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Instant Pot Beef Stroganoff

Total Time 45 minutes
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