Instant Pot Mushroom Stroganoff with Vodka

Ingredients

• 1 teaspoon caraway seeds, crushed
• 1/3 cup vodka
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, peeled and chopped
• 1 pound brown mushrooms, stemmed, chopped 1/2-inch
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 2 tablespoons Dijon mustard
• 3/4 teaspoon fine grain sea salt, plus more to taste
• 1/4 – 1/2 teaspoon freshly ground pepper, or to taste
• 1 3/4 cup mushroom broth, or vegetable broth
• 2 cups dried pasta, see headnotes
• 1/2 cup homemade cashew cream, or almond milk
• To serve:
• Lots of dill, or chives and some toasted almonds

Directions

1. Mix the crushed caraway seeds with the vodka in a small bowl, then put it aside. Set the Instant Pot to the highest SAUTE mode, add the olive oil and onions, and cook them for a minute or two. Add the garlic and mushrooms, stirring as they cook for a few more minutes, just until they begin to soften.
2. Add the tomato paste and stir it through, then sprinkle in the flour. Cook for another few minutes, stirring gently the whole time, so the flour loses its raw edge and gets lightly toasted.
3. Stir in the mustard, salt, pepper, broth, and pasta. Mix once more so the pasta is spread out evenly, then press CANCEL to turn off SAUTE.
4. Lock the lid in place and close the valve to SEAL. Choose PRESSURE COOK or MANUAL, then set the cooking time based on your pasta package. Use half of the lowest suggested cooking time, rounded down to the closest whole minute. For example, if the package says 7 – 9 minutes, start with 7, divide it in half to get 3.5, then round down to 3. SET/ADJUST TIME to 3 minutes in that case.
5. When the time is up, carefully move the valve to VENTING for a QUICK RELEASE. Gently jiggle or tap the cooker, then open the lid carefully, angled away from you. Stir in the vodka and caraway mixture, simmer for a few more minutes, then mix in the cashew milk. Taste, adjust the seasoning, and serve with lots of dill and almonds on top.