Instant Pot Beef Stroganoff Recipe
These days, we are all busy from work, errands, kids, activities, household chores, etc and getting a delicious meal on the table in the evening can be a struggle. However, if you have an Instant Pot or pressure cooker then you know it is like a helping hand in the kitchen! It helps you cook delicious meals quick! One of our favorite recipes is this Instant Pot Beef Stroganoff! It is quick, easy and oh so yummy!
Be sure and check out our other easy Instant Pot recipes too! Let your Instant Pot help you get dinner on the table in a flash! Your family is sure to love the delicious easy meals!
Ingredients
2 to 3 pounds flank steak or London Broil sliced into strips
1 tablespoon olive oil
1 onion, diced
8 ounces mushrooms, sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
3 cups beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 (12 ounce) package egg noodles
1 cup sour cream
Instructions
Set pressure cooker to saute and heat until “hot.” Add olive oil and sliced steak in small batches to brown on both sides.
Salt and pepper the meat as it cooks according to your preference. Set aside and keep warm.
Place onion and mushrooms into the pressure cooker. Add garlic powder, salt (if desired) and pepper (if desired). Cook until tender.
Mix beef broth, red wine vinegar, and Worcestershire sauce. Pour into pressure cooker and scrape the bottom with a flat edge spoon.
Add steak back to pressure cooker.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 12 minutes. Quick release the pressure.
Add the egg noodles, submerging them under the meat. Reset the lid and sealing valve. Cook for an additional 5 minutes on high pressure. Quick release the pressure and check the noodles. If the noodles on top are not completely cooked, shove them to the bottom and reset the pressure cooker for another 2 minutes.
When completely done, stir in sour cream. Garnish as desired and serve.
Print this recipe!
- 2 to 3 pounds flank steak or London Broil sliced into strips
- 1 tablespoon olive oil
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups beef broth
- 1 tablespoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 (12 ounce) package egg noodles
- 1 cup sour cream
- Set pressure cooker to saute and heat until “hot.” Add olive oil and sliced steak in small batches to brown on both sides.
- Salt and pepper the meat as it cooks according to your preference. Set aside and keep warm.
- Place onion and mushrooms into the pressure cooker. Add garlic powder, salt (if desired) and pepper (if desired). Cook until tender.
- Mix beef broth, red wine vinegar, and Worcestershire sauce. Pour into pressure cooker and scrape the bottom with a flat edge spoon.
- Add steak back to pressure cooker.
- Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 12 minutes. Quick release the pressure.
- Add the egg noodles, submerging them under the meat. Reset the lid and sealing valve. Cook for an additional 5 minutes on high pressure. Quick release the pressure and check the noodles. If the noodles on top are not completely cooked, shove them to the bottom and reset the pressure cooker for another 2 minutes.
- When completely done, stir in sour cream. Garnish as desired and serve.
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