Instant Pot Beef Stroganoff
Make creamy beef stroganoff quick and easily in the instant pot. This all in one meal is perfect for busy families on the go!
Servings 8 people
- 1.5 pounds Beef Stew Meat
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons vegetable oil
- 2 teaspoons garlic powder
- 1 onion diced
- 8 ounces baby portabella mushrooms sliced
- 1 teaspoons thyme
- 2 Tablespoons flour
- 1/4 cup dry red wine (replace with beef stock if desired)
- 4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 16 ounces egg noodles uncooked
- 1 cup sour cream
Heat vegetable oil in 6 quart or larger instant pot using the saute feature. Sprinkle beef cubes with salt and pepper. Brown beef cubes in the oil, working in batches if necessary.
Add the diced onion, mushrooms and garlic powder to the pot and continue to saute until the onions are softened.
Sprinkle in the thyme and flour. Saute for 3-4 more minutes, stirring frequently, to cook out the flour taste.
Use the 1/4 cup of wine or beef broth the deglaze the bottom of the pan. Be sure to get up as much flour and browned bits as you can. Stir in the remaining beef broth and Worcestershire sauce.
Put the lid on the instant pot and cook on high pressure for 12 minutes. Quick release the pressure.
Stir in the egg noodles and cook on high pressure for 5 minutes. Once again, quick the release the pressure.
Stir in the sour cream and adjust the seasonings to your taste.
Calories: 460kcal | Carbohydrates: 46g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 691mg | Potassium: 665mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 3.5mg