Gluten-Free Instant Pot® Beef Stroganoff recipe

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Ingredients

cooking spray
1 pound ground beef
½ cup chopped onion
2 cloves garlic, minced
4 cups low-sodium beef broth (such as Swanson®)
1 (10.5 ounce) can gluten-free cream of mushroom soup (such as Great Value™)
1 teaspoon salt
½ teaspoon ground black pepper
1 (12 ounce) package gluten-free spiral pasta (such as Ronzoni®)
1 cup sour cream

Nutrition Info

741.2 calories
carbohydrate: 77.8 g
cholesterol: 94.1 mg
fat: 32.8 g
fiber: 2 g
protein: 33.2 g
saturatedFat: 14.2 g
servingSize: -
sodium: 1231.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat the pot with cooking spray. Cook and stir beef, onion, and garlic until beef is browned, about 5 minutes. Add beef broth, cream of mushroom soup, salt, and pepper, stir together. Stir in pasta.

  2. Close and lock the lid. Select low pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Allow steam to release naturally for 5 minutes. Carefully switch to the quick-release method for remaining pressure. Unlock and remove the lid. Add sour cream and mix in thoroughly. Serve immediately.

Recipe Yield

4 servings

Recipe Note

A super easy but amazingly delicious Instant Pot® recipe that doesn't taste gluten free.

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