Instant Pot Beef Stroganoff
When you're craving something soul-soothing, nothing beats the creamy, savory comfort of beef stroganoff. And with your Instant Pot, what used to take hours can now be on the table in under 40 minutes. This isn't just a time-saver; it's your shortcut to a family-favorite meal that delivers rich flavor without the wait.
Equipment
- Instant Pot
Ingredients
- 1.5 lbs Beef stew meat or sirloin
- 1 tbsp Olive oil
- 1 Medium onion finely diced
- 3 Garlic cloves minced
- 8 oz Mushrooms sliced
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Sea salt
- 1/2 tsp Ground black pepper
- 2 tsp Dijon mustard
- 8 oz Egg noodles
- 3/4 cup Sour cream
- 2 tbsp Cornstarch for thickening
- 2 tbsp Cold water
Instructions
- Set your Instant Pot to 'Sauté' and heat the olive oil. Add the beef and sear until browned on all sides. Remove and set aside.
- Toss in the diced onions and sauté until translucent. Add garlic and mushrooms, cooking until fragrant and slightly golden.
- Pour in a bit of beef broth to deglaze, scraping up the browned bits with a wooden spoon.
- Return the beef to the pot. Add the rest of the broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Secure the lid and set to 'Pressure Cook' (High) for 15 minutes. Use Natural Release for 10 minutes, then Quick Release.
- Stir in the egg noodles and simmer uncovered for 5–7 minutes, or until tender.
- Mix cornstarch with cold water and stir into the pot. Let it thicken for a couple of minutes, then turn off the heat. Fold in sour cream gently.
- Top with chopped parsley and serve hot. Optional: a sprinkle of Parmesan for extra indulgence.
Notes
Feel free to adjust the recipe by adding your favorite vegetables or making it dairy-free by substituting the sour cream.