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Instant Pot Beef Stroganoff Soup Recipe
Make a fun spin off recipe with this Instant Pot beef stroganoff soup! It has all the creaminess and beef you’d expect from beef stroganoff, but made in the form of Instant Pot soup.
Serving
Serving:
6
Prep Time
5
minutes
minutes
Cook Time
55
minutes
minutes
Pressurize Time
10
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Ingredients
1½
pounds
beef stew meat
2
ounces
dry onion soup mix
,
2 packets
8
cups
beef broth
2
Tablespoons
Worcestershire sauce
8
ounces
fresh sliced mushrooms
8
ounces
dry egg noodles
1
cup
half and half
2
Tablespoons
cornstarch
½
cup
sour cream
2
Tablespoons
fresh parsley
,
chopped
Equipment
Instant Pot
Mixing Bowl (Small)
Spatula
Instructions
Add stew meat, soup mix, beef broth, Worcestershire sauce, and mushrooms to the Instant Pot.
Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 50 minutes.
When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure.
Remove the lid and press the SAUTE button.
Add in the egg noodles and cook for about 5 minutes or until noodles reach desired tenderness.
In a bowl, mix together half and half with the cornstarch. Slowly pour into the Instant Pot and mix well. Add in the sour cream and mix again.
Serve in bowls topped with fresh parsley.
Notes
Here is a list of our favorite toppings to try on this soup:
Mozzarella cheese
Bacon bits
Avocado
Shredded carrots
Sour cream (or plain greek yogurt)
Nutrition
Calories:
467
kcal
·
Carbohydrates:
40
g
·
Protein:
38
g
·
Fat:
17
g
·
Saturated Fat:
8
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
5
g
·
Trans Fat:
1
g
·
Cholesterol:
127
mg
·
Sodium:
2111
mg
·
Potassium:
972
mg
·
Fiber:
2
g
·
Sugar:
3
g
·
Vitamin A:
404
IU
·
Vitamin C:
4
mg
·
Calcium:
140
mg
·
Iron:
4
mg
Cuisine:
American
Course:
Main Course