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Instant Pot® Easy Beef Stroganoff

Instant Pot® Easy Beef Stroganoff

4 1

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.

serves 6 people

Ingredients

cost per recipe: $10.82

The price is determined by the national average.

  • 1

    large onion, diced (about 1 cup)

  • 1 1/4

    pounds boneless beef sirloin steak, cut into thin strips

  • 1

    teaspoon paprika

  • 1/2

    teaspoon garlic powder

  • 4

    cups uncooked extra-wide egg noodles

  • 2

    cups Swanson® Beef Broth or water

  • 2

    teaspoons Worcestershire sauce

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1/4

    cup sour cream

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

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.
Step 1

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).

Step 2

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.

Step 3

Stir in the sour cream and let stand for 5 minutes uncovered.  Season to taste and sprinkle with the parsley before serving.

Recipe Tips

  • Recipe Note: Multi-cooker settings and features vary widely across different models and brands.  Refer to the manual for your cooker to learn which functions will produce the cooking methods (saute, pressure cook) needed for this recipe.

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Made With
Swanson® Beef Broth <strong>or</strong> water

Swanson® Beef Broth or water

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(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(1)
  • Dorothy P.

    November 3, 2019

    Good with changes

    This is a great recipe, but I made two changes. First, I used Campbell's Golden Mushroom Soup instead of the cream of mushroom. I like the flavor better, and also added some sherry. The second change I made was, I only did the sauce in the instant pot. I didn't want all that starch from the noodles in the sauce. (Shudder) But the flavor was terrific. I took it to a pot luck, so the sauce was nice and done and stayed warm, then cooked the noodles at the potluck and mixed them with the sauce. It went over so well.

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