Beef Stroganoff In The Instant Pot Food

EASY BEEF STROGANOFF

Easy Beef Stroganoff image

When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We've used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Provided by Campbell's®

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large onion (diced (about 1 cup))
1 1/4 lbs boneless beef sirloin steak (cut into thin strips)
1 tsp paprika
1/2 tsp garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 tsp Worcestershire sauce
1 can Campbell's® Condensed Cream of Mushroom Soup (10 1/2 ounces)
1/4 cup sour cream
2 tbsp chopped fresh parsley

Steps:

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.

INSTANT POT BEEF STROGANOFF

Instant Pot Beef Stroganoff image

Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth!

Provided by Chungah Rhee

Categories instant pot

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
8 ounces cremini mushrooms, quartered
3 sprigs fresh thyme
2 tablespoons all-purpose flour
1/4 cup dry sherry
3 cups low sodium beef broth
2 teaspoons Worcestershire sauce
1 (12-ounce) package wide egg noodles
3/4 cup sour cream
2 tablespoons chopped fresh parsley leaves

Steps:

Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in dry sherry, scraping any browned bits from the bottom of the pot. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

INSTANT POT® BEEF STROGANOFF

Instant Pot® Beef Stroganoff image

This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it's been slow-cooking for hours but ready in a little over an hour.

Provided by Cara

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
4 cups beef broth, divided
3 tablespoons Worcestershire sauce, or more to taste
3 cups chopped fresh mushrooms
1 (16 ounce) package egg noodles
1 (24 ounce) container sour cream
2 tablespoons cornstarch, or more as needed
salt and freshly ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

Nutrition Facts : Calories 562.1 calories, Carbohydrate 49.2 g, Cholesterol 109.7 mg, Fat 28.7 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 562 mg, Sugar 2.8 g

BEEF STROGANOFF FOR INSTANT POT®

Beef Stroganoff for Instant Pot® image

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.

Provided by Lissa

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h2m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
½ onion, diced
2 teaspoons salt, divided
2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
½ teaspoon dried thyme
2 tablespoons soy sauce
3 cups chopped mushrooms
2 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package wide egg noodles
¾ cup sour cream, or to taste

Steps:

Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g

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