Description
This Instant Pot Beef Stroganoff is a comforting and hearty meal, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups egg noodles
- 3/4 cup sour cream
Instructions
- Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion and cook for 3 minutes until soft. Add minced garlic and sauté for 30 seconds.
- Add beef stew meat and cook until lightly browned on all sides.
- Stir in mushrooms, Worcestershire sauce, paprika, salt, and black pepper. Pour in beef broth and scrape the bottom of the pot to deglaze.
- Lock the lid and set to High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release the rest.
- Open the lid and stir in egg noodles. Lock the lid again and pressure cook on High for 5 minutes. Quick release when done.
- Set Instant Pot to “Keep Warm” and stir in sour cream until fully combined and creamy. Serve hot.
Notes
- This recipe can be prepared using other cuts of beef if desired.
- Feel free to add vegetables like peas or carrots for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg