Easy Beef Stroganoff


  • 1 large onion
  • 1 1/4 lbs boneless beef sirloin steak
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 4 cups uncooked extra-wide egg noodles
  • 2 cups Swanson® Beef Broth or water
  • 2 tsp Worcestershire sauce
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup
  • 1/4 cup sour cream
  • 2 tbsp chopped fresh parsley
  • Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
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