Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff is a lighter, quicker and easier version of everyone's favourite comfort food. Made with ground beef, mushrooms and sour cream, it's a hearty spin on the classic stroganoff dish!
Servings: 6 servings
- 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)
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!
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