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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

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Prep 25 min
Total 55 min
Servings 8

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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 Sep 13, 2019

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

Make With

Progresso Broth

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.

Tips from the Betty Crocker Kitchens

tip 1
Patting beef dry before adding to butter helps the beef brown better, which makes it more flavorful.
tip 2
To save time, buy packaged presliced mushrooms.

Nutrition

530 Calories, 22g Total Fat, 34g Protein, 47g Total Carbohydrate, 3g Sugars

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;