Instant Pot Hamburger Stroganoff Recipe: Difference between revisions
From Recipes
Jump to navigationJump to search
Tags: mobile edit mobile web edit |
Tags: mobile edit mobile web edit |
||
| Line 35: | Line 35: | ||
After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone. | After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone. | ||
Stir in sour cream until combined. | Stir in the yogurt/sour cream until combined. | ||
[[Category:Ground Beef]] | [[Category:Ground Beef]] | ||
[[Category:Instant Pot]] | [[Category:Instant Pot]] | ||
Revision as of 00:46, 9 April 2020
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | Julie's Eats and Treats.com |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 1/2 c. minced onion
- 1 clove garlic minced
- 1 lb ground beef
- 1 tsp salt
- 1/4 tsp pepper
- 10.5 oz can cream of mushroom soup
- 1 Tbsp Flour
- 3 c. beef broth
- 3 c. egg noodles uncooked
- 1 c. plain Greek yogurt or sour cream (or a mix)
Preparation
Spray Instant Pot interior with cooking spray. Set to saute.
Brown ground beef, onion, and garlic.
After beef is browned stir in flour.
Add broth, soup, and salt and pepper. Mix.
Add noodles.
Place lid on Instant Pot.
Set to high pressure for 8 minutes.
After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
Stir in the yogurt/sour cream until combined.
