Instant Pot Beef Stroganoff {Super Easy!}
This Instant Pot Beef Stroganoff is a lighter and easy version of the favourite comfort food with ground beef, mushrooms and a creamy sauce.
Servings: 6 servings
Calories: 410kcal
Ingredients
- 2 tsp olive oil
- 3 celery stalks, finely chopped
- 4 shallots, diced (or 1 yellow onion, diced)
- 1 lb extra-lean ground beef
- 1 (454g) package mushrooms, sliced
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp each salt & pepper
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 lb scoobi doo pasta (or rotini)
- 3/4 cup sour cream
- 1/2 cup fresh chopped parsley (or 1 tbsp dried)
Instructions
- Add olive oil to Instant Pot and turn to saute mode. After about 1 min, add the shallots (or onions) and celery and saute for 1 min. Add beef and saute for 3-4 minutes until lightly browned. Stir in mushrooms and saute another 2 minutes.
- Add mustard, Worcestershire, salt & pepper and garlic, tossing to mix well. Turn off saute mode, then add beef broth and pasta, pressing pasta down into liquid as much as possible. Cook on high pressure for 4 minutes.
- Do a quick release of the pressure and open the lid when safe to do so. Stir in sour cream and parsley. Serve and enjoy!
Notes
Use stewing beef instead of extra-lean ground beef.
This recipe is made healthier by using sour cream instead of heavy cream for the sauce.
You can add in additional veggies like spinach or bell peppers.
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat for 2-3 minutes in the microwave.
Freeze in airtight glass containers for up to 3 months then reheat from frozen in the microwave or in the oven.
Nutrition
Calories: 410kcal | Carbohydrates: 30g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 949mg | Potassium: 443mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 3.8mg