I stole this recipe for Easy Instant Pot Beef Stroganoff from lecremedelacrumb.com. Your pressure cooker does all the work for you in this recipe! Butter, garlic and mushrooms are cooked on sauté setting. Then beef broth, Worcestershire sauce and stew meat are added in. After cooking on the pressure setting for 15 minutes, egg noodles are added in and cooked for an additional 3 minutes. Next, sour cream, salt and pepper are mixed in before serving. The finished dish is picture perfect!

For this recipe you will need: 2 lb stew meat, salt and pepper, 1 cup sliced mushrooms, 3 tsp garlic, 3 tbsp butter, 2 tbsp flour, 3 cups beef broth, 4 tbsp Worcestershire sauce, 10 oz egg noodles and ½ cup sour cream.

Set pressure cooker to sauté. Add butter, garlic and mushrooms.

Cook until butter is melted, sprinkle in flour and stir to coat the mushrooms. Chop the stew meat and then add to the pot.

Next add 3 cups beef broth and Worcestershire sauce. Stir to combine.

Cover, turn steam valve to sealed position and set to pressure cook (or manual) for 15 minutes. Do a quick release. Then stir in uncooked egg noodles.

Set pressure cook (or manual) for 3 minutes. Do another quick release. Finally stir in sour cream, taste, and add salt and pepper as needed.

Scoop out and serve!

If you liked this recipe for Easy Instant Pot Beef Stroganoff you can try other stew recipes for a pressure cooker like Traditional Goulash or Pot Roast Soup.

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Easy Instant Pot Beef Stroganoff

Your pressure cooker does all the work for you in this recipe! Butter, garlic and mushrooms are cooked on sauté setting. Then beef broth, Worcestershire sauce and stew meat are added in. After cooking on the pressure setting for 15 minutes, egg noodles are added in and cooked for an additional 3 minutes. Next, sour cream, salt and pepper are mixed in before serving.

Course Entree

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6 people

Ingredients

• 2 lb stew meat
• Salt and pepper
• 1 cup sliced mushrooms
• 3 tsp garlic minced
• 3 tbsp butter
• 2 tbsp flour
• 3 cups beef broth
• 4 tbsp Worcestershire sauce
• 10 oz egg noodles
• ½ cup sour cream
• 2 tbsp corn starch + ¼ cup beef broth

Instructions

1. Set pressure cooker to sauté. Add butter, garlic and mushrooms. Cook until butter is melted, sprinkle in flour and stir to coat the mushrooms.
2. Add 3 cups beef broth, Worcestershire sauce and the stew meat. Cover, turn steam valve to sealed position and set to pressure cook (or manual) for 15 minutes.
3. Do a quick release. Stir in egg noodles and set pressure cook (or manual) for 3 minutes. Do another quick release.
4. Stir in sour cream, taste, and add salt and pepper as needed. Serve or for a thicker stroganoff sauce, set pressure cooker to soup setting, whisk together corn starch and ¼ cup beef broth, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.