Instant Pot Beef Stroganoff
An easy and light meal that the whole family will love.
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Servings: 6
Calories: 532kcal
Ingredients
- 1 lb beef for stew
- 1 package baby bella crimini mushrooms
- 2 sprigs of thyme
- 12 oz package wide egg noodles
- 1 cup sour cream
- 1 tablespoon corn starch
- 2 teaspoon salt
- 1 tablespoon minced garlic
- 2 teaspoons pepper
- 1 white onion; chopped
- 1 tablespoon olive oil
- 32 oz beef broth
Instructions
- In the instant pot, add olive oil and stewed beef. Set the instant pot to saute mode and sear the meat by cooking for two minutes.
- Add in sliced mushrooms, minced garlic, and diced onion. Saute for about 3 more minutes.
- Drop in the two sprigs of thyme and pour beef broth over the mixture. Add in salt and pepper.
- Place lid on the instant pot and set valve to seal. Set instant pot to high pressure for 20 minutes.
- Once the instant pot is done counting quick release pressure. Add in egg noodles and make sure that they are cover with liquid.
- Place the lid on the instant pot and set the valve to seal. Set instant pot to high pressure for 3 minutes. Once it’s done counting quick release pressure.
- Stir in 1 cup sour cream and one tablespoon cornstarch mixed with water.
- Stir until dissolve. Place on saute for mode for 2 minutes. The sauce will thicken fast. As soon as it does turn off the saute mode.
- Serve topped with pepper and parsley.
Nutrition
Calories: 532kcal | Carbohydrates: 46g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 1432mg | Potassium: 524mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg