Instant Pot Beef Stroganoff is made with tender strips of beef, mushrooms, seasonings, and egg noodles with a creamy sauce. It’s classic comfort food made easy in the pressure cooker.
Why You’ll Love It
- Simple: The ingredients used in this recipe are basic and common pantry staples, so it’s convenient and budget-friendly, making it a great choice for busy weeknights.
- Delightful Flavors: The combination of the creamy sauce, beef, and mushrooms results in a dish full of delightful flavors.
- Quick: The Instant Pot makes this dish so much more simple, you will be able to get this on the table in just over 20 minutes.
Helpful Tips
- For the most tender results, slice your beef as thinly as possible. This ensures that it cooks quickly and stays tender.
- When adding the broth, be sure to scrape up any browned bits from the bottom of the pot. This adds extra flavor to your sauce and keep the pot from giving the burn notice.
- If the sauce isn’t as thick as you’d like after pressure cooking, mix the cornstarch with cold water and stir it into the pot while on the sauté function. The sauce will thicken as it bubbles.
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- Instant Pot Cheesy Ground Beef and Rice
- Instant Pot Chicken Fajitas
Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is made with tender strips of beef, mushrooms, seasonings, and egg noodles with a creamy sauce. It's classic comfort food made easy in the pressure cooker.
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Servings: 4 Servings
Calories: 581kcal
Ingredients
- 2 tablespoons butter
- 1/2 onion diced
- 1 1/2 cup mushrooms sliced
- 1 pound top sirloin or other steak sliced
- 1/2 teaspoon dried thyme
- 2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 clove garlic minced
- 2 1/2 tablespoons Worcestershire Sauce
- 3 1/2 cups beef broth
- 8 ounces egg noodles
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup sour cream
- 1/4 cup fresh parsley chopped (plus extra for garnish)
Instructions
- Heat the Instant Pot on Saute mode (high setting). Add the butter and onions. Saute until softened, about 3 minutes.
- Add the mushrooms and saute another 2 minutes. Cancel saute mode.
- Add the steak, thyme, salt, pepper, garlic, worcestershire sauce, and beef broth. Stir, scraping the bottom of the pot to get up any browned bits.
- Add the egg noodles and press to submerge them as much as possible in the broth.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When the time is up, allow a 2-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.
- Turn on sauté mode again.
- Mix together the cornstarch and water. Add to the pot as it boils and stir well to combine. Turn off saute mode.
- In a small bowl, mix the sour cream with two tablespoons of the hot liquid from the pot, to temper the sour cream. This keeps it from curdling.
- Add the sour cream and parsley to the pot. Stir to incorporate. Taste and adjust seasoning, if necessary.
Nutrition
Calories: 581kcal | Carbohydrates: 52g | Protein: 39g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 2226mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 899IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 5mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.