Campbell’s Instant Pot Stroganoff

What Is Beef Stroganoff

As you might imagine, beef stroganoff originates from Russia. The first time we see this recipe is 1871, in a cookbook called The Gift to Young Housewives.

While not so much a gift to housewives anymore , this recipe has gone through many iterations over the years. It also is made differently from country to country as well. As recipes go, it all depends on what kinds of meat and spices you have available. A lot is owed to the creativity of cooks everywhere for transforming recipes over the years into something delicious and creative and new.

Regardless of origins or how it has changed over the years, the basis for beef stroganoff is the same: meat + mushrooms + onions + spices + sour cream sauce = melt-in-your-mouth, beefy goodness, all over noodles, of course.

What Are Cremini Mushrooms

• Cremini mushrooms are often called Baby Bellas, or little Portobello Mushrooms. They are just young Portobello mushrooms and much more flavorful over Button mushrooms, which are even younger mushrooms.
• Cremini and wild mushrooms are always my choice over Button mushrooms. The color is nicer, the taste is earthy, juicy and delicious.
• They hold up well under pressure, so cut them how you like think or thin.

Searing the Meat adds Another Layer of Flavor

Searing the meat adds another level of flavor, that you will only get from searing. As the beef chunks are coated with Potato Starch, the meat will get a nice crust and will be extra juicy inside. Plus, the starch will add to the thickness of the gravy without gumming up the Instant Pot! No slurry will be needed!

Pressure Cooker Stroganoff Casserole Has All The Great Flavors Of Traditional Beef Stroganoff But Takes A Fraction Of Time To Cook And Uses Ground Beef Get Out Your Instant Pot Or Ninja Foodi And Make It

This pressure cooker stroganoff casserole is great! We added it to our long list of Instant Pot recipes too. Beef stroganoff was a staple for me growing up, but using ground beef is so much easier. This post sponsored by Campbells.

Cooking everything together in our pressure cooker means it was done start to finish in about 20 minutes! Crazy right?

Lets start with a few basic tips:

• Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
• Then PRINT this > Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.

For reference, this is the pressure cooker I have and use for all recipe creations.

Also Check: Instant Pot 14 Quart

What Beef To Use For This Recipe

If youre wonder what kind of meat works best in a stroganoff, youre in luck because you have a lot of options. Youll notice in the ingredients list of this beef stroganoff recipe I suggest getting stew meat. Generally when you purchase this, its already cubed or cut for you and ready to go. Thats one less step when youre in a hurry to get dinner done.

But if you have beef in your freezer or you cant find stew meat or just prefer to cut it yourself, then the best kind to buy is a beef that is more tender. If you have tender meat, then that means you dont have to cook it as long. . These types of cuts include sirloin, steak tips, flank, tenderloin, or rib eye.

If you dont purchase your beef pre-cut, then youll want to cut it into small chunks or thin 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

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:

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 Beef Stroganoff

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This beef stroganoff recipe is the ultimate in flavor, with no cream of anything soup. By cooking it in the instant pot, pressure cooker, you get tender and flavorful beef, and a sauce that is just infused with so much amazing flavor you will want to lick the pan clean. For a lower carb beef stroganoff try Low Carb Beef Stroganoff.

One thing to keep in mind is I did not cook the noodles in the Instant Pot with the beef stroganoff sauce. The reason is that I wanted the noodles to be perfectly al dente, and havent quite managed that in the IP yet. Also, sometimes I like to serve this stroganoff over rice, or zucchini noodles, etc. So, by having the recipe only include the delicious sauce, I have the option of serving it over whatever I want!

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!

Recommended Reading: What Does Food Burn Mean On Instant Pot

Tips To Make A Delicious Stroganoff Dinner

• Make sure all of the egg noodles are covered with liquid or wet. Uncovered noodles may not cook fully
• Temper the sour cream and cream cheese to avoid curdling using the directions above
• Use only fresh skinless boneless chicken breasts for best results. Frozen chicken may not cook fully and cooking longer will result in overcooking the noodles
• Leftovers will keep in an airtight container in the fridge for up to 3 days
• Reheat this chicken dinner by placing it in the microwave for about 1 to 2 minutes covered until fully heated

Other Recipes Where I Use Shaoxing Wine Are:

• Pressure Cooker Passover Vegetable matzo Lasagna

When we grill steaks, I always make a huge batch on the stove, using my Cast Iron Skillet. Check out my Santa Maria Barbecue Grilled Tri-Tip recipe and enjoy it with Onions and Mushrooms.

The depth of flavor, oh my! Youve got to try this Instant Pot Beef Stroganoff. You will fall in love.

Sour Cream is Mixed into Beef Stroganoff

The amount of Sour Cream is totally a personal choice and totally customizable.

There will be enough liquid in the Instant Pot or Pressure Cooker after pressure cooking to add as much Sour Cream as you like and still have a saucy dish.

A glass measuring cup is very handy for tempering.

Isnt it grand that with my method of cooking, a slurry is never necessary! You shouldnt really ever have to make a slurry, if the recipe is created properly.

Instant Pot Pressure Cooker Beef Stroganoff

Wide Egg Noodles are customary. Farfalle are quite fun. You may know this noodle as Bow Tie or Butterfly. Im Jewish, Farfalle to me.

Use a good brand of Noodles or Pasta. Enjoy this dish using Low Carb, Gluten Free Noodles. Or, use a Spiralizer and serve the Instant Pot Beef Stroganoff over Zucchini Noodles.

Recommended Reading: Egg Steamer Rack For Instant Pot

How To Make This Instant Pot Chicken Stroganoff Recipe

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Add the skinless chicken breasts cut into chunks, onion, salt, pepper, and garlic powder to the Instant Pot. Mix together to coat the chicken, then spread out the chicken to lay flat.

STEP TWO: Add the fresh mushrooms followed by the egg noodles in an even layer. I like to use cremini or button mushrooms.

STEP THREE: Add in the chicken broth, then pour the canned mushroom soup over everything. Do not stir. The egg noodles will still cook even if not fully submerged in the soup or broth.

STEP FOUR: Set your Instant Pot to pressure cook for three minutes on high pressure.

Once its finished, let it natural release.

STEP FIVE: When the pressure gauge drops, remove the lid from the Instant Pot and stir the ingredients. Transfer ¼ cup of the mixture to a bowl. Add in cream cheese and sour cream, then stir to combine. This will temper the cold ingredients so they do not curdle in the stroganoff.

STEP SIX: Add the cream cheese mixture back into the Instant Pot, stir all the ingredients together, then serve!

What Is Stroganoff Sauce Made Of

Mmmm sauce. Im a saucy gal. I love the meat, I love the carbs but what good are the two if there isnt a nice sauce tying them all together?

For this dish, the sauce really comes together from all of the ingredients. From the beef drippings and the mushrooms, garlic, and butter all cooking down together to the broth, worcestershire, and sour cream added at the end, all of these things make the sauce happen. And it makes them so finger-licking-good too!

Other recipes might call for paprika, white or red wine, or fresh herbs. Others might ask you to add onion, Dijon mustard, or milk. Those are all fine to add as well to suit your own tastes. My suggestion is to start with a recipe as instructed, then embellish it as you see fit. Thats how all the best recipes come about anyway, right?

Recommended Reading: How Long To Cook Frozen Meatballs In Instant Pot

Ingredient Info And Substitution Suggestions

BEEF Using a higher quality steak works great in this recipe but the pressure cook setting on the instant pot will turn even tough cuts of meat into tender bites. So you can use a less expensive cut of meat like flank steak and skirt steak with ease.

GRAVY Some people prefer their gravy with dijon mustard and Worcestershire sauce for extra flavor, but you may omit them if desired. You can substitute the sour cream with Greek yogurt if needed.

How To Make Instant Pot Beef Stroganoff

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

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Campbell’s Kitchen Beef Stroganoff

Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.

• 1poundboneless beef sirloin steak or beef top round steak

• 2tablespoonsvegetable oil

• 1mediumonion, chopped

• 1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

• ½teaspoonpaprika

• ½cupsour cream or yogurt

• 4cupshot cooked medium egg noodles

• Chopped fresh parsley

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***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?

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What You Need For Instant Pot Stroganoff

Basic ingredients come together in an infusion of flavor in the instant pot.

• Olive oil: For browning and sauteing the meat and vegetables.
• Stew meat: Cut in one-inch cubes
• Salt and pepper: Add to taste
• Small white onion: chopped, can use yellow too.
• Mushrooms: White button or cremini sliced
• Garlic: Fresh cloves minced
• Flour: All-purpose is all you need.
• Beef broth: Adds flavor and creates the sauce.
• Worchestershire sauce: Classic umami flavor that is so good.
• Wide egg noodles: Other noodles will work too.
• Sour cream: Full fat or low fat, but not no fat.
• Parsley for garnish: Optional but it adds color.

Will Cream Cheese Curdle In The Instant Pot

Yes, cream cheese will curdle when cooked under pressure. Thats why its important to add it to the chicken stroganoff sauce until after its finished cooking.

You will also want to temper the cream cheese and sour cream.

Otherwise, adding the cold ingredients directly to the hot stroganoff could cause them to curdle. And we dont want any curdling in our smooth sauce!

Also Check: Can You Make Coconut Milk Yogurt In An Instant Pot

Instant Pot Ground Beef Stroganoff

Time needed: 10 minutes.

Pressure cooker stroganoff casserole

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

Some are more recipes using Campbells soups:

If you want to make this in the oven, follow our easy beef stroganoff casserole recipe here.

Instant Pot Beef Stroganoff Tips And Variations

Savory, filling and delicious, this is will hit the spot any night of the week!

• Beef: I used stew meat in this recipebecause the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as therecipe directs.
• Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
• Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
• Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
• Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
• Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.

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