Instant Pot Beef Stroganoff Recipe
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!
Servings:4 servings
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
- Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
- 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.
- 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.
- 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: 700 kcal, Carbohydrates: 60 g, Protein: 65 g, Fat: 21 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 216 mg, Sodium: 1015 mg, Potassium: 1325 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 255 IU, Vitamin C: 4 mg, Calcium: 147 mg, Iron: 8 mg
