Pressure Cooker Beef Stroganoff
Make creamy, tender Pressure Cooker Beef Stroganoff!
Author: Mommy Hates Cooking
Meal Type: Dinner
Cuisine: Other
Difficulty: EASY
Prep. Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 serving
Calories: 441 kcal per serving
Ingredients
- 1 pound - Beef Stew Meat
- 2 Tbsps - Olive Oil
- ½ Cups - Onion
- 1 Tsp - Garlic Salt
- 2 Cups - Mushrooms
- 2 Tbsps - Worcestershire Sauce
- ½ Tsps - Ground Thyme
- 2 Tbsps - Gluten-Free or Regular Flour
- 4 Cups - Beef Broth
- 1 - Beef Bouillon Cube
- ¾ Cups - Sour Cream
- 10 ounce - Gluten-Free Egg Noodles or Regular Egg Noodles
Instructions
- Add the olive oil to the pot of the pressure cooker and saute the stew meat in the olive oil until slightly browned.
- Add in the onion, garlic salt, and mushrooms.
- Continue to saute until the beef is fully cooked and vegetables are soft.
- Turn the pressure cooker to OFF.
- Add the Worcestershire sauce, thyme, flour, broth, and bouillon cube.
- Stir to combine.
- Secure the pressure cooker lid and set the nozzle to SEAL.
- Cook on high pressure for 10 minutes.
- Once timer goes off, naturally release for 5 minutes (do nothing).
- Release the remaining pressure by turning the nozzle to VENT.
- Add in the pasta.
- Seal the pressure cooker lid back onto the cooker and set it to SEAL.
- Cook on high pressure for HALF the time listed on the package of pasta. (For instance, if normally on the stovetop, it says to cook for 8 minutes, then you would cook for 4 minutes.)
- Quick-release the pressure, by turning the nozzle to VENT after cooking is up.
- Stir in the sour cream, let sit for about 3-5 minutes to cool, and serve.
Nutrition
Energy: 441 kcal | Total Fat: 20 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 104 mg | Total Carbs: 40 g | Fiber: 2 g | Sugars: 3 g | Proteins: 26 g | Sodium: 1,202 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g
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