Instant Pot or Slow Cooker Beef Stroganoff Soup
One of your favorite classic, comfort food dishes turned into a creamy, savory soup! This instant pot or slow cooker beef stroganoff is a must make all year round.
One of your favorite classic, comfort food dishes turned into a creamy, savory soup! This instant pot or slow cooker beef stroganoff is a must make all year round.
- 1/2 cup sour cream
- 2 teaspoons garlic powder
- 1/4 cup corn starch
- 1/3 cup cold water
- 4 tablespoons worcestershire sauce
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon italian seasoning blend
- 1.5 pounds stew meat
- 6 cups beef broth ((i use lower sodium))
- salt and pepper to taste ((i use about 2 teaspoo
- 8 ounces mushrooms sliced ((about 1 cup sliced mushrooms))
- 8 ounces short noodles cooked ((egg noodles, rotini, and cellentani work great))
- Carbohydrate 12.7773138997011 g
- Cholesterol 88.3550302196089 mg
- Fat 24.413512283708 g
- Fiber 0.762219612836019 g
- Protein 37.1684082913075 g
- Saturated Fat 10.3584536552669 g
- Serving Size 1 1 people (349g)
- Sodium 268.445959507302 mg
- Sugar 12.0150942868651 g
- Trans Fat 3.04971121510865 g
- Calories 425 calories
Step-by-step
- In your instant pot, combine stew meat, beef broth, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste.
- Place lid on the instant pot, make sure the vent nozzle is in the non-venting position, press "pressure cook" and set timer to 1 hour.
- Move venting nozzle to the vent position and allow to vent until the button pops up.
- Remove lid, and switch Instant Pot to "soup" mode.
- Stir together sour cream and 1 cup of broth from the Instant Pot until smooth.
- Stir mixture back into the pot along with the mushrooms.
- Whisk together cold water and cornstarch in a bowl.
- Once soup is boiling, whisk cornstarch mixture into the Instant Pot until soup thickens.
- Stir in noodles.
- Taste, add salt and pepper to taste, if needed.
- Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
- In your instant pot, combine stew meat, beef broth, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste.
- Cover and cook on high 3 hours, or low 6 hours.
- Stir together sour cream and 1 cup of broth from the slow cooker until smooth.
- Stir mixture back into the pot along with the mushrooms.
- Whisk together cold water and cornstarch in a bowl, then stir into the slow cooker.
- Cover and cook on high for 1 hour longer.
- Taste, add salt and pepper to taste if needed.
- Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
My Cozy Beef Stroganoff Soup Adventure
Life as a busy working mom is a whirlwind of early mornings, school runs, endless meetings, and the never-ending quest for a delicious, healthy, and fast dinner. Weeknights are often a battle against time, leaving little room for elaborate cooking projects. That’s why I've become a huge fan of one-pot wonders, and this Instant Pot/Slow Cooker Beef Stroganoff Soup has become a true lifesaver.
I remember the first time I tried this recipe. It was a particularly hectic Tuesday, and I was staring into my fridge, contemplating takeout yet again. Then, I spotted the stew meat, a forgotten ingredient yearning for its moment to shine. I'd always loved classic Beef Stroganoff, but the thought of all the separate steps involved usually deterred me. That's when I found this recipe and my life changed.
The beauty of this recipe lies in its adaptability. It’s equally delicious whipped up in the Instant Pot for a quick weeknight meal, or simmered low and slow in the slow cooker for a comforting weekend treat. The rich, savory beef broth, combined with the subtle tang of Worcestershire sauce and the earthy mushrooms, creates a symphony of flavors that will warm you from the inside out. The creaminess of the sour cream adds a luxurious touch, making it feel fancy without the fuss.
The Instant Pot Method: For those of you with a busy schedule and a yearning for speedy efficiency, the Instant Pot method is a game-changer. The high pressure cooks the beef to tender perfection, and the soup mode finishes it off beautifully. The whole process, from start to finish, typically takes under an hour and a half, which is a miracle for weeknights. Plus, it leaves minimal cleanup, allowing for more quality time with the family.
The Slow Cooker Method: If you’re looking for a more hands-off approach, the slow cooker is your friend. Throw all your ingredients in the morning, let it simmer all day, and come home to the most heavenly aroma filling your kitchen. It's the perfect recipe for a lazy Sunday afternoon, making the day feel slow, warm and cozy.
Beyond the Basics: This recipe is a blank canvas for creativity. Feel free to customize it to your liking. Add a splash of red wine for extra depth of flavor, or some chopped bell peppers for added color and sweetness. You can also experiment with different types of noodles – egg noodles, rotini, and even cellentani work well. One of my personal favorites is adding a dash of hot sauce for a spicy kick!
Serving Suggestions: This comforting soup is delicious on its own, but it also makes a wonderful addition to any meal. Serve it with a crusty baguette for dipping, or a side salad for a lighter touch. It’s a perfect meal for chilly evenings, family gatherings, or even a cozy night in. The leftovers are just as fantastic the next day, so there’s no need to worry about portion control.
So, whether you’re a busy professional, a stay-at-home mom, or a weekend adventurer, this Instant Pot or Slow Cooker Beef Stroganoff Soup is a recipe worth adding to your repertoire. It's easy, adaptable, and incredibly satisfying – a true culinary comfort food experience. The next time you're looking for a hearty, comforting meal, give this recipe a try and let me know what you think. Happy cooking!
