This Instant Pot turkey meatball stroganoff recipe using frozen peas and whole wheat egg noodles makes an easy healthy one-pot dinner great for meal prep!
I got a message on Instagram this morning telling me that she was so nervous about getting an Instant Pot, but that she is so tempted because of all the recipes I’ve been posting.
I get it! I bought my Instant Pot and it sat in a box for 4 months before I finally psyched myself up to do the water test…and now, it is my most-used kitchen appliance!
Because of one pot meals just like this.
Oh, how I love just gathering some simple ingredients, dumping them in, and letting the Instant Pot work its magic to give me a flavorful, healthy meal with very little work on my part.
How To Make Instant Pot Turkey Meatball Stroganoff
I can assure you that this recipe especially is SO fast and easy because there’s really no prep work! There’s nothing to wash or chop.
It truly is just gathering a few basic ingredients and dumping them into the pot.
Start with some whole wheat egg noodles. If you can’t find whole wheat, normal egg noodles are fine, but I like to use whole wheat whenever I can because I’m all about those small changes that add up to a healthy lifestyle!
Pour your beef broth into the pot.
Then dump in the full package of egg noodles.
Now, add a packet of onion soup mix. If you prefer to use different spices and not use a mix, that’s absolutely allowed, but I really like the flavor these packets add to this dish, making it so fast and easy.
Now add your Worcestershire sauce (how do YOU say this? I’m convinced I pronounce it wrong every single time!).
And your frozen meatballs!
This is another major timesaver. I enjoy making meatballs from scratch sometimes but not when I’m short on time! I’ve used Great Value and Kroger frozen turkey meatballs and they both work really well.
Now put the lid on your Instant Pot, set it to manual high pressure and cook it for 5 minutes.
Release the pressure, take the lid off, and pour in your frozen peas.
I DON’T recommend adding your peas earlier and pressure cooking them because they will overcook and turn to mush.
They are so small that they heat really fast. All you need to do is stir them in, put your lid back on, and wait 5-10 minutes for them to heat up.
Now, stir in your sour cream!
And add salt and pepper to taste. I don’t usually add any salt to this recipe because the onion soup mix has enough for us, so I just grind in some pepper and it’s good to go!
And that’s dinner – protein, vegetable, whole grain, and even some dairy!
Looking For More Healthy One-Pot Meals?
- Enchilada Quinoa Skillet
- Instant Pot Unstuffed Turkey Cabbage Roll Bowls
- Chicken Sausage Cabbage Skillet
- Instant Pot Turkey Sausage, Potatoes, & Green Beans
- Healthier Instant Pot Spaghetti & Meatballs
- Slow Cooker Turkey Sausage & Bell Peppers
- 4 cups beef broth
- 12 oz uncooked whole wheat egg noodles
- 1 (1oz) packet onion soup mix
- 1 Tbs Worcestershire sauce
- 36 frozen turkey meatballs
- 12oz frozen peas
- 8oz light sour cream
- Salt & pepper, to taste
- Add the beef broth broth, egg noodles, onion soup mix, Worcestershire, and meatballs into your Instant Pot in that order.
- Put the lid onto your Instant Pot, making sure the valve is set to "Sealing."
- Cook on manual (high) pressure for 5 minutes. Remember, it will take time for your pot to come to pressure.
- When the cooking cycle is complete, open the valve to quick release the pressure.
- Open the lid, stir in the frozen peas, then replace the lid. Wait 5-10 minutes, until the peas are warmed through.
- Stir in sour cream and add salt and pepper, to taste.
Nutrition Information:Serving Size: 1/6
Amount Per Serving: Calories: 476Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 60mgSodium: 1153mgCarbohydrates: 61gFiber: 9gSugar: 9gProtein: 28g