Instant Pot or Slow Cooker Beef Stroganoff Soup | lecremedelacrumb.com
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Instant Pot or Slow Cooker Beef Stroganoff Soup

One of your favorite classic, comfort food dishes turned into a creamy, savory soup! This instant pot or slow cooker beef stroganoff is a must make all year round. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 1.5 pounds stew meat
  • 6 cups beef broth (I use lower sodium)
  • 4 tablespoons worcestershire sauce
  • 1/2 teaspoon Italian seasoning blend
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • salt and pepper to taste (I use about 2 teaspoons salt and 1/2 teaspoon black pepper)
  • 1/2 cup sour cream
  • 8 ounces mushrooms, sliced (about 1 cup sliced mushrooms)
  • 8 ounces short noodles, cooked (egg noodles, rotini, and cellentani work great)
  • 1/3 cup cold water
  • 1/4 cup corn starch

Instructions

Instant Pot Instructions

  • In your instant pot, combine stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Place lid on the instant pot, make sure the vent nozzle is in the non-venting position, press "pressure cook" and set timer to 1 hour. 
  • Move venting nozzle to the vent position and allow to vent until the button drops down. Remove lid, and switch Instant Pot to "soup" mode. Stir together sour cream and 1 cup of broth from the Instant Pot until smooth. Stir mixture back into the pot along with the mushrooms. Whisk together cold water and corn starch in a bowl.  
  • Once soup is boiling, whisk corn starch mixture into the Instant Pot until soup thickens. Stir in noodles. Taste, add salt and pepper to taste, if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve. 

Slow Cooker Instructions

  • In your slow cooker, combine stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Cover and cook on high 3 hours, or low 6 hours. 
  • Stir together sour cream and 1 cup of broth from the slow cooker until smooth. Stir mixture back into the pot along with the mushrooms. Whisk together cold water and corn starch in a bowl, then stir into the slow cooker.
  • Cover and cook on high for 1 hour longer. Taste, add salt and pepper to taste if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.