Instant Pot Beef Stroganoff - WW (Weight Watchers) Freestyle
Yield: 5 servings (Approximately 2 cups per serving, 7 points per serving for blue, green and purple.)
Ingredients
- 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
Instructions
- 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.