Instant Pot Beef Stroganoff Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

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)

Directions

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.

Nutrition

• Calories: 700 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 216 mg
• Sodium: 1015 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 65 g