• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything for the instant pot

  • About Andy
  • Contact us
  • Navigation Menu: Social Icons

    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About Andy
  • Chicken
  • Vegetarian
  • Pasta
  • Dessert
  • Beef
  • Curry
  • Dump and go
  • Vegan
  • Rice
  • Miscellaneous
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Instant pot stroganoff

    March 30, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Welcome to my recipe for instant pot stroganoff. Delicious, healthy, easy and like all my recipes, really tasty.

    Instant pot stroganoff

    Instant pot stroganoff

    Delishious and easy instant pot stroganoff
    Print Pin Rate
    Course: Main Course
    Cuisine: Russian
    Keyword: Easy instant pot beef stroganoff, Instant pot beef stroganoff recipes, Instant pot easy beef stroganoff, Instant pot stroganoff, the best instant pot beef stroganoff
    Prep Time: 15 minutes
    Cook Time: 14 minutes
    Keep under pressure: 9 minutes
    Servings: 6
    Calories: 667kcal

    Ingredients

    • 2 tbsp Butter I used salted.
    • 1 Large Onion (roughly chopped)
    • 6 Cloves Garlic (finely choped)
    • 1 tbsp Parsley (dried)
    • 200 g Mushrooms (roughly chopped)
    • 908 g Stewing beef Cut into roughly 2cm chunks.
    • to taste Salt and pepper
    • 2 tbsp Flour Plain or all-purpose.
    • 600 ml Beef stock
    • 1 tbsp Mustard I used Dijon, but English would be good.
    • 3 tbsp Worcester sauce
    • 500 g Wholewheat wide noodles (tagliatelle)
    • 150 ml Sour cream
    Metric - US Customary

    Instructions

    • Add the butter to the instant pot and set to saute.
    • When the butter has melted, add the onion. Cook for around 4 minutes and then add the chopped garlic. Cook for around 1 more minute.
    • Add the parsley and then the mushrooms. Season to taste. Cook for around 2 minutes.
    • Add the beef and season to taste. Roughly brown before adding the flour.
    • Stir together and then add the stock, mustard and Worcester sauce.
    • Put the lid on the instant pot and set the on high pressure for 10 minutes. Keep under pressure for a further 5 minutes and then do a quick release.
    • Add the noodles and then put the lid back on. Set on high pressure for 4 minutes and leave under pressure for a further 4 minutes.
    • Remove the lid and stir in the sour cream.
    • Serve and enjoy.

    Video

    Notes

    I made this recipe during the lockdown period of the Covid 19 outbreak. I found the ingredients easy to find and it made a delicious and easy recipe for my family.

    Nutrition

    Calories: 667kcal | Carbohydrates: 70g | Protein: 50g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 470mg | Potassium: 1178mg | Fiber: 4g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 6mg

     

    « Instant pot ground turkey chili
    Instant pot keema »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm ANDY AND I HOPE YOU WILL ENJOY MY SIMPLE WEBSITE DEDICATED TO THE INSTANT POT.

    More about me →

    Popular

    • Instant pot crack chicken
    • Instant pot butternut squash chili
    • Instant pot Jamaican chicken curry
    • Instant pot chicken karahi

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie policy
    • Affiliate disclosure
    • Data access request

    Copyright © 2021 Andy's Instant Pot