I would toss with some kind of vinaigrette to get the acidity instead of just throwing more ingredients in. You don't say if this is hot or cold, but it reads more like a pasta salad.
this post was submitted on 28 Feb 2024
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I am planning on it being hot. I was going for something like a vegetarian stroganoff.
If you want a stroganoff, go for a mushroom version then, which means get rid of the olives and tomatoes. Add a little Dijon for acid and flavor.
You keep saying vegetarian, but the context implies vegan. What is your goal? If only vegetarian, then add some cream or butter. Adding cheese changes it from traditional stroganoff to generic American casserole, which can be delicious.
Right now I'd say your recipe is half way between a mushroom casserole and a chili. Those don't sound like good combination. Pick one and commit in that direction. Also, using canned and frozen veggies in an instant pot is going to result in some very mushy food without their distinct flavors. You might want to opt for the fresh versions of some things, namely onions and mushrooms.
I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.