Easy Beef Stroganoff
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. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
25minutes 5minutes
  • 1 large oniondiced (about 1 cup)
  • 1 1/4lbs boneless beef sirloin steakcut into thin strips
  • 1tsp paprika
  • 1/2tsp garlic powder
  • 4cups uncooked extra-wide egg noodles
  • 2cups Swanson® Beef Broth or water
  • 2tsp Worcestershire sauce
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup10 1/2 ounces
  • 1/4cup sour cream
  • 2tbsp chopped fresh parsley
  1. Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don’t stir until after the cooking is done).
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
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