Instant Pot® Easy Beef Stroganoff
When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
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Cooking Directions
- Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Ingredients
- 1 large onion, diced (about 1 cup)
- 1.25 pounds boneless beef sirloin steak, cut into thin strips
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 4 cups uncooked extra-wide egg noodles
- 2 cups Swanson® Beef Broth or water
- 2 teaspoons Worcestershire sauce
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 0.25 cup sour cream
- 2 tablespoons chopped fresh parsley