Instant Pot Beef Stroganoff

INGREDIENTS ⭐️⭐️⭐️⭐️⭐️

– 1 tablespoon extra virgin olive oil – 1 tablespoon unsalted butter – 1 small yellow or white onion  – 1 1/2 teaspoons kosher salt – 1 1/2 pounds boneless sirloin steak  – 1 teaspoon ground black pepper – 1 teaspoon dried dill weed – 1 teaspoon garlic powder – 1/2 teaspoon onion powder – 3 tablespoons Worcestershire sauce – 1 tablespoon Dijon mustard – 3 cups reduced sodium beef broth  – 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  – Chopped fresh parsley or thyme

1

Add the beef, salt, and pepper to a bowl. Stir well. Set aside.

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Prep the beef!

Sauté!

2

Add olive oil, butter, onions, and salt to instant pot. Sauté for 3-4 minutes.

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Cook the beef!

3

Add beef and cook for 4-6 minutes. Then add dill, garlic powder, onion powder, Dijon mustard, Worcestershire sauce and half the broth.  Stir.

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Add the rest!

4

Add mushrooms, flour, and the remaining broth. Stir. Close and seal the lid. Cook on HIGH pressure for 10 minutes. Quick release the pressure when time is up.

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The noodles!

5

Add noodles. Stir. Close and seal the lid. Cook on HIGH pressure for 5 minutes. Natural release the pressure for 5 minutes.

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Finishing touches!

6

Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme.

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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.