Instant Pot® Beef Stroganoff

 


Ingredients

  • 1/4
    cup butter
  • 2
    lb boneless beef sirloin steak, cut in thin strips, patted dry
  • 1
    cup chopped onions
  • 8
    oz fresh white mushrooms, thinly sliced
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 2
    cloves garlic, finely chopped
  • 1
    cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1
    can (10.5 oz) condensed mushroom soup
  • 1
    tablespoon cornstarch
  • 1
    tablespoon water
  • 4
    oz cream cheese (from 8-oz package), cubed
  • 1/2
    cup sour cream
  • 8
    cups hot cooked egg noodles

Steps

1 On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.

2 Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

3 In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.

4 Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

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