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Beef Stroganoff in the Instant Pot


Stew and pasta. What a wonderful combination! Nothing like a tasty helping of creamy mushroom and beef poured over wide egg noodles. It's simple to cook in the Instant Pot. That way, you can slow cook it over a few hours or pressure cook it in 15 minutes. I use beef from the grocery store that has already been cut. It is usually labeled as beef stew meat. That speeds up the prep process. But if you prefer to use sirloin steak and cut it up yourself, even tastier! I use canned mushrooms because it also saves time. I usually buy a case of canned mushrooms from Costco to have on hand for a bunch of different meals.

Ingredients: (About 2-3 servings)

  • 1-2 lbs of beef "stew" meat or chopped sirloin steak
  • 1/2 package of wide egg noodles
  • 1 can of beef broth
  • 1-2 cans of mushrooms
  • 1 cup of sour cream
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp vegetable oil
  • 2 Tbsp flour


  1. Set the Instant Pot to Sauté.
  2. In a separate bowl, toss the chopped beef with flour, salt, pepper, and onion powder
  3. Once the Instant Pot is heated, add the vegetable oil to the pot.
  4. Add the beef mixture and sauté until browned.
  5. Add the beef broth and mushrooms to the pot.
  6. Close the Instant Pot and set it to either slow cook or pressure cook, whichever you have time for. Make sure to keep the steam valve open for slow cook and closed for pressure cook.
  7. About 15 minutes before the Instant Pot is done, cook the wide egg noodles according to the package instructions.
  8. When Instant Pot is done cooking, carefully remove lid (after venting from pressure cooking if applicable), and stir in the sour cream.
  9. Serve the beef stroganoff stew over the cooked wide egg noodles.

As always, tailor this recipe to your own liking. Use real onions instead of onion powder, if you prefer, or more or less salt and pepper.

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