Posted by BEST Easy Instant Pot Beef Stroganoff will be a favorite in your home with all the classic flavors and creamy texture of traditional beef stroganoff, made super quick and easy in your pressure cooker!
Duration:
Servings: 4 servings
Calories: 700kcal
Ingredients
- 2 pounds stew meat
- salt and pepper to taste
- 1 cup sliced mushrooms
- 3 teaspoons minced garlic
- 3 tablespoons butter
- 2 tablespoons flour
- 3 cups beef broth
- 4 tablespoons worcestershire sauce
- 10 ounces egg noodles
- ½ cup sour cream
- 2 tablespoons corn starch + ¼ cup beef broth or cold water, optional
Instructions
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Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
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Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes.
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Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.
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Stir in sour cream, taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.
Notes
Serving: feel free to skip the egg noodles and serve this over mashed potatoes or rice.
Nutrition
Calories: 700kcal | Carbohydrates: 60g | Protein: 65g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1015mg | Potassium: 1325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 8mg