Instant Pot Beef Stroganoff

By Lori

6 Person

45 Minutes

430 Calories

This beef stroganoff recipe is excellent!! You will make it again! Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth! Use a wooden spoon to push the venting lever. Safety first.

Ingredients

2 tbsp. chopped fresh parsley leaves
3/4 cup sour cream
12 oz. wide egg noodles
2 tsp. Worcestershire sauce
3 cups low sodium beef broth
1/4 cup dry sherry
2 tbsp. all-purpose flour
3 sprigs fresh thyme
8 oz. cremini mushrooms, quartered
1 onion, diced
3 cloves garlic, minced
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 pounds stew meat, cut into 1-inch cubes

Method

01

Set a 6-qt Instant Pot to the high saute setting.
02

Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned about 3-4 minutes; set aside.
03

Add garlic, onion, mushrooms, and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
04

Stir in dry sherry, scraping any browned bits from the bottom of the pot.
05

Stir in beef broth, Worcestershire and beef. Select manual setting; adjust the pressure to high, and set timer for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
06

Stir in egg noodles. Select manual setting; adjust the pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
07

Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

Related Tags

Beef Stroganoff Recipes

Christmas Main Dish Recipes

Pot Recipes

Instant Pot Beef Stroganoff

4.8

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 430 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

2 tbsp. chopped fresh parsley leaves

3/4 cup sour cream

12 oz. wide egg noodles

2 tsp. Worcestershire sauce

3 cups low sodium beef broth

1/4 cup dry sherry

2 tbsp. all-purpose flour

3 sprigs fresh thyme

8 oz. cremini mushrooms, quartered

1 onion, diced

3 cloves garlic, minced

2 tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste

2 pounds stew meat, cut into 1-inch cubes

03 Method

Step 1

Set a 6-qt Instant Pot to the high saute setting.

Step 2

Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned about 3-4 minutes; set aside.

Step 3

Add garlic, onion, mushrooms, and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

Step 4

Stir in dry sherry, scraping any browned bits from the bottom of the pot.

Step 5

Stir in beef broth, Worcestershire and beef. Select manual setting; adjust the pressure to high, and set timer for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.

Step 6

Stir in egg noodles. Select manual setting; adjust the pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.

Step 7

Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

04 Author