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Instant Pot Beef Stroganoff with Egg Noodles
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
642
kcal
Author
Corrie
Ingredients
2
cup
egg noodles
cooked
2
cup
beef
chopped
2
tablespoon
canola oil
1
tablespoon
pepper
freshly ground
1
tablespoon
all purpose flour
3
carrots
diced
½
tablespoon
Kosher salt
1
onion
chopped
½
cup
Neufchatel cheese
2
cup
dry white wine
1
tablespoon
Dijon mustard
2
salks celery
1
cup
chicken broth
½
cup
parsley
chopped
Instructions
Put oil, beef, kosher salt and pepper in the instant pot and brwoned and tendered.
Add onions in the instant pot and Sauté for 2 minutes.
Put mustard, dry wine and floor and cook till reduced half.
Stir in the celery, chicken stock, mushrooms and carrots.
Close the lid and set the set the instant pot to “Manual” and cook for 20 minutes at
high pressure.
Release the pressure naturally and put egg noodles, parsley, cheese, salt and pepper.
Mix well and serve.
Nutrition
Calories:
642
kcal
|
Carbohydrates:
28
g
|
Protein:
27
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
118
mg
|
Sodium:
1351
mg
|
Potassium:
783
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
8548
IU
|
Vitamin C:
19
mg
|
Calcium:
117
mg
|
Iron:
4
mg