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Home / Campbell Soup Instant Pot Easy Beef Stroganoff

Campbell Soup Instant Pot Easy Beef Stroganoff

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This Lightened Up Instant Pot Beef Stroganoff is a lightened up classic comfort food that the whole family will enjoy!

Makes 8  (1 heaping cup) servings

Do you love a good pasta dish? Be sure to check these amazing recipes out as well:

Chicken Stroganoff

Peas and Shrimp Fettuccine Alfredo

Lightened Up Classic Mac N' Cheese

Skinny Philly Cheese Pasta

What ingredients do I need to make this Lightened Up Instant Pot Beef Stroganoff

  • Campbell's beef consume soup or beef broth, undiluted
  • Campbell's golden mushroom soup, undiluted
  • Beef broth (only if making in the instant Pot)
  • No yolk egg noodles or egg noodles, uncooked or 100% whole wheat egg noodles if you have whole grain pasta as a zero point food item.
  • Lean beef stew meat, raw
  • All purpose flour
  • Worcestershire sauce
  • Minced garlic
  • Dijon mustard
  • Dried parsley
  • Paprika
  • Salt
  • Pepper
  • Dried oregano
  • Light cream cheese – room temperature
  • Dried thyme
  • Fat free sour cream or non-fat plain yogurt -I use fat free sour cream

Ingredients:

  • 1 (10 1/2 oz.) can Campbell's beef consume soup or beef broth, undiluted
  • 1 (10 1/2 oz. ) can Campbell's golden mushroom soup, undiluted
  • 2 cups beef broth (only if making in the instant Pot)
  • 12 oz. No yolk egg noodles or egg noodles, uncooked or 100% whole wheat egg noodles if you have whole grain pasta as a zero point food item.
  • 1 lb. uncooked lean trimmed sirloin beef
  • 1/4 cup all purpose flour -I use Gold Medal
  • 1 Tbsp Worcestershire sauce
  • 2 tsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 oz. light cream cheese – room temperature
  • 1/2 cup fat free sour cream or non-fat plain yogurt -I use fat free sour cream

Instant Pot Directions:

  1. Pour 2 cups of beef broth into the bottom of Instant Pot. Pour in golden mushroom soup, beef consume soup, Worcestershire sauce, flour, beef, seasonings, mustard, and garlic. Stir well.  *It's important to stir so the liquid is at the bottom of the Instant Pot.
  2. Set Instant Pot to "Stew" setting. (keep in mind; cooking times for the stew setting can vary depending on the instant pot. It's usually between 30-40 minutes)
  3.  Once it's done cooking, allow for natural release cycle to complete, it may take up to 8-10 minutes to come to a natural release. Unlock lid.
  4. Add uncooked egg noodles to the Instant Pot
  5. Close the lid. Cook on high pressure for 3 minutes.
  6. Once it's done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
  7. Unlock and remove the lid from the instant pot.
  8. Stir in the cream cheese and yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

Stove Top Directions:

  1. In a large cooking pot. Cook no yolk egg noodles using the directions on back of the package. Set aside.
  2. Spray a large skillet pan with non stick cooking spray. Add beef stew and cook on medium high until meat is no longer pink.
  3. Turn heat settings to low and stir in soups, garlic, mustard, flour, Worcestershire sauce and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens and beef pieces are tender, about 10 minutes.
  4. Whisk in non fat yogurt or sour cream, cream cheese and stir until well combined.
  5. Pour sauce over cooked egg noodles. Stir until sauce is well combined with noodles.

Makes 8  (1 heaping cup) servings

5-10 PersonalPoints™ per serving*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan?

Click the link below to go to the recipe builder. You'll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you'll need to access the WW app manually to create the recipe in the recipe builder.

Notes:

  • The point value would be the same whether you use non fat plain yogurt or fat free sour cream.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 55 minutes

Ingredients

  • 1 (10 1/2 oz.) can Campbell's beef consume soup or beef broth, undiluted
  • 1 (10 1/2 oz. ) can Campbell's golden mushroom soup, undiluted
  • 2 cups beef broth ( only if making in the instant Pot)
  • 12 oz. No yolk egg noodles or egg noodles, uncooked or 100% whole wheat egg noodles if you're following the WW purple plan
  • 1 lb. lean beef stew meat, raw
  • 1/4 cup all purpose flour -I use Gold Medal
  • 1 Tbsp Worcestershire sauce
  • 2 tsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 2 oz. 1/3 less fat cream cheese - room temperature
  • 1/2 tsp dried thyme
  • 1/2 cup fat free sour cream or non-fat plain yogurt -I use fat free sour cream

Instructions

Instant Pot Directions:

    1. Pour 2 cups of beef broth into the bottom of Instant Pot. Pour in golden mushroom soup, beef consume soup, Worcestershire sauce, flour, beef, seasonings, mustard, and garlic. Stir well.  *It's important to stir so the liquid is at the bottom of the Instant Pot.
    2. Set Instant Pot to "Stew" setting. (keep in mind; cooking times for the stew setting can vary depending on the instant pot. It's usually between 30-40 minutes)
    3. Once it's done cooking, allow for natural release cycle to complete, it may take up to 8-10 minutes to come to a natural release. Unlock lid.
    4. Add uncooked egg noodles to the Instant Pot
    5. Close the lid. Cook on high pressure for 3 minutes.
    6. Once it's done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
    7. Unlock and remove the lid from the instant pot.
    8. Stir in the cream cheese and yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

Stove Top Directions:

  1. In a large cooking pot. Cook no yolk egg noodles using the directions on back of the package. Set aside.
  2. Spray a large skillet pan with non stick cooking spray. Add beef stew and cook on medium high until meat is no longer pink.
  3. Turn heat settings to low and stir in soups, garlic, mustard, Worcestershire sauce and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens and beef pieces are tender (about 10 minutes).
  4. Whisk in non fat yogurt or sour cream, cream cheese and stir until well combined. Pour sauce over cooked egg noodles.Stir until sauce is well combined with noodles.

Makes 8  (1 heaping cup) servings

5-10 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    Smartpoints: GREEN: 8 SmartPoints per serving BLUE: 8 SmartPoints per serving PURPLE: 4 SmartPoints per serving if using whole grain pasta

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 301 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 52mg Sodium: 1099mg Carbohydrates: 37g Fiber: 2g Sugar: 2g Protein: 25g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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Source: https://thepounddropper.com/lightened-up-instant-pot-beef-stroganoff/