clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

All in one Pressure Cooker Beef Stroganoff

  • Author: Rosalynn Daniels



2tbs Olive Oil or Vegetable Oil

1 Large White Onion diced

3 Garlic Cloves minced

2tsp Salt

1tsp Pepper

2lb Stew Meat or Cubed Chuck Roast

8oz Sliced Mushrooms of choice

1tbs Worcestershire Sauce

1/3c Flour

1/2c Red Wine

3c Beef Broth

12oz package of Wide Egg Noodles

3/4c Sour Cream

34tbs Fresh Chopped Parsley


In your Pressure Cooker turn on saute mode.

Add oil to the pot.

Stir in your onions and garlic.

Stir in meat along with salt and pepper.

Stir until meat is brown on all sides. (It is ok if a little pink is showing)

Stir in Mushrooms.

Pour in Worcestershire Sauce.

Sprinkle flour in in the pot to cover all ingredients.

Pour in wine and beef broth.

Mix and let cook for about 2-3 minutes.

Turn off pot.

Put top onto the pot and have vent closed.

Select Pressure Cook or Manual and set timer to 12 minutes.

Once timer goes off, carefully turn release to venting.

Stir in noodles so that they are covered with liquid.

Add top to the pot and close the vent.

Set timer to pressure cook or manual for 5 minutes.

Carefully turn release to venting.

Open pot and stir in sour cream and parsley.

Serve immediately.