Instant Pot Beef Stroganoff

How this recipe came about

I first tried beef stroganoff at my in-laws house back when I didn’t like mushrooms. But, if you know me well, you know I love noodles. So essentially, this was like the gateway drug to mushrooms. If I wanted the noodles, I had to eat the mushrooms. And the pairing was perfect. Mushrooms and pasta go so well together. I haven’t looked back. Except, I still really don’t appreciate mushrooms on pizza. No thank you.

The Perfect Pairing

Try making this with a nice apple and bacon spinach and walnut salad.

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Instant Pot Beef Stroganoff

Easy and creamy beef stroganoff. Simply brought together in an Instant Pot.

Total Time: 30 minutes minutes

Servings: 8

Calories: 394kcal

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Ingredients

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 lb ground beef
• 3 tablespoons butter
• 1 onion diced
• 2 cups mushrooms diced
• 2 tablespoons red wine
• ½ cup chicken broth
• 1 cup beef broth
• 6 oz egg noodles
• 1 cup plain Greek yogurt
• 2.5 tablespoons flour
• 1 bou beef bullion cube
• 4 tablespoons chopped parsley

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Instructions

• Set the Instant Pot to saute mode. Coat the bottom of the pot with olive oil and allow to heat for approximately 5 minutes. Add ground beef, salt, pepper, and garlic powder. Brown for approximately 3 minutes. Remove meaty mixture from the pot. Note: meat shouldn’t be cooked all the way through.
• Melt butter in the pot and add the diced mushrooms and onions. Cook down for approximately 5 minutes until onions are translucent. Remove onion and mushroom mixture. Deglaze the pot with red wine, breaking up the bits with a wooden spoon or spatula. This will stop the pot from going into burn mode while pressure cooking.
• In a separate bowl combine flour and equal parts beef or chicken broth. Stir to combine. Add to the pot along with the meaty mixture, mushrooms, and onions. Add remaining broth and uncooked noodles.
• Stir in the bullion cube and ensure that all noodles are covered. Place lid on the Instant Pot (don’t forget to turn the vent to the sealing position). Press cancel, then manual (high pressure). Set the timer for 6 minutes. Quick release the vent when the timer goes off. Stir in greek yogurt and garnish with parsley.

Nutrition

Calories: 394kcal

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