Sometimes you just need a little comfort food and this healthy Instant Pot Beef Stroganoff is it! Delicious beef and mushrooms made tender in the Instant Pot served over fresh zucchini noodles. Only 204 calories per serving or 6 Weight Watcher Freestyle Smart Points. I have also included stove top directions in the recipe below for making this stroganoff.
I’ve been making some form of beef stroganoff since probably the 6th grade when I first started really cooking. My mom had a great recipe with condensed chicken soup and we served it over Ream’s noodles. Not sure if you can even get those these days. They were in the freezer section. I used that recipe for a long time until I decided to turn it into this more healthier version.
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How I’ve lightened and changed this recipe:
- no longer coat the meat in flour before browning it
- used less butter and oil
- replaced the canned condensed chicken soup with beef bone broth
- used light sour cream instead of full fat sour cream
- now serve it over zucchini noodles instead of egg noodles
Serving options for various eaters in your family
I love to serve this healthy Beef Stroganoff over zucchini noodles, however I know not everyone likes those. If you’re making it for kids, guests or picky people, sometimes it’s good to have options. If you know this may be the case, have a side dish of white/brown rice or egg noodles alongside the zucchini noodles so your family and guests have choices.
Frequently Asked Questions:
Because this recipe uses the Instant Pot, I like to use top round steak. The Instant Pot makes the meat tender and delicious. If you’re making it on the stove, you might want to use a better cut of meat so that the dish turns out more tender.
Allow the sour cream to come to room temperature before adding it to the mixture. Do not allow the mixture to come to boil after you have added the sour cream.
You can keep it safely stored in the refrigerator for 3-4 days.
I wouldn’t freeze it in its entirety because of the sour cream, as it will separate and have a weird texture. However, you can freeze it up to the point where you add the sour cream. Just reheat and add sour cream right before serving it.
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How to make Healthy Instant Pot Beef Stroganoff in pictures:
Cut beef into bite sized pieces.
Chop onions, garlic and carrots in food processor.
Sauté onions, carrots, garlic and mushrooms
Add brandy and deglaze pot.
Add in remaining ingredients. Place lid on pot. Set to sealing. Press, “Manual,” or Pressure Cook and set to 8 minutes. When finished, allow to natural release for 5 minutes. Release pressure, then turn off.
To a small liquid measuring cup add a few tablespoons of sauce. Add cornstarch to cup and stir well. Pour mixture back into Instant Pot and cook a few minutes until sauce is thickened. Doing it this way prevents clumps. Stir in light sour cream and serve.
Serve over zucchini noodles, rice or egg noodles.
