Easy Instant Pot Stroganoff

Easy Instant Pot Stroganoff

from tastesbetterfromscratch.com
30 min

Ingredients

  • 1 pound ground beef
  • salt and freshly ground black pepper
  • 1 small onion
  • 1 clove garlic
  • 8 ounces white button mushrooms
  • 1 Tablespoon all-purpose flour
  • 10.5 ounce can cream of mushroom soup
  • 2 1/4 cups low-sodium beef broth
  • 8 ounces wide egg noodle
  • 1/3 cup sour cream
  • 2 Tablespoons fresh parsley leaves

Directions

  1. 1

    Turn Instant Pot to saute. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.

  2. 2

    Add onion, garlic and sliced mushrooms and saute for 1 minute.

  3. 3

    Add the flour, homemade or canned cream of mushroom soup, beef broth, and noodles and stir to combine.

  4. 4

    Secure instant pot lid, and turn valve to sealed position. Cook on Manual Setting or High Pressure Setting for 2 minutes.

  5. 5

    When pressure cooking is complete, use a quick release. (If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. You may also turn knob half way so only a small amount of steam is being released.)

  6. 6

    Carefully remove the lid and stir mixture. Allow the mixture to cool for a few minutes, then stir in sour cream, parsley, additional salt and pepper to taste.