We may be geeks, but that doesn’t mean we don’t know how to create great things in the kitchen. Some of the best dishes – even snacks! – can be made quickly and easily as long as you know what you’re doing. Let’s get cooking!
Not long after my wife and I got an INSTANT POT last year, I made a post detailing how much I loved that little gadget. I know that post seemed like a commercial for the Instant Pot, but it really is a huge help in the kitchen, breaking down some of the more time consuming meals and getting them done quick and easy.
Despite using it twice a week or so for the last year, I’ve held off on another Pot-based post, but this meal I made last week was just too good not to share. I’ve made the beef stroganoff a few times already this past year, but I think this version was, by far, the best.
Using this recipe as a base, a few adjustments should be made here and there. Instead of one can of cream of mushroom soup, I used two, just to ensure the creaminess of the dish. Adding in a little bit more sour cream and a little bit more cream cheese helps, too. The creamier the better, I think.
Throwing it all in the Instant Pot and setting it to cook for 25 minutes, while the noodle boil on the stove, is a pretty easy way to get a great meal done with little effort. Plus, it gives you the chance to focus on the green beans on the side.
Grab a skillet, put the green beans in it and cover them with water, cooking until the water boils. Simmer the pan for another 5 minutes and then drain the water out, replacing it with 3-4 tablespoons of butter. Top it with 3-4 cloves of garlic, minced and spread over the green beans and let it cook for 4-5 minutes.
Once you’ve got the green beans under control and the egg noodles cooked, and the Instant Pot finishes its 25 minutes on high (follow the instructions at the site), toss the noodles into the Instant Pot and mix thoroughly. Dish everything out and you’ve got a delicious dinner, plus leftovers!
