Mod Instant Pot Beef Stroganoff Recipe

Creamy beef pasta with savory mushrooms all made right in the Instant Pot! This Instant Pot beef stroganoff recipe is one of the best dump and go recipes you can make during the week!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Press SAUTE button and let the pot heat up. Add 1 tbsp oil to the bottom of the pot once it's heated.

Step 2

Add in 1.5 lb beef stew cubes, garlic salt and salt and pepper. Let the meat sear for 2-3 minutes or until the edges of the beef stew cubes start to brown.

Step 3

Add in the 1 onion, 2 cloves garlic clove, and 16 oz mushrooms. Mix it all together.

Step 4

Add in 2 tbsp flour and mix all together so everything is coated in flour.

Step 5

Add in 1 tbsp Worcestershire sauce, 1/4 c sherry, 1 tbsp mustard, and 3 c. beef broth and stir.

Step 6

Place lid on top of Instant Pot and turn valve to SEALING (not venting).

Step 7

Press CANCEL to turn of the Saute, then press PRESSURE COOK and set timer for 12 minutes.

Step 8

Do a QUICK RELEASE of the pressure and remove the lid once all the pressure is gone. Dump in the 16 oz noodles (if you need more liquid, this is where you can add 1/4 cup – 1 cup of beef broth) and stir so that they are covered in liquid.

Step 9

Place the lid back on top of the Instant Pot and turn the valve to SEALING.

Step 10

Press PRESSURE COOK and set timer for 4 minutes.

Step 11

Once it's done cooking do a QUICK RELEASE of the pressure. Remove the lid and add 1 c. sour cream. Mix it in until meat and noodles are coated and creamy.

Step 12

If your dish is too liquidy, press the SAUTE button and cook until the sauce thickens up.

Step 13

Divide among indicated freezer containers: cream of mushroom soup, onion, Worcestershire sauce, salt, pepper, chives, garlic and parsley.

Step 14

Place beef on top.

Step 15

Cover, label and freeze.

Step 16

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Step 17

Thaw: Prep from frozen

Step 18

**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**

Step 19

Place frozen contents into inner pot.

Step 20

Add water.

Step 21

Lock lid into place and seal steam nozzle.

Step 22

Cook on high pressure for 25 minutes.

Step 23

Naturally release pressure for 5 minutes then release any remaining pressure.

Step 24

Open lid and stir in cream cheese and sour cream until well blended. Stir in cooked noodles.

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