Description
Make tender, flavorful Beef Stroganoff quickly using your Instant Pot. This recipe features beef and mushrooms cooked under pressure for a fast, satisfying dinner served over egg noodles.
Ingredients
Scale
- 2 lbs beef chuck roast or stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 pound cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup all-purpose flour
- 1 cup sour cream, room temperature
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the beef pieces dry and season lightly with salt and pepper.
- Set the Instant Pot to Sauté mode. Add olive oil. When hot, brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Whisk the flour into the beef broth until smooth. Pour the broth mixture into the pot, scraping up any browned bits from the bottom.
- Stir in the Worcestershire sauce and Dijon mustard. Return the browned beef to the pot.
- Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 30 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
- Remove the lid. If the sauce seems thin, set the Instant Pot back to Sauté mode (Low). In a small bowl, mix 1/4 cup of the hot liquid with the room temperature sour cream to temper it.
- Stir the tempered sour cream mixture slowly into the pot. Do not boil the sauce after adding sour cream.
- While the sauce finishes, cook the egg noodles according to package directions.
- Serve the Instant Pot Beef Stroganoff immediately over the cooked egg noodles and garnish with fresh parsley.
Notes
- Use room temperature sour cream to prevent curdling when mixing it into the hot sauce.
- For richer flavor, sear the beef in batches without crowding the pot.
- If you prefer a thicker sauce without using flour, you can use the Sauté function after the pressure release to reduce the sauce slightly before adding the sour cream.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 550
- Sugar: 6
- Sodium: 580
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 110