Dinner
RecipesAbout Multi-Cooker Beef Stroganoff
Our Multi-cooker beef stroganoff is a comforting classic that brings rich, hearty flavors together in a dish that’s both easy and satisfying. This recipe features tender beef simmered in a creamy, flavorful sauce with savory mushrooms and onions, all served over a bed of egg noodles. With the convenience of a multi-cooker, you can enjoy the depth of traditional slow-cooked beef stroganoff in a fraction of the time, making it perfect for those times you are cravings something warm, comforting, and delicious, but are short on time.
Ingredients
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 tablespoons all-purpose flour
2 pounds beef stew meat, cut into 1”-cubes or 2 pounds stir fry beef
3 cups beef broth
3 tablespoons Worcestershire sauce
1 (12-ounce) package egg noodles
4 ounces cream cheese, softened
1/2 cup sour cream
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
Preparation
01Select Instant Pot saute function. Add butter, garlic and mushrooms to pot. Melt butter, sprinkle flour over and stir to coat
02Add beef stew meat, beef broth and Worcestershire sauce. Lock lid, set valve to sealing and cook on high pressure for 15 minutes. Open quick-release valve and stir in egg noodles. Seal and bring to high pressure again, cook for 5 minutes. Open quick-release valve
03Stir in cream cheese and sour cream until blended, season to taste with salt and pepper. Garnish with chopped parsley and serve.
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