Easy Instant Pot Stroganoff
Ground beef combined with mushrooms and onions, simmered with wide egg noodles in a creamy stroganoff sauce cooked entirely in the Instant Pot.
Ingredients
Method
Completed steps 0
Set pot to sauté mode. Once hot, coat the bottom with cooking spray or oil, then add ground beef. Brown the meat, crumbling it as it cooks, and season with salt and pepper. Drain excess fat.
Add onion, garlic, and mushroom slices; sauté for 1 minute.
Stir in flour, cream of mushroom soup, beef broth, and egg noodles until combined.
Lock the lid and move the valve to sealed. Cook on high pressure for 2 minutes.
When cooking finishes, perform a quick release. If steam sprays from the valve, close it, wait 30 seconds, then release again; alternatively, turn the valve halfway to let steam escape gradually.
Carefully open the lid and stir. Let cool a few minutes, then fold in sour cream and parsley. Taste and adjust salt and pepper.
Notes
Greek yogurt works well as a sour cream substitute if you prefer a lighter version.
Homemade cream of mushroom soup can replace the canned version; simply whisk together mushrooms sautéed in butter with flour and broth to make a quick sauce.
Calories: 371 kcal · Carbs: 40 g · Protein: 33 g · Fat: 8 g · Sodium: 698 mg · Fiber: 2 g · Sugar: 2 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.