Instant Pot Beef Stroganoff
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef in a rich, creamy mushroom and sour cream sauce over egg noodles. Made in a pressure cooker, this comforting stroganoff is ready in about an hour with minimal hands-on work.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds beef chuck roast (cubed or stew meat)
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- ½ cup red wine
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried thyme leaves
- 4 cups cremini mushrooms (or white mushrooms, sliced)
- 1 tablespoon cornstarch
- 8 ounces sour cream
- 16 ounces egg noodles (measured dry and cooked to package instructions, about 8 cups)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 559mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 73mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.