushrooms (they swear they hate them, lol).  I was also looking for a cheaper option than using beef strips.  FOUND IT!

My friends, this was awesome.  All of my kids gobbled it up.  My dad gobbled it up.  My 3 year old even had seconds!  WINNER!!

AIP Instapot Meatball Stroganoff

Yummy meatballs in a creamy mushroom beef broth sauce and shirataki miracle noodles.  

Course: Dinner
Cuisine: American
Keyword: AIP, meatballs, noodles
Servings: 8
by: Jen Gault | JenPartyOf7.com
Ingredients
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 tsp Himalayan salt, separated
  • 1 tsp dried sage
  • 1/2 tsp ground mace
  • 3 tbsp fresh minced parsley plus a bit more for garnish
  • 2-3 cups sliced mushrooms shiitake, crimini, button or a combination of these
  • 1 large onion, chopped
  • 3/4 cup beef bone broth
  • 1/4 cup coconut cream
  • 2 tsp minced garlic, fresh
  • 2 heaping tbsp minced onions, dried
  • 4 tbsp coconut aminos, separated
Instructions
  1. In a large mixing bowl, combine the ground meats, sage, mace, salt, 1 tbsp coconut aminos and parsley (minus what you have set aside for garnish).  Mix well and roll into meatballs, a little smaller than golf ball size.  

  2. In your instapot, add broth, coconut milk, mushrooms, onions, coconut aminos, minced garlic and remaining salt. Then, place your meatballs on top.  Close the lid and put on meat/stew setting for 24 minutes.  

  3. Take your miracle noodles and drain them, then, rinse and drain in hot water about 5 or 6 times.  Then, lay on a cloth to thoroughly dry.  You want them as dry as possible!  

  4. Once your meatballs and mushroom mixture is done, release the steam, open and carefully remove the meatballs.  Pour your mushroom/broth mixture in a blender and blend well.  Taste and season further as needed...I'm a garlic girl, so, I added more fresh garlic at this point.  

  5. Next, pour your mushroom sauce back into your instapot and turn on the saute function, add back your meatballs and let it simmer in the sauce while you prepare the noodles.  You could also put it in a soup pot on the stove...but, I hate extra dishes.  

  6. Then, dry fry your noodles in a non stick pan (I used my wok because I have a gaggle of kids and did 4 bags) for about 5-8 minutes or until they become firmer to the touch.  

    As they are dry frying, separate them using a tong. Once done, add them to your simmering sauce and meatballs and let simmer on low for about 5 minutes so the noodles can absorb some flavor.  

    Garnish with remaining fresh parsley and serve/inhale.  

 

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