Multi-Cooker Beef Stroganoff

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Serves: 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes


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

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


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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