Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff has classic flavors and creamy texture made quickly and easily in the Instant Pot. The perfect weeknight meal.
Servings: 6
Cost: $21.50, $3.58 per Serving
Ingredients
- 2 pounds stew meat
- 1 Tbsp Olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
- ⅓ cup red wine
- ½ onion diced
- 8 ounces cremini mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 12 ounce egg noodles
- 1 cup sour cream
- 2 tbsp cornstarch
Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add the stew meat, season with salt and pepper, and cook until browned.
- Pour in 1 cup of the beef broth and scrape the bottom of the Instant Pot insert to remove any browned bits.
- Add the red wine, garlic, onion, Worcestershire sauce, mushrooms, and remaining 2 cups of beef broth. Stir to combine.
- Secure the lid and set the valve to the sealing position. Cook on high pressure for 20 minutes, then carefully quick release the pressure.
- In a small bowl, whisk the cornstarch with a small amount of cold water until smooth.
- Stir the cornstarch mixture and uncooked egg noodles into the Instant Pot. Make sure the noodles are covered with liquid, adding additional broth if needed.
- Secure the lid again and cook on high pressure for 2 minutes. When finished, carefully quick release the pressure.
- Stir in the sour cream until well combined. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5–6 days.
Nutrition
Calories: 572kcal | Carbohydrates: 49g | Protein: 45g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 983mg | Potassium: 998mg | Fiber: 2g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 5mg
