Set Instant Pot to Saute, pour in oil and brown the meat for a few minutes. Be sure to scrape up any stuck parts off the bottom of the pot.
Remove meat and throw in mushrooms and onions. Saute for a few minutes. Return meat to the pot and add remaining ingredients except for sour cream and cream cheese.
Place lid on the pot and set to high pressure for 20 minutes. NPR 5-10 minutes (NPR means Natural Preasure Release) simply let it sit for 5-10 minutes and then release the remaining pressure by moving the toggle to vent. Add in the cream cheese (this mixes easily if already softened) Add sour cream.
Serve over noodles!
Our family loves this Instant Pot Creamy Beef Stroganoff and we hope yours will too!
Find more Instant Pot recipes at Loveandscribbles.com
turn your Instant Pot on to Saute and allow to heat up a minute. Add Oil and swish around, add meat. Allow the meat to brown, stirring frequently to brown all sides. Be sure to scrape up any bits on the bottom of the pot.
Add bullion and enchilada sauce, stir and secure the lid Make sure the valve is set to seal and press pressure cook Adjust time to 12 minutes. This came to pressure in under 10 minutes because the pot is already hot.
Let the meat Naturally Pressure Release for 5-10 minutes. Then release the remaining pressure manually.
Meanwhile, heat up the refried beans (using the microwave or a saucepan on the stove top.)
Place Tortillas on your plates ( I like deep dish plates for all that yummy sauce) Spoon some beans on each tortilla and a spoonful of meat roll up the tortilla.
Pour sauce over the top and sprinkle with cheese. ( If you are making this right away the cheese will melt but if not, you can stick this under the broiler for a minute or two)
We love to finish this off with a dollop of sour cream and dip tortilla chips in the sauce!
We hope you enjoy this conversion of an old favorite to the amazing Instant pot. If you are new to the Instant Pot please search here on Love and Scribbles for some tips, tricks and learn why we love it so very much! 🙂