Why Make This Recipe
Instant Pot Beef Stroganoff is a quick and easy dish that brings the classic flavors of beef stroganoff to your dinner table in no time. Using an Instant Pot allows for tender meat and creamy sauce without spending hours in the kitchen. Plus, it’s a one-pot meal, which means less cleanup!
How to Make Instant Pot Beef Stroganoff
Ingredients
- 1 lb beef sirloin, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 8 oz egg noodles
- 2 tbsp olive oil
Directions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the onions and garlic, cooking until translucent.
- Add the beef slices and cook until browned.
- Stir in the mushrooms, beef broth, Worcestershire sauce, and Dijon mustard.
- Close the lid and set to ‘Pressure Cook’ for 10 minutes.
- Release pressure and stir in the egg noodles.
- Close the lid again and cook on ‘Pressure Cook’ for another 5 minutes.
- Release pressure, then stir in sour cream.
- Season with salt and pepper to taste before serving.
How to Serve Instant Pot Beef Stroganoff
Serve the beef stroganoff over a bed of buttered egg noodles or rice for a hearty meal. Garnish with fresh parsley or a sprinkle of paprika for a touch of color. If you like, accompany it with a side of steamed vegetables or a simple salad.
How to Store Instant Pot Beef Stroganoff
To store leftovers, let the beef stroganoff cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to allow it to cool, then transfer to a freezer-safe container for up to 3 months.
Tips to Make Instant Pot Beef Stroganoff
- For extra flavor, use homemade beef broth or add a splash of red wine.
- If you want a thicker sauce, you can mix a bit of cornstarch with water and add it before serving.
- Don’t skip the sour cream; it adds creaminess and tang to the dish.
Variation
You can make a mushroom stroganoff by omitting the beef and using extra mushrooms instead. This is a great vegetarian option that retains the creamy texture and rich flavor of the original recipe.
FAQs
1. Can I use another type of meat?
Yes, you can use chicken or pork instead of beef for a different flavor. Adjust the cooking time based on the meat used.
2. What if I don’t have an Instant Pot?
You can make this recipe on the stove by browning the meat and then simmering all ingredients for about 30-40 minutes until tender.
3. Can I use other kinds of noodles?
Yes, you can substitute the egg noodles with other pasta types like fettuccine or even gluten-free noodles. Just adjust the cooking time as needed.
Instant Pot Beef Stroganoff
Ingredients
Main Ingredients
- 1 lb beef sirloin, sliced Tender cut for best results
- 1 medium onion, diced
- 2 cloves garlic, minced Fresh garlic recommended
- 8 oz mushrooms, sliced Any variety of mushrooms can be used
- 1 cup beef broth Homemade broth enhances flavor
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream Adds creaminess and tang
- Salt and pepper to taste
- 8 oz egg noodles Can substitute with other pasta
- 2 tbsp olive oil For sautéing
Method
Preparation and Cooking
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the onions and garlic, cooking until translucent.
- Add the beef slices and cook until browned.
- Stir in the mushrooms, beef broth, Worcestershire sauce, and Dijon mustard.
- Close the lid and set to ‘Pressure Cook’ for 10 minutes.
- Release pressure and stir in the egg noodles.
- Close the lid again and cook on ‘Pressure Cook’ for another 5 minutes.
- Release pressure, then stir in sour cream.
- Season with salt and pepper to taste before serving.