Beef Stroganoff Soup Recipe
Enjoy this beef stroganoff soup recipe with all the creaminess and beef you expect made in the Instant Pot as a soup.
Serving6 people
Ingredients
- 1 ½ pounds beef stew meat
- 2 ounces dry onion soup mix, 2 packets
- 8 cups beef broth
- 2 Tablespoon Worcestershire sauce
- 8 ounces fresh sliced mushrooms
- 8 ounces egg noodles
- 1 cup half and half
- 2 Tablespoon cornstarch
- ½ cup sour cream
- 2 Tablespoon fresh parsley, chopped
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
If you want a way to spice up your stroganoff just a bit, try some different toppings when serving your stroganoff soup. Some of our favorite toppings include Mozzarella cheese, bacon bits, avocado, shredded carrots, and sour cream (or plain Greek yogurt).
Try making your own onion soup mix and replace it with the box mix for this recipe! It’s always nice to leave out the extra fillers when you can, and making your own soup mix can help. Take a look at this wonderful Dry Onion Soup Mix recipe from Allrecipes.com.
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