Instant Pot® Easy Beef Stroganoff

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 large onion, diced (about 1 cup)

1 1/4 pounds boneless beef sirloin steak, cut into thin strips

1 teaspoon paprika

1/2 teaspoon garlic powder

4 cups uncooked extra-wide egg noodles

2 teaspoons Worcestershire sauce

1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup

1/4 cup sour cream

2 tablespoons chopped fresh parsley

Directions

Season the beef with salt and pepper

Layer the onion,beef, paprika, garlic powder and noodles in a 6-quart Instant Pot.

Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don’t stir until after the cooking is done).

Lock the lid and close the pressure release valve.

Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes).

When done, press Cancel and use the quick release method to release the pressure

Stir in the sour cream and let stand for 5 minutes uncovered.

Season to taste and sprinkle with the parsley before serving.

Notes

Recipe from Allie T

Nutrition

• Serving Size: servings (about 1 1/2 cu
• Calories: 298cal
• Total Fat: 86
• Saturated Fat: 9.5g
• Cholesterol: 3.2g
• Sodium: 0.2g
• Total Carbohydrate: 3.59g
• Dietary Fiber: 31mcg
• Protein: 3.5mg