All three of my kids have agreed that this might be their favorite thing.
There is very little hands-on time here, which also makes it one of my favorite things. It is a great go-to for busy nights and holds up very well in the refrigerator when made ahead.
They usually sell the baby bellas pre-sliced, so the only chopping you have to do is garlic. I think they actually make that in a ready to go jar as well. So, this could essentially be a dump and go recipe.
If you want to save time, just purchase the pre-cut stew beef at the grocery. If you want to save money, you can just get any type of chuck roast or round roast that is on sale and cut it up yourself.
You could substitute Greek yogurt for the sour cream, if you prefer. I did try that in the billion and one times that I tweaked this recipe, but overall our family seems to prefer the sour cream. A hint of dill goes nicely if you do opt for the yogurt.
I could easily double the amount of mushroom in this but my family would probably faint (they all hate mushrooms). Feel free to add more shrooms if you love them. I’ve also toyed with the idea of cutting half the noodles with sliced zucchini, but haven’t been brave enough to see how well zucchini fares in the instant pot.
Instant Pot Beef Stroganoff
Servings 8
Ingredients
- 2 tbsp butter
- 3 cloves garlic, minced
- 8 oz sliced baby bella mushrooms
- 2 tbsp flour
- 3 lbs stew meat
- 3 cups chicken broth
- 3 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- salt
- 1 12oz package egg noodles
- 1/2 cup low fat sour cream
Instructions
- Set the instant pot to sauté and melt the butter.
- Add the garlic and mushrooms and cook for 30-60 seconds.
- Add the flour and stir to coat.
- Add the chicken broth, stew meat, Worcestershire sauce and dijon mustard.
- Cover and seal the pot and pressure cook for 15 minutes.
- Quick release.
- Season to taste with salt.
- Add the egg noodles to the pot and pressure cook for 3 minutes.
- Quick release.
- Stir in the sour cream.
- Serve topped with chopped parsley (optional).
Notes
Nutrition info is for 1/8 of the recipe.
460 calories – 13.5 fat – 33 carbs – 46 protein