Ingredients

The following ingredients have 5 Servings
  • 1 lb beef stew meat (can use ground beef too if you prefer, just drain after cooking in step one)
  • 1 can cream of mushroom soup
  • 1 onion
  • 1 pkg mushrooms
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • 1/4 c beef broth
  • 1/3 c sour cream
  • 1 1/2 tbsp cornstarch
  • 1 bag egg noodles
  • 1/2 tsp salt ((more salt to taste when serving))
  • 1/2 tsp garlic salt

Instruction

  • Put your Instant Pot on saute and add your olive oil and garlic
  • When warm add your beef stew meat and onions (either diced or cut into chunks). 
  • Stir until meat is browned on all sides
  • Add mushrooms cut into halves, cut carrots, and even celery if you want to add some of that. Stir
  • In a bowl whisk together your can of cream of mushroom soup, salt, and beef broth, together. Then pour it into your pot and stir.
  • Put the lid on your Instant Pot or pressure cooker and set to manual, pressure, high, for 15 minutes. Start to boil your egg noodles on the stove now.
  • Do a slow release (meaning move your pressure release valve just slightly so steam comes out very slowly) and carefully lift lid
  • Set Instant Pot to saute and put some of that hot liquid in a small bowl with your cornstarch, whisk together until smooth
  • Pour back into your pot and stir. 
  • Add your sour cream, stir
  • Allow mixture to bubble and thicken a bit in your pot for a few minutes
  • Serve beef stroganoff over cooked egg noodles, salt to taste!