Description
This creamy beef stroganoff made in the Instant Pot is a hearty, comforting dish perfect for family dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat, cubed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 3 cups egg noodles
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Set your Instant Pot to “Sauté” mode. Add olive oil and brown the beef in batches until seared. Remove and set aside.
- Add chopped onions and mushrooms. Sauté until softened. Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and mix well.
- Return beef to the pot. Add beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
- Seal lid and set to “Pressure Cook” on high for 10 minutes. Let naturally release for 5 minutes, then quick release.
- Switch back to “Sauté” and stir in the egg noodles. Simmer uncovered for 5 minutes until noodles are tender.
- Turn off the heat. Stir in sour cream and season with salt and pepper.
- Serve hot and enjoy creamy beef stroganoff in no time.
Notes
- This dish pairs well with a side of green salad or steamed vegetables.
- For a lighter version, substitute sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg