Instant Pot® Beef Stroganoff

Name: Instant Pot® Beef Stroganoff
Prep time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1/4 cup butter; 2 lb boneless beef sirloin steak, cut in thin strips, patted dry; 1 cup chopped onions; 8 oz fresh white mushrooms, thinly sliced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cloves garlic, finely chopped; 1 cup Progresso™ beef flavored broth (from 32-oz carton); 1 can (10.5 oz) condensed mushroom soup; 1 tablespoon cornstarch; 1 tablespoon water; 4 oz cream cheese (from 8-oz package), cubed; 1/2 cup sour cream; 8 cups hot cooked egg noodles

6 Ratings

3 Reviews

Kitchen Tested

Prep 25 min
Total 55 min
Servings 8

Beef stroganoff is one of our most popular recipes, year after year, and it’s no wonder why. This hearty dish is a warming, crowd-pleasing entrée made with tender beef, earthy mushrooms and a creamy sauce that’s just about irresistible. Now, we’ve designed a recipe specifically for your Instant Pot®, guaranteeing that you’ll be able to savor all the classic flavors of Beef Stroganoff in record time.

By Betty Crocker Kitchens

Updated September 13, 2019

Make With

Progresso Broth

Ingredients

1/4 cup butter
2 lb boneless beef sirloin steak, cut in thin strips, patted dry
1 cup chopped onions
8 oz fresh white mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1 can (10.5 oz) condensed mushroom soup
1 tablespoon cornstarch
1 tablespoon water
4 oz cream cheese (from 8-oz package), cubed
1/2 cup sour cream
8 cups hot cooked egg noodles

Steps

1

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
2

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
4

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Patting beef dry before adding to butter helps the beef brown better, which makes it more flavorful.
To save time, buy packaged presliced mushrooms.

Nutrition Facts

Serving Size: 2/3 Cup Beef Mixture and 1 Cup Noodles

Calories: 530

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 10g; 52%

Trans Fat: 1g

Cholesterol: 150mg; 49%

Sodium: 610mg; 26%

Potassium: 560mg; 16%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 2g; 10%

Sugars: 3g

Protein: 34g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;