Instant Pot Beef Stroganoff

No ratings yet

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.

Prep Time10

Cook Time5

Pressurize Time7

Total Time21

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 581kcal

Author: Angela Morris

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