Instant Pot Beef Stroganoff All Recipes
Beef Stroganoff is a classic Russian dish that has been enjoyed all around the world for generations. This particular recipe is an all-time favorite and is made in an Instant Pot to make it extra easy and delicious. The savory combination of perfectly cooked beef, creamy mushroom sauce, and egg noodles is a winner every time. This meal is hearty, comforting, and sure to please the whole family.
Description
This Instant Pot Beef Stroganoff is a classic Russian dish that is sure to please. It is made with tender beef, mushrooms, and egg noodles in a creamy sauce. The Instant Pot makes this dish easy and delicious, and it is sure to be a hit with the whole family.
Prep Time
This dish takes about 10 minutes to prepare and a few minutes to cook. It is important to gather all the ingredients and have them prepped and ready to go before you start cooking.
Cook Time
Cooking this dish in an Instant Pot will take about 10 minutes. The Instant Pot will do all the work for you, and the result is a delicious and hearty dinner that is sure to please.
Ingredients
- 1-2 pounds of beef (such as stew beef or sirloin steak cut into cubes)
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of Worcestershire sauce
- 1 cup of beef broth or stock
- 2 tablespoons of all-purpose flour
- 1/2 cup of sour cream
- Salt and pepper to taste
- 1/2 pound of egg noodles
Instructions
1. Heat the Instant Pot to the sauté setting. Add the olive oil, onions, and mushrooms and cook until the onions are softened and the mushrooms are browned. Add the garlic and cook for an additional minute.
2. Add the beef and cook until lightly browned. Add the tomato paste, thyme, Worcestershire sauce, and beef broth and stir to combine. Secure the lid and set the pressure valve to “sealing”. Select the manual setting and set the time for 8 minutes.
3. When the cooking time is complete, quick-release the pressure and open the lid. In a small bowl, whisk together the flour and sour cream until smooth. Add the mixture to the pot and stir to combine. Select the sauté setting and cook until the sauce has thickened.
4. Taste and adjust the seasoning as needed. Stir in the egg noodles and cook until they are al dente, about 3 minutes. Serve with a sprinkle of freshly chopped parsley, if desired.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
Notes
This dish is best served immediately and leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat and stir gently until heated through.
Nutrition: Per Serving
This recipe makes 6 servings. Each serving contains approximately: Calories 348, Fat 15g, Carbohydrates 25g, Protein 27g.
Recipe Tips
- To make this dish gluten-free, use a gluten-free flour instead of all-purpose flour.
- For a dairy-free version, omit the sour cream and use vegan mayonnaise instead.
- For extra flavor, add a splash of red wine or balsamic vinegar.
- For a vegetarian version, substitute the beef with extra mushrooms or your favorite plant-based protein.
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