Description
A comforting bowl of beef stroganoff made effortlessly in the Instant Pot, combining tender beef, savory mushrooms, and creamy sauce over egg noodles.
Ingredients
Scale
- 1 pound beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon flour
- 1 cup sour cream
- 8 ounces egg noodles
- Fresh parsley, for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add the beef stew meat, allowing it to brown on all sides for about 5-7 minutes. Once browned, add the chopped onions and minced garlic, sautéing until onions are translucent.
- Add sliced mushrooms, beef broth, Worcestershire sauce, salt, and black pepper to the pot. Stir to combine.
- Close the lid and set to manual high pressure for 35 minutes.
- Perform a quick-release of the pressure. Stir in the flour to thicken the sauce, then add sour cream and mix until smooth.
- Cook the egg noodles according to package instructions separately.
- Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.
Notes
For a lighter version, substitute half of the sour cream with Greek yogurt. Consider adding frozen peas or other vegetables in the last few minutes of cooking for added nutrition.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg