This easy Instant Pot beef stroganoff recipe is quick and as creamy as you remember from your childhood! Total comfort food pressure cooker style.
I have been crazy busy creating lots of easy Instant Pot recipes on The Typical Mom and this easy Instant Pot beef stroganoff recipe just had to be next! This is a meal I remember my grandmother making when I was a kid. Total comfort food that is creamy, packed with vegetables (if you want), and the tenderest beef ever when you use your pressure cooker. I will tell you I have made crockpot beef stroganoff for years but when I got my Instant Pot last Christmas I haven’t used my crockpot very much at all because I can get everything made so much quicker in this new all in one appliance!
This is what you will need for this easy Instant Pot beef stroganoff recipe:
- Instant Pot or pressure cooker
- Beef stew meat
- Cream of mushroom soup
- Sour cream
- Beef broth
- Egg noodles
- Vegetables (if you want – I add onions, carrots, and mushrooms)
My kids aren’t real fans of red meat, other than hamburger. It is mostly due to the texture and it being a bit tough (tougher when they have braces). When you make this the beef becomes really soft and tender soaking up all the sauce and juices in just 15 minutes which is perfect for our busy lives. If you do not have a pressure cooker I would highly recommend it, it has allowed us to eat together more often and I cook more often and healthier traditionally too. Here’s the printable recipe for this easy meal.
- 1 lb beef stew meat
- 1 can cream of mushroom soup
- 1 onion
- 1 pkg mushrooms
- 1 tbsp minced garlic
- 3 tbsp olive oil
- 1/4 c beef broth
- 1/3 c sour cream
- 1 1/2 tbsp cornstarch
- 1 bag egg noodles
- 1 tsp salt (more salt to taste when serving)
Put your Instant Pot on saute and add your olive oil and garlic
When warm add your beef stew meat and onions (either diced or cut into chunks).
Stir until meat is browned on all sides
Add mushrooms cut into halves, cut carrots, and even celery if you want to add some of that. Stir
Add can of cream of mushroom soup, salt, and beef broth, stir.
Put the lid on your Instant Pot or pressure cooker and set to manual, pressure, high, for 15 minutes. Start to boil your egg noodles on the stove now.
Do a slow release and carefully lift lid
Set Instant Pot to saute and put some of that liquid in a small bowl with your cornstarch, stir
Pour back into your pot and stir.
Add your sour cream, stir
Allow mixture to bubble and thicken a bit in your pot for a few minutes
Serve beef stroganoff over cooked egg noodles, salt to taste!
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