Welcome, kitchen explorers! Let’s dive into a creamy, savory, and oh-so-satisfying comfort food recipe: Instant Pot Beef Stroganoff. A classic favorite made easier, faster, and just as indulgent as you remember!
Kitchies! An Alex Guarnaschelli-Style Introduction
There’s something magical about beef stroganoff—it’s like a warm hug in a bowl. Imagine tender beef coated in a silky, tangy cream sauce paired with soft, pillowy egg noodles. What makes this version stand out? The Instant Pot. It takes a dish that traditionally simmers for hours and brings it to your table in under an hour, without sacrificing flavor.
Growing up, my mom made stroganoff on rainy nights, filling the house with the irresistible aroma of onions, garlic, and mushrooms sautéed to golden perfection. Now, the Instant Pot lets me recreate those flavors on even the busiest weeknights. With just a few pantry staples and the magic of pressure cooking, you’ll have a dish that tastes like it’s been simmering all day.
Why You’ll Love This Instant Pot Beef Stroganoff
This recipe is a no-fail dinner superstar:
- Tender Beef: The Instant Pot locks in flavor and ensures the meat melts in your mouth.
- Rich, Creamy Sauce: Made with sour cream and beef broth for a tangy, velvety finish.
- Quick & Easy: Ready in under 45 minutes from prep to plate.
Exciting Story
When I first made this for my family, my husband couldn’t stop raving about how the beef practically melted on his fork. My kids, usually picky about mushrooms, didn’t even notice as they slurped up every last noodle. Now, it’s one of those dishes that makes it to the table at least once a month—and there’s never any leftover!
Why This Instant Pot Beef Stroganoff is a Winner
Selling Points
- Quick Cooking: Done in less than an hour with the Instant Pot’s pressure magic.
- Full Flavor: The sautéed mushrooms, onion, and garlic add layers of depth.
- Customizable: Easily adapt for gluten-free or low-carb diets.
- Crowd-Pleasing: A hit with kids and adults alike!
Cuisine
Russian-inspired, with an American comfort food twist.
Tips
- Use sirloin or chuck roast for the best texture.
- Don’t skip deglazing the pot—it prevents the burn warning.
- Add frozen peas or spinach for extra nutrients.
Substitutions and Variations
- Gluten-Free: Swap egg noodles for gluten-free pasta.
- Low-Carb: Serve over zucchini noodles or cauliflower rice.
- Dairy-Free: Use coconut cream or dairy-free yogurt instead of sour cream.
Make a Healthier Version
- Replace sour cream with Greek yogurt for added protein.
- Reduce sodium by using low-sodium beef broth and skipping extra salt.
Todd Wilbur-Style Closing
And there you have it! This Instant Pot Beef Stroganoff is everything you want in a comfort food dish—creamy, hearty, and easy to make. Don’t forget to share your success with us and check out some of our other family favorites!
Frequently Asked Questions
Q1: Can I freeze leftovers?
Yes! Store in an airtight container for up to 3 months. Reheat gently to maintain the creamy texture.
Q2: Can I make this without an Instant Pot?
Absolutely! Use a Dutch oven and simmer the beef for 1-2 hours until tender before adding the noodles.
Q3: Can I use ground beef instead of stew meat?
Yes, but adjust the cooking time as ground beef cooks faster.
Q4: Can I make this vegetarian?
Sure! Substitute the beef with hearty mushrooms and vegetable broth.
Enjoy!
Print
Instant Pot Beef Stroganoff
- Total Time: 30 minutes
Description
Welcome, kitchen explorers! Let’s dive into a creamy, savory, and oh-so-satisfying comfort food recipe: Instant Pot Beef Stroganoff.
Ingredients
- 2 tablespoons vegetable oil
- 1½ pounds beef stew meat cut into 1-inch cubes or thin strips
- 2 tablespoons butter
- 1 large yellow onion diced
- 1 cup mushrooms sliced
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups beef broth
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles uncooked, dry
- ⅔ cup sour cream
- 1 tablespoon corn starch optional
- 1 tablespoon water cold, optional
Instructions
Set the pressure cooker to SAUTÉ. Add vegetable oil and when it gets hot, sear the meat cubes or strips turning them quickly until browned (about 30 seconds). Set aside on a plate.
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Add butter and when it gets melted, add onion to the pot. Sauté until softened and translucent.
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Add the mushrooms and sauté until golden. Stir in flour until evenly incorporated.
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Deglaze the pot with beef broth. And using a wooden spoon, scrape off any bits stuck to the bottom of the pot. Then, put the meat back into the pot.
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Add Dijon mustard and season with salt and pepper. Cover with the lid and set the valve on. Press PRESSURE COOK or MANUAL on high for 4 minutes.
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When cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
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Add the egg noodles making sure that they stay on top of the rest of the ingredients. Add more broth or water if the stock is not covering them completely. Seal the Instant Pot and cook on High PRESSURE or MANUAL for 4 more minutes.
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When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
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Finally, mix sour cream with a little of hot sauce in a cup or a small bowl. Then stir it into the rest of the ingredients in the Instant Pot. This will prevent the sour cream from curdling if added directly to hot liquid. Adjust salt and pepper to taste.
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To thicken the sauce, press on SAUTE and once the sauce comes to a boil add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of cold water). Whisk until the sauce is thickened (it thickens very quickly). Serve warm and enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
