2 Quart Instant Pot 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. Foam of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. Nosotros've used beef sirloin in this recipe to cut down on the melt time and the Instant Pot® keeps the beefiness moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.

Ingredients

cost per recipe: $10.80

• i large onion, diced (near one cup)
• 1 1/iv pounds boneless beef sirloin steak, cutting into thin strips
• one teaspoon paprika
• 1/ii teaspoon garlic powder
• four cups uncooked extra-broad egg noodles
• 2 cups Swanson® Beefiness Brothor h2o
• 2 teaspoons Worcestershire sauce
• ane tin can (10 i/2 ounces) Campbell'southward® Condensed Foam of Mushroom Soup
• i/4 cup sour cream
• 2 tablespoons chopped fresh parsley

Instructions

• Tips

  • Recipe Notation: Multi-cooker settings and features vary widely across dissimilar models and brands.  Refer to the manual for your cooker to larn which functions will produce the cooking methods (saute, pressure melt) needed for this recipe.

• Step 1

  Flavour the beefiness 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 of import, thendon't stir until afterward the cooking is done).

• Stride 2

  Lock the hat and shut 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 near fifteen minutes). When done, printing Abolish and employ the quick release method to release the pressure.

• Footstep 3

  Stir in the sour cream and let stand up for 5 minutesuncovered.  Season to taste and sprinkle with the parsley before serving.

Reviews

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• Good with changes

  Dorothy P.

  November iii, 2019

  This is a groovy recipe, but I made two changes. First, I used Campbell'southward Golden Mushroom Soup instead of the cream of mushroom. I like the flavor amend, and also added some sherry. The second change I fabricated was, I simply did the sauce in the instant pot. I didn't want all that starch from the noodles in the sauce. (Shudder) Only the flavor was terrific. I took it to a pot luck, so the sauce was nice and done and stayed warm, then cooked the noodles at the potluck and mixed them with the sauce. It went over so well.

• mm mmmm good

  Maggie South.

  July 7, 2020

  followed directions to the t. Turned out fantastic

• Missing step--saute onions

  Millicent G.

  July 2, 2020

  I fabricated this yesterday and it is very proficient and easy. I did exercise one thing differently than the recipe advises, though, because of your recipe annotation. The note states (in office) "which functions will produce the cooking methods (saute, pressure level cook) needed for this recipe." As written, the recipe doesn't call for annihilation to be sauteed. And so, I looked at other similar recipes and they called for the onions to be sauteed every bit a first step. I did that and the dish was but perfect (I also layered 8 ounces of sliced mushrooms subsequently the onion layer).

• Delicious

  Theresa L.

  June iv, 2020

  The dish turned out delicious and I will make it again. I followed recipe exactly. Texture wise I have two comments. First, next time I'k going to cook the noodles separately. I've never cooked noodles within an Instant Pot dish before (yet I've besides only been using the Instant pot for 7 months) but I did not like the texture of the noodles in this dish. There was more than sauce than noodles and the noodles were a little soft. Second, at first the dish was very liquidy as some other reviewer'south take mentioned but later on it saturday it had firmed up, course by so nosotros were all done eating (nosotros used bowls to eat information technology). I merely noticed when I was cleaning up & putting away the food it was no longer liquidy. I think next time I'm just going to follow recipe equally is and allow it sit down a little longer before serving. Or, I may attempt as others have suggested to double upwards on the can of soup. Merely I definitely loved the sauce, and it was very easy to make. My kids loved it as well!

• And then Yummy!

  Beth R.

  May 30, 2020

  I made this according to instructions. The only thing I inverse is that I used two cans of cream of mushroom because some people said theirs came out likewise runny. If you use two cans it is soooo creamy and astonishing!

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Source: https://www.campbells.com/recipes/instant-pot-easy-beef-stroganoff/

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