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.
Small Mixing Bowl
- 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
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.
Here is a list of our favorite toppings to try on this soup:
- Mozzarella cheese
- Bacon bits
- Shredded carrots
- Sour cream (or plain greek yogurt)
Calories: 467kcal | Carbohydrates: 40g | Protein: 38g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2111mg | Potassium: 972mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 4mg