This Instant Pot Beef Stroganoff is such an easy recipe! Something else that’s great about it…you can have 2 cups for only 5 Freestyle points!
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If you haven’t bought an Instant Pot yet you are truly missing out.
It makes cooking a breeze and I have never made anything in it that I didn’t like.
I’ve said this before but another thing I love about the Instant Pot vs. the slow cooker is it’s so much easier for me to clean. I hate how heavy the slow cooker is.
This beef stroganoff is a great comfort meal. Plus you can have 2 cups for only 5 Freestyle points. That’s a lot of food!
To make this recipe lower in points I used 95% lean ground beef and I reduced it to 12 ounces instead of a whole pound. This is where a food scale comes in handy.
I also reduced the amount of noodles that I used. I used 6 ounces instead of 12.
Instead of using a heavy cream I used fat-free sour cream. To me it tastes just as good, but for less points.
Everything was cooked in the Instant Pot so clean-up was also easy.
I used the saute function to cook the ground beef. Then I drained the grease and added the onions, mushrooms and garlic.
I have become a bit of a garlic snob. I no longer buy the minced garlic in a jar, instead I use this garlic press. I like it because you don’t have to peel the garlic and it comes with a little brush that gets all of the garlic out of the tiny holes.
Next I added a little bit of flour to the beef mixture, then added the beef broth, Worcestershire sauce, mustard, salt and pepper. I stirred it together then added the noodles.
I put the lid on, made sure the lever was set to seal and cooked it on high pressure for 5 minutes.
When it was done cooking I did a quick release of pressure and removed the lid.
I added the fat-free sour cream and stirred it together. I let it sit for about 5 minutes so the sauce could thicken some.
That’s it! Dinner was done in about 30 minutes. It was super easy and very yummy.
Yield: 5 servings (Approximately 2 cups per serving, 5 points per serving for blue, 7 points per serving for green and purple.)
- 12 oz. 95% lean ground beef
- 1 onion, sliced
- 8 oz. white mushrooms, sliced
- 2 cloves of garlic, minced
- 1 tablespoon flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz. egg noodles
- 1/2 cup fat-free sour cream
- 1 tablespoon fresh parsley, chopped
Turn Instant Pot to saute and add the ground beef. Brown the beef and break it into small pieces. Once it’s done cooking remove the grease.
Add the onions, mushrooms and garlic. Continue to saute for 2 minutes.
Turn the saute function off. Add the flour and stir to combine.
Add the beef broth, Worcestershire sauce, mustard, salt and pepper. Give it a good stir then add the egg noodles. Make sure the noodles are in the sauce as much as possible.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 5 minutes.
Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
Add the sour cream and stir until it is combined. Let it sit for 5 minutes so the sauce thickens. Garnish with the fresh parsley.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!