I crave easy comfort foods and this Instant Pot Stroganoff satisfies my appetite! This recipe is the best most delicious and frugal version of the classic Beef Stroganoff my mom makes. Using hamburger instead of stew meat gives this a rich flavor without any can of soup needed.
Author A Mom's Impression
1lbground beefyou could also substitute 1 1/2 pounds of stew meat
1small white oniondiced
12ouncessliced fresh mushrooms
2teaspoonsgarlic powderor 1 fresh clove, minced
1package12-16 oz, egg noodles, cooked and drained
Additional salt and pepper to taste
Add ground beef, oil and onion into the instant pot and use the sautee function to brown the beef. I always use an extra lean ground beef so I don't drain it. If you are not using extra lean beef, remove the beef from the pot, drain and return to the pot.
Add mushrooms, broth, Worcestershire sauce and spices into the pot and mix well. Place the cover on the pot and seal it closed. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
When cooking cycle is complete, quick release the pressure and open the lid. Carefully stir in sour cream and add salt and pepper to taste.
Serve over a bed of egg noodles.
* The mixture will thicken but if you want it thicker, sooner, you can add 2 tablespoons of cornstarch dissolved in 2 tablespoons of water. Add in at the end and then sautee to bring the mixture to a boil and stir until mixture is thick. Serves 4.