Creamy Instant Pot Beef Stroganoff: Classic Comfort Food Made Easy
A rich and creamy beef stroganoff made effortlessly in the Instant Pot. Tender beef, earthy mushrooms, and a velvety sauce served over egg noodles for the ultimate comfort food experience.
Equipment
- Instant Pot
- Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
Ingredients
For the Beef Stroganoff
- 1.5 lbs beef sirloin or stew meat cut into thin strips or bite-sized pieces
- 2 tbsp olive oil or butter for sautéing
- 1 large onion finely chopped
- 3 cloves garlic minced
- 8 oz mushrooms sliced (cremini or button)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 cup sour cream
- 2 tbsp all-purpose flour for thickening
- 12 oz egg noodles
- to taste salt and pepper
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Set the Instant Pot to 'Sauté' mode and add the olive oil or butter. Season the beef strips with salt and pepper, then brown them in batches. Remove and set aside.
- In the same pot, sauté the chopped onion until translucent (about 3-4 minutes). Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown.
- Deglaze the pot with a small amount of beef broth, scraping up any browned bits. Add the remaining broth, Worcestershire sauce, Dijon mustard, and paprika. Stir to combine.
- Return the browned beef to the pot. Secure the lid and set the Instant Pot to 'Pressure Cook' on high for 15 minutes. Allow for a natural release for 10 minutes, then manually release any remaining pressure.
- In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the pot, allowing the sauce to thicken. If the sauce is too thick, add a bit more broth.
- While the beef is cooking, prepare the egg noodles according to the package instructions.
- Serve the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh parsley and enjoy!
Video
Notes
This dish reheats well and can be stored in the fridge for up to 3 days. For a lighter version, substitute Greek yogurt for sour cream.
