Polish Noodles with Sour Cream & Onions - Pressure Cooker Style
A cozy comfort meal made with egg noodles, caramelized onions, sour cream, and pressure-cooked to perfection for a rich, creamy dish that’s perfect any day of the week.
Equipment
- 1 Pressure cooker
- 1 Large skillet
Ingredients
Main Ingredients
- 1 8-oz bag wide egg noodles
- 1 large onion, chopped
- ⅓ cup butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¾ cup hot pasta water
- 1 packet Lipton Onion Soup Mix
- 1 pint sour cream
- chopped fresh chives optional
Instructions
Instructions
- Cook egg noodles according to package directions and reserve ¾ cup of the hot pasta water prior to draining.
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until soft and golden brown, about 10-12 minutes.
- Add salt, pepper, and garlic powder. Stir to combine. Add Lipton Onion Soup Mix and reserved pasta water, then stir until smooth.
- Reduce heat to low and slowly stir in sour cream. Blend gently without boiling to keep the sauce from curdling.
- Add cooked egg noodles to the skillet and toss gently until thoroughly coated in the sauce.
- Serve warm, topped with chopped fresh chives if desired.
Notes
Store leftovers in the fridge for 3-4 days or freeze up to 2 months. Reheat gently with a splash of milk or broth to restore creamy texture.