Instant Pot  Beef Stroganoff

INGREDIENTS ⭐️⭐️⭐️⭐️⭐️

– 1 tablespoon extra virgin olive oil – 1 tablespoon unsalted butter – 1 small yellow or white onion diced – 1 1/2 teaspoons kosher salt divided – 1 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes – 1 teaspoon ground black pepper – 1 teaspoon dried dillweed – 1 teaspoon garlic powder – 1/2 teaspoon onion powder – 3 tablespoons Worcestershire sauce – 1 tablespoon Dijon mustard – 3 cups reduced sodium beef broth divided – 16 ounces sliced baby Bella cremini mushrooms – 2 tablespoons all-purpose flour – 12 ounces whole wheat wide egg noodles – 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle – Chopped fresh parsley or thyme

1

Set Instant Pot to SAUTE. Add the oil and butter. Add the onion and 1/2 teaspoon salt. Cook until the onion begins to soften about 3 to 4 minutes.

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Saute!

2

Sprinkle the beef with remaining 1 teaspoon salt and pepper. Add to the pot.

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The beef!

Thicken!

3

Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes.

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Stir!

4

Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir.

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Mushrooms!

5

Stir in the mushrooms, then sprinkle the flour over the top. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure for 10 minutes.

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The noodles!

6

When the time is up, vent the Instant Pot to quick release the pressure. Open the lid and add the egg noodles. Cover and cook 5 more minutes.

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Secret ingredient!

7

Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. ENJOY!

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Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.