Beef stroganoff is one of our family's favorite meals - it's so rich, creamy and delicious! But the traditional preparation is far too time-consuming for our busy flock. Enter the Instant Pot, and this amazing weeknight version that comes together in under 30 minutes.
2 lbs. ground beef (up to 2.25)
1 lb. cavatappi or other corkscrew pasta
32 oz. beef broth
1 packet onion soup mix
1 tbsp. Royal Roost Farm Garlic Pepper Sage seasoning
8 oz. cream cheese, softened
4 oz. sour cream
1 packet sliced white mushrooms (optional)
Set the Instant Pot to sauté. Brown ground beef, then add pasta, soup mix, Garlic Pepper Sage, mushrooms, and add beef broth to cover. You may need to add a little more broth or water to ensure ingredients are completely covered, but be careful not to go above the max fill line. Stir well, then turn off Instant Pot. Place lid on pot and seal completely, ensuring pressure valve is closed correctly. Set the Instant Pot to cook on Manual for 8 minutes. When finished, turn the valve for a quick pressure release. Once the float switch drops down, open lid and stir in cream cheese and sour cream until fully incorporated. Adjust seasoning to taste and serve! Yields 4-6 generous servings.