Instant Pot Beef Stroganoff
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
4 people
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Calories
1096 kcal
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Course
Main Course
Instant Pot Beef Stroganoff
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The best Instant Pot Beef Stroganoff is an easy recipe made with a beef chuck roast, creamy mushroom sauce & egg noodles in an electric pressure cooker!
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Ingredients
- 2 tbsp butter
- 8 oz baby bella mushroom sliced, or crimini mushroom
- 1 cup onion diced
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 lb beef chuck roast
- 2 cups beef broth
- 16 oz egg noodles wide
- 1 cup half-and-half
- ½ cup sour cream
- ¼ cup Parmesan Cheese grated
- 2 tbsp parsley chopped, fresh
Instructions
- Turn the saute function on the Instant Pot on to “normal”, add the butter.
- Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
- Combine the salt, black pepper and paprika in a small bowl, then rub on the beef chuck roast.
- Push the mushrooms and onion to the sides of the Instant Pot, then add the beef chuck roast to the middle.
- Sear the beef for 2-3 minutes per side.
- Press the Keep Warm/Cancel button on the pressure cooker.
- Add the beef broth.
- Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 60 minutes.
- When the cooking time is up, turn off the pressure cooker and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.
- Remove the beef from the Instant Pot and place on a cutting board.
- Add the egg noodles to the Instant Pot with the beef broth, onions and mushrooms, secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”.
- Press the “keep warm/cancel” button, then the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 5 minutes.
- While the noodles are cooking in the pressure cooker, use two forks to shred the beef.
- When the cooking time is up, turn off the pressure cooker and wait 5 minutes, then release any remaining pressure before unlocking the lid.
- Add the shredded roast beef back to the Instant Pot, with the sour cream, half and half and parmesan cheese.
- Stir everything together then serve topped with fresh parsley.
Nutrition Information
Show Details
Calories
1096kcal
(55%)
Carbohydrates
92g
(31%)
Protein
68g
(136%)
Fat
51g
(78%)
Saturated Fat
25g
(125%)
Cholesterol
308mg
(103%)
Sodium
1440mg
(60%)
Potassium
1558mg
(33%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1132mg
(23%)
Vitamin C
7mg
(8%)
Calcium
281mg
(28%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1096 kcal
% Daily Value*
| Calories | 1096kcal | 55% |
| Carbohydrates | 92g | 31% |
| Protein | 68g | 136% |
| Fat | 51g | 78% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 308mg | 103% |
| Sodium | 1440mg | 60% |
| Potassium | 1558mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1132mg | 23% |
| Vitamin C | 7mg | 8% |
| Calcium | 281mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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