Instant Pot Beef Stroganoff with Stew Meat
Easy Instant Pot beef stroganoff wit stew meat that is quick and as creamy as you remember from your childhood! Total comfort food made in your pressure cooker in a fraction of the time it used to.
Servings: 5
Equipment
- 1 pressure cooker
Ingredients
- 1 lb stew meat can use ground beef too if you prefer, just drain after cooking in step one
- 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
- 1/2 tsp salt (more salt to taste when serving)
- 1/2 tsp garlic salt
Instructions
- 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
- In a bowl whisk together your can of cream of mushroom soup, salt, and beef broth, together. Then pour it into your pot and 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 (meaning move your pressure release valve just slightly so steam comes out very slowly) and carefully lift lid
- Set Instant Pot to saute and put some of that hot liquid in a small bowl with your cornstarch, whisk together until smooth
- 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!
Video
Nutrition
Serving: 5oz | Calories: 598kcal | Carbohydrates: 57g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 1004mg | Potassium: 641mg | Fiber: 3g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 2.6mg | Calcium: 54mg | Iron: 4.2mg