Enjoy the delicious flavor of a classic Beef Stroganoff recipe that cooks in less than an hour with the Instant Pot®. Our Cream of Mushroom Soup and sour cream deliver a rich and creamy sauce, and cooking everything in one pot makes for easy cleanup.
cost per recipe: $9.79
The price is determined by the national average.
pounds boneless beef chuck roast, trimmed and cut into strips
tablespoon vegetable oil
large onion, chopped (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup sour cream
Season the beef as desired. Sprinkle with the paprika. On your 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the beef in batches and cook until well browned. Remove the beef from the pot. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the pot.
Return the beef to the Instant Pot®. Top with the onion and the soup (do not stir). Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer for 25 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream. Season to taste. Serve over hot cooked egg noodles, if desired.