Instant Pot Beef Stroganoff

By zhanghengshuo

6 Person

39 Minutes

0 Calories

This Instant Pot beef stroganoff is a classic U.S. version of the dish made with the addition of garlic. Worcestershire sauce adds tanginess, while a bit of Dijon mustard adds mellow flavor. After the beef is pressure-cooked, the noodles are added to the pot, making this version a convenient one-pot meal. The sour cream, added near the end of the cooking time, finishes the dish perfectly.

Ingredients

fresh chopped parsley, Garnish
3/4 cup sour cream
1 tbsp. all-purpose flour
12 oz. wide egg noodles
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 cup dry white wine
3 cups low sodium or unsalted beef stock
4 oz. sliced mushrooms
2 cloves minced garlic
1 onion, peeled, chopped
2 tbsp. butter, divided
1/4 tsp. black pepper
1 tsp. kosher salt
1 1/2 pounds beef sirloin, cut into bite-sized cubes
1 tbsp. vegetable oil

Method

01

Set the Instant Pot on "saute" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
02

Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.
03

Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.
04

Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes.
05

When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to venting position to release the remaining pressure.
06

Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes.
07

When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid. Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed.
08

Stir the butter and flour mixture into the noodles and switch the pot to saute. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.
09

Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

Related Tags

Beef Stroganoff Recipes

Instant Pot Beef Stroganoff

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 24 Mins
Total Time 39 Mins

02 Ingredients

fresh chopped parsley, Garnish

3/4 cup sour cream

1 tbsp. all-purpose flour

12 oz. wide egg noodles

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1/4 cup dry white wine

3 cups low sodium or unsalted beef stock

4 oz. sliced mushrooms

2 cloves minced garlic

1 onion, peeled, chopped

2 tbsp. butter, divided

1/4 tsp. black pepper

1 tsp. kosher salt

1 1/2 pounds beef sirloin, cut into bite-sized cubes

1 tbsp. vegetable oil

03 Method

Step 1

Set the Instant Pot on "saute" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.

Step 2

Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.

Step 3

Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.

Step 4

Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes.

Step 5

When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to venting position to release the remaining pressure.

Step 6

Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes.

Step 7

When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid. Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed.

Step 8

Stir the butter and flour mixture into the noodles and switch the pot to saute. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.

Step 9

Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

04 Author