Instant Pot Beef Stroganoff

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 lb beef for stew

1 package baby bella crimini mushrooms

2 sprigs of thyme

12 oz package wide egg noodles

1 cup sour cream

1 tablespoon corn starch

2 teaspoon salt

1 tablespoon minced garlic

2 teaspoons pepper

1 white onion; chopped

1 tablespoon olive oil

32 oz beef broth

Directions

In the instant pot, add olive oil and stewed beef. Set the instant pot to saute mode and sear the meat by cooking for two minutes.

Add in sliced mushrooms, minced garlic, and diced onion. Saute for about 3 more minutes.

Drop in the two sprigs of thyme and pour beef broth over the mixture. Add in salt and pepper.

Place lid on the instant pot and set valve to seal. Set instant pot to high pressure for 20 minutes.

Once the instant pot is done counting quick release pressure. Add in egg noodles and make sure that they are cover with liquid.

Place the lid on the instant pot and set the valve to seal. Set instant pot to high pressure for 3 minutes. Once it’s done counting quick release pressure.

Stir in 1 cup sour cream and one tablespoon cornstarch mixed with water.

Stir until dissolve. Place on saute for mode for 2 minutes. The sauce will thicken fast. As soon as it does turn off the saute mode.

Serve topped with pepper and parsley.

Nutrition

• Calories: 532 kcal
• Total Fat: 28 g
• Saturated Fat: 11 g
• Cholesterol: 121 mg
• Sodium: 1432 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 24 g