This soup is a family favorite for sure!
If you are making a big batch I would recommend not putting all the noodles in at once. Cook them separately and add them to each bowl as you go to eat it. This way the noodles don’t get too soft when you go to reheat the soup the next day!
Instant Pot Beef Stroganoff Soup
Equipment
- 1 Instant Pot
Ingredients
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tbsp worcestershire sauce
- 1 tbsp tomato paste
- 5 cups beef broth
- 1 tbsp butter
- 2 tbsp flour
- 1/2 cup sour cream
- 2 cups dry egg noodles
Instructions
- Hit the saute button
- When hot add ground beef and brown. Then remove from Instant Pot.
- Add in butter, onion, and garlic. Saute for about 2 minutes.
- Mix in tomato paste and flour and stir quickly.
- Immediately add in broth and deglaze the bottom of the pan.
- Add in worcestershire sauce and put the ground beef back in.
- Cook on high pressure for 15 minutes. Do a quick release, add in pasta and set for 1 minute followed by another quick release.
- When done remove 1 cup of the liquid and mix with the sour cream then stir into the instant pot.
Notes
1 Serving = 16g fat, 13g carbs, 20g carbs
