A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.

Lissa

Recipe Summary

prep:
20 mins
cook:
37 mins
additional:
5 mins
total:
1 hr 2 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.

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  • Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.

  • Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.

  • Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.

  • Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Nutrition Facts

536 calories; protein 29g 58% DV; carbohydrates 45.2g 15% DV; fat 26.2g 40% DV; cholesterol 121.4mg 41% DV; sodium 1312.5mg 53% DV. Full Nutrition
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Reviews (671)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2017
As y'all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We're EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread. Read More
(364)

Most helpful critical review

Rating: 3 stars
01/30/2018
Made this for dinner tonight. I followed the recipe exactly. It OK, not wow great. The next time I will incorporate some of the changes others have made - beef broth not chicken & Worcestershire sauce instead of soy. I think both of those will help give it more depth. I'm also going to flour the meat prior to browning. The recipe itself is poorly written & a bit hard to follow when it comes to the cooking time. You don't need to time how long it takes to come to full pressure, just how long it cooks at full pressure. So the steps about 10 minutes, then 10 minutes at high pressure - just confusing & unnecessary. Read More
(167)
896 Ratings
  • 5 star values: 548
  • 4 star values: 257
  • 3 star values: 58
  • 2 star values: 17
  • 1 star values: 16
Rating: 5 stars
11/09/2017
As y'all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We're EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread. Read More
(364)
Rating: 4 stars
01/02/2018
This was very good, but could be better still. I used a whole onion, Worcestershire instead of soy sauce and beef broth instead of chicken, and stirred in the noodles when adding. Next time I will add more garlic and salt. DO NOT ADD FLOUR UNTIL VERY END OF COOKING! It can be dangerous to add thickeners prior to the pressure cooking stage. Wait until after the pressure cooking is done, then add the thickener and use saute setting to cook down the sauce a little. Read More
(249)
Rating: 4 stars
12/29/2017
I can only fairly give this four stars as written, but with two important changes, I believe it goes right up to a five star recipe. In place of the chicken broth, sub in beef broth. Second, skip the soy sauce and use Worcestershire sauce instead. When you add the egg noodles, stir them in to the dish, don't just pour them on top and leave them there. The instructions are not very clear on this as written. When you make these few changes, this is a delicious meal for sure! Read More
(227)
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Rating: 3 stars
01/30/2018
Made this for dinner tonight. I followed the recipe exactly. It OK, not wow great. The next time I will incorporate some of the changes others have made - beef broth not chicken & Worcestershire sauce instead of soy. I think both of those will help give it more depth. I'm also going to flour the meat prior to browning. The recipe itself is poorly written & a bit hard to follow when it comes to the cooking time. You don't need to time how long it takes to come to full pressure, just how long it cooks at full pressure. So the steps about 10 minutes, then 10 minutes at high pressure - just confusing & unnecessary. Read More
(167)
Rating: 5 stars
10/25/2017
What a great one pot dish. Of course everyone will make some changes. Here’s what we did: 1 Add 4 ounces of cream cheese to the finish, decreasing the sour cream a little; 2 Used two tablespoons cornstarch as a thickening agent ; 3 Lots of freshly ground pepper-we added a lot; 4 Next time we will add Worcester Sauce, probably two tablespoons ; 5 We used beef stock instead of chicken . This made our “to keep” file. We will surely make it again Read More
(66)
Rating: 5 stars
01/20/2018
This meal is the 5th meal I’ve made with my pot. Changes I made - 2.5 pounds of meat, beef broth (just made sense), and Worcestershire (because SO many reviews said so). Next time I will just brown my meat in another pan because there was too much meat to brown efficiently in the pot. I also changed the order up a smidge based on my experiences so far. I started cooking the onion first, then browned meat, then added spices. Removed the meat mix (to be sure I was able to see the bottom) and deglazed with the beef broth. Added back the meat and mushrooms (sliced), stirred, and pressured. I did NOT add flour (because I had a prior burn experience with flour), but chose to thicken with a few tablespoons of cornstarch (tempered, of course) after the noodles cooked. When I started pressurizing the first, I was skeptical that there would be room for noodles but I waited to make a decision until It was done with the first pressure cycle. It had cooked down to under the halfway mark, even when I added in about 8 ounces of noodles. My bag was 12 ounces but I boiled about a third of the package plain on the stove for my littles. This was delicious and only took me about 10 minutes longer than the listed time, which is saying a lot about the accuracy of the recipe because I am VERY slow in the kitchen! I highly recommend this recipe (definitely at least with the change to leave out the flour and thicken at the end!) Read More
(60)
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Rating: 5 stars
12/01/2017
AMAZING. I love beef stroganoff and have tried several recipes in the past. This one wins! I subbed worcestershire for soy sauce only because we were out of soy sauce, and beef broth instead of chicken broth since it made more sense to me.... and it was DEEELISH!!! Will make again and again. And SO EASY. Read More
(43)
Rating: 4 stars
12/31/2017
I used a whole box of chicken stock and I added a can of cream of mushroom soup and some Worcestershire sauce to the original recipe. It was my first time using the Instant Pot and I was unprepared for the huge splatter with the quick pressure release...make sure to put a tea towel over the release valve otherwise you’ll have sauce sprayed everywhere! Other than that though, it came our really well. Everyone thought it was very tasty. Read More
(26)
Rating: 5 stars
01/17/2018
New favorite Instant Pot recipe! Like many other reviewers, I substituted Worcestershire sauce for soy sauce, and beef for chicken broth. I left out the thyme (didn't have it, didn't miss it) and mushrooms (they're gross). I also doubled the sour cream... Because my love affair with dairy knows no bounds. Read More
(20)
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