Calm Down Casserole

Calm Down Casserole–an easy recipe for Instant Pot stroganoff with beef stew meat, mushrooms, egg noodles and sour cream.

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Calm Down Casserole

Picture this…It’s about 4 pm and Skyler walks in the door from school and track practice. He is out of his mind hungry and that means he’s hangry. He is all worked up and “NEEDS food now!” Calm down, I say, I have some delicious food for you all ready in the Instant Pot. He eats. In about 10 minutes he is a different kid, totally happy and smiling. This is basically my life each day! Haha! It is a fun swing of emotions. Food can definitely calm me down when I’m hangry and I think this recipe is perfect since it has some protein to keep you full longer and some carbs for instant satisfaction and energy. It’s an easy Instant Pot beef stroganoff type of meal and it’s sure to cause smiles 🙂

Ingredients/Substitution Ideas

• Olive oil–or canola, vegetable
• Beef stew meat–or pot roast cut into cubes
• Kosher salt
• Black pepper
• Mushrooms–white, baby bella
• Onion–white, yellow
• Water
• Better than Bouillon Beef Base
• Egg noodles–or another type of pasta like rotini
• Sour cream

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the beef and brown for 3 minutes and then flip each piece over with tongs and brown for 2 minutes on the other side. Sprinkle the beef with the salt and pepper.

Add in the mushrooms and onions and saute for 3 minutes. 

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Stir in the Better than Bouillon.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on high pressure. When time is up perform a quick release by moving the valve to venting and remove the lid.

Add in the noodles and try to submerge as much as possible by pressing them down into the pot with a spoon. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pressure release naturally for 10 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream. Salt and pepper to taste.

Serve and enjoy! 

Notes/Tips

• Serve with a side of green vegetables like roasted green beans or asparagus.
• If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.
• Try serving topping with diced green onions or chives.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with sour cream are Instant Pot Sour Cream Chicken Enchiladas and Slow Cooker Sour Cream Potato Bacon Soup.

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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More Instant Pot Recipes with Beef Stew Meat…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.