Instant Pot® Easy Beef Stroganoff
When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
Ingredients
1 large onion, diced (about 1 cup)
1.25 pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
0.5 teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup sour cream
2 tablespoons chopped fresh parsley
1.25 pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
0.5 teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup sour cream
2 tablespoons chopped fresh parsley
Instructions
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Instant Pot® Easy Beef Stroganoff
When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, pa...
Directions
Print
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Ingredients
1 large onion, diced (about 1 cup)
1.25 pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
0.5 teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup sour cream
2 tablespoons chopped fresh parsley
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