Campbells Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff

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This Lightened Up Instant Pot Beef Stroganoff Is A Lightened Up Classic Comfort Food That The Whole Family Will Enjoy

Makes 8 servings

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What ingredients do I need to make this Lightened Up Instant Pot Beef Stroganoff

  • Campbells beef consume soup or beef broth, undiluted
  • Campbells golden mushroom soup, undiluted
  • Beef broth
  • No yolk egg noodles or egg noodles, uncooked or 100% whole wheat egg noodles if you have whole grain pasta as a zero point food item.
  • Lean beef stew meat, raw
  • All purpose flour
  • Light cream cheese room temperature
  • Dried thyme
  • Fat free sour cream or non-fat plain yogurt -I use fat free sour cream

What Sides Go With Beef Stroganoff

There are lots of great sides. Since its a pretty meat and pasta heavy dish, I would suggest adding some vegetables to your meal. I always enjoy mixing them in with everything, but you can just serve them on the side.

  • Peas
  • Cauliflower
  • Carrots

I think this meal is always delicious with a side of garlic bread or french bread as well.

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Instant Pot Beef Stroganoff With Homemade Cream Of Mushroom Soup

Quick and easy beef stroganoff in your Instant Pot is made with tender cuts of beef and mushrooms served with a savory sauce over egg noodles all cooked in one-pot. The cream of mushroom soup is made from scratch!

Its also great as a freezer meal!

Instant Pot beef stroganoff is really easy to throw together and is a perfect one-pot meal.

Its actually a Russian dish that has had many variations over the years.

It was originally served as beef with sour cream but has evolved into a dish with mushrooms, sometimes onion and red wine, and served over noodles, potatoes, or rice.

Any way you serve it, the taste of beef stroganoff is savory, creamy, and has a zing of flavors!

This is a pressure cooker beef stroganoff made from scratch. Meaning, there is no canned cream of mushroom soup added! I will show you how to make the cream of mushroom soup from scratch and add it to this delicious meal so it is MSG-free.

Beef Stroganoff With Mushroom Soup

Instant Pot® Easy Beef Stroganoff

Beef Stroganoff made with mushroom soup is a change-up from traditional Beef Stroganoff. You can use canned condensed cream of mushroom soup for a shortcut on busy nights.

Turn your classic Beef Stroganoff into a new weeknight dish by using canned mushroom condensed soup and ground beef. A creamy sauce, soft egg noodles and great flavors are the most tasty meal for busy days. This is a quick and convenient way to make a delicious dinner, but if you prefer making beef stroganoff from scratch youll want to try our basic Beef Stroganoff recipe.

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How Do I Keep Sour Cream From Curdling In Beef Stroganoff

To prevent sour cream from curdling add it in at the end after youve removed the pan from the stove. You can also add some beef stroganoff to the sour cream to heat it up. After that, stir everything together. If you will be reheating it the next day just heat it through. Try not to overcook it so the sour cream doesnt curdle.

Instant Pot Creamy Beef Stroganoff

The Cook

Comforting and easy to make, this Instant Pot Creamy Beef Stroganoff takes simple ingredients and turns them into a luscious dinner. Plus you can make this freezer recipe in advance and freeze it to enjoy another time!

  • 10 ¾ ounces Cream of Mushroom Soup
  • ½ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups chop Parsley, Fresh
  • 1 pound Stew Beef
  • 4 ounces soften Cream Cheese
  • ½ cups Sour Cream
  • 16 ounces cook Egg Noodles

Read Also: How To Make Jasmine Rice In An Instant Pot

What Is The Best Meat To Use With Beef Stroganoff

There are all sorts of ways to make beef stroganoff. This recipe is made with ground beef, just because we almost always have ground beef on hand, and its often less expensive than other cuts of meat.

Tender cuts of beef are often preferred so you may want to consider beef tenderloin or sirloin steak cut into strips.

When You Make Our Instant Pot Easy Beef Stroganoff Recipe Everything Including The Noodles Cooks Right In The Instant Pot Which Makes Cleanup A Breeze Cream Of Mushroom Soup Paprika And Sour Cream Deliver On The Classic Flavor Of A Stroganoff

Campbell’s Kitchen | Slow Cooker Creamy Beef Stroganoff

Ingredients:

1 large onion diced 1 1/4 lbs boneless beef sirloin steak cut into thin strips1 tsp paprika4 cups uncooked extra-wide egg noodles2 cups Swanson® Beef Broth or water2 tsp Worcestershire sauce1 can Campbells® Condensed Cream of Mushroom Soup 10 1/2 ounces1/4 cup sour cream2 tbsp chopped fresh parsley

Instructions:

  • Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top .

  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes . When done, press Cancel and use the quick release method to release the pressure.

  • Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

  • Recipe Notes

    Nutrition Values Per Serving : Calories 300, Total fat 9.5 g, Saturated fat 3.2 g, Cholesterol 67 mg, Sodium 707 mg, Total carbohydrate 25.8 g, Dietary fiber 1.8 g, Protein 26.3 g, Vitamin A 38 %DV, Vitamin C 4 %DV, Calcium 3 %DV, Iron 9 %DV

    *Pressure Cook and Manual are interchangeable

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    Instant Pot Ground Beef Stroganoff

    Time needed: 10 minutes.

    Pressure cooker stroganoff casserole

  • Saute

    Set pressure cooker to saute and add ground beef and diced onion. Cook until meat is no longer pink. Then drain grease and put pot back.

  • Add ingredients

    Sprinkle in garlic salt and stir. In a separate bowl whisk together your can of cream of mushroom soup, worcestershire sauce, and broth until smooth.Sprinkle in quartered mushrooms, then pour your bag of uncooked egg noodles on top of your mushrooms. Pour your broth mixture over the top of them. Do not stir mixture.

  • Cook

    Close lid and steam valve. Set to high pressure for 2 minutes, then then release the pressure quickly.

  • Stir in ingredients

    Now stir in 1/2 3/4 c. of sour cream, or serve as is with a dollop of sour cream on top. If adding fried onions transfer the casserole mixture from the pot into a 9×9 oven safe dish and sprinkle onions over the top. Can add green onions too.

  • Crisp

    Using an oven: put under broiler for 3-4 minutes or until onions are light brown.For Foodi: close air crisp lid on Ninja Foodi and cook at 400 degrees for about 4-6 minutes or until crispy onions are as brown as youd like. Serve with or without sour cream dollop on top.

  • Looking for more easy Ninja Foodi / pressure cooker recipes that are quick and easy to make.

    Some are more recipes using Campbells soups:

  • Hamburger hash brown casserole is great for breakfast
  • If you want to make this in the oven, follow our easy beef stroganoff casserole recipe here.

    Make From Frozen Serving Day Directions

    These directions help you cook or reheat this meal AFTER it’s been frozen for when you are ready to eat it.

  • Prep from frozen
  • **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  • Place frozen contents into inner pot.
  • Add water.
  • Lock lid into place and seal steam nozzle.
  • Cook on high pressure for 25 minutes.
  • Naturally release pressure for 5 minutes then release any remaining pressure.
  • Open lid and stir in cream cheese and sour cream until well blended. Stir in cooked noodles.
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    Tips For The Best Creamy Stroganoff

    For the best creamy sauce, gently simmer to thicken. If it gets too thick, slowly whisk in more broth or cream until it reaches your desired consistency.

    To avoid the noodles over-cooking, pre-cook just until al dente. They will finish cooking when mixed into the creamy sauce.

    If you will be eating this as leftovers, keep the noodles separate so they dont get soggy in the fridge.

    Make It Now Cooking Directions

    Instant Pot Beef Stroganoff Recipe

    These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  • **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  • Add cream of mushroom soup, onion, Worcestershire sauce, salt, pepper, chives, garlic and parsley to the Instant Pot.
  • Place beef on top of the ingredients and add water.
  • Lock lid into place and seal steam nozzle.
  • Cook on high pressure for 25 minutes.
  • Naturally release pressure for 5 minutes then release any remaining pressure.
  • Open lid and stir in cream cheese and sour cream until well blended. Stir in cooked noodles.
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    Pressure Cooker Stroganoff Casserole

    I like this method better than the stovetop method because:

    • Everything can be cooked together in one pot traditionally I cooked my egg noodles separately, just eliminates a step
    • Using my pressure cooker cuts down on the overall cook time I love being able to throw everything in and walking away until it is done
    • Making this in a slow cooker wouldnt turn out as well with the noodles

    Because anything called a casserole always gets a thumbs up in my house total comfort food yall

    Ground Beef Stroganoff Instant Pot

    Ingredients:

    • 1/2 cup chopped red Onion
    • 1 Tablespoon garlic
    • 2 10.5 ounce cans Campbells Condensed French Onion soup
    • 2 cups of water
    • 1/2 cup Greek yogurt, or sour cream

    Instructions:

    Spray Instant Pot interior with cooking spray. Set to saute.

    Drizzle about a Tablespoon of cooking oil and brown ground beef or turkey, onion, and garlic.

    Drain excess grease and return to pot.

    Add mushrooms with saute another minute or two.

    Add water, onion soup, and salt and pepper. Mix. Whisk in cornstarch

    Add noodles.

    Place lid on Instant Pot.

    Set to high pressure for 6 minutes.

    After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.

    Stir in Greek Yogurt until combined. Enjoy!

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    Beef Stroganoff – Instant Pot

    ***Giveaway is now CLOSED. The winner is Natalie and has been notified via email. Thank you for entering! Love you all!***

    Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth!

    It is giveaway #2 of 3 today for the Instant Pot® giveaway week! And to celebrate, I am sharing the BEST stroganoff of your entire life.

    Its rich, its creamy, its hearty, and the meat comes out so amazingly tender and flavorful.

    You wont know what hit you. Except maybe 7 bowls of this.

    Hey, it happens.

    And it all comes out just perfectly, and quite effortlessly, right in your IP.

    So go ahead and try your luck at your second chance to win the Duo 60 7-in-1 Instant Pot .

    And if you havent already entered giveaway #1, go ahead and leave a comment on Mondays giveaway here.

    Dont forget Im giving away one more IP on Friday with a brand new Instant Pot® recipe so stay tuned!

    All you have to do to enter the giveaway is to leave a comment below answering the following question: if you could make a cheesecake in your new Instant Pot®, what kind of cheesecake would you make?

    Giveaway ends on Wednesday, April 18, 2018 at 9:00 p.m. Pacific time. A winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US and Canada residents only.

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    How To Make Instant Pot Beef Stroganoff

    • Start by heating up oil in the Instant Pot on saute setting.
    • Add onion and garlic and saute until almost translucent.
    • Add mushrooms and beef and cook until no longer pink.
    • Add flour and seasoning and stir in.
    • Add 1/2 cup of beef stock and scrape the bottom of the pot to make sure no food is cooked on as it will cause the burn message to show up.
    • Add remaining beef stock, Worcestershire sauce and noodles. Press the noodles to almost submerge in the liquid.
    • Close the lid, press manual or pressure cook button and set timer to 4 minutes.
    • Wait 1 minute, then release the pressure by switching the valve to venting position.
    • Carefully open the lid and stir in the dish.
    • Wait 5 minutes, then stir again and add sour cream. Stir in.

    Tips From The Betty Crocker Kitchens

    • tip 1 Sprinkle with finely chopped fresh parsley for a bright finish.
    • tip 2 Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.
    • tip 3 With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.
    • tip 4 Its easier to cut the beef into clean slices when its partially frozen for about 1 hour.
    • tip 5 To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

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    Instant Pot Stroganoff Casserole

  • 1 c. canned or homemade crispy fried onions
  • Green onions optional
  • Sour Cream
  • Salt and pepper to taste
  • If you need a dairy free stroganoff you can omit the sour cream at the end, its still super yummy without it. I would really suggest coating the top with those onions you love at Thanksgiving time. It takes this over the top!!

    When Was Beef Stroganoff Invented

    This recipe for Instant Pot beef stroganoff is an easy weeknight meal ...

    Beef stroganoff was originally a Russian dish from the Mid-19th century. It was named after the influential Stroganov family.

    Although it was a Russian dish, its thought to have been created by French chefs that had been working for the Stroganov family. The first time it was printed in a cookbook was in 1871 called, A Gift to Young Housewives.

    Its taken on many forms and variations over the years, but its certainly a well-loved dish that has become a traditional comfort dish all around the world.

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