Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I've ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!
Servings: 6 people
Ingredients
- 1 Tablespoon olive oil
- 2 pounds stew meat in one inch cubes
- salt and pepper
- 1 small white onion chopped
- 6 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup flour
- 3 1/2 cups beef broth
- 1 Tablespoon worchestershire sauce
- 12 ounce wide egg noodles
- 3/4 cup sour cream
- chopped parsley for garnish
Instructions
- Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
- Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
- Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
- Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
- Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
- Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
Video
Nutrition
Calories: 550kcal | Carbohydrates: 48g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 670mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg
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