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.
cost per recipe: $10.80
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.
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.
mm mmmm good
followed directions to the t. Turned out fantastic
Missing step--saute onions
I made this yesterday and it is very good and easy. I did do one thing differently than the recipe advises, though, because of your recipe note. The note states (in part) "which functions will produce the cooking methods (saute, pressure cook) needed for this recipe." As written, the recipe doesn't call for anything to be sauteed. So, I looked at other similar recipes and they called for the onions to be sauteed as a first step. I did that and the dish was just perfect (I also layered 8 ounces of sliced mushrooms after the onion layer).
The dish turned out delicious and I will make it again. I followed recipe exactly. Texture wise I have two comments. First, next time I’m going to cook the noodles separately. I’ve never cooked noodles inside an Instant Pot dish before (yet I’ve also only been using the Instant pot for 7 months) but I did not like the texture of the noodles in this dish. There was more sauce than noodles and the noodles were a little soft. Second, at first the dish was very liquidy as some other reviewer‘s have mentioned but after it sat it had firmed up, course by then we were all done eating (we used bowls to eat it). I just noticed when I was cleaning up & putting away the food it was no longer liquidy. I think next time I’m just going to follow recipe as is and let it sit a little longer before serving. Or, I may try as others have suggested to double up on the can of soup. But I definitely loved the sauce, and it was very easy to make. My kids loved it too!
I made this according to instructions. The only thing I changed is that I used two cans of cream of mushroom because some people said theirs came out too runny. If you use two cans it is soooo creamy and amazing!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.