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- 1 lb beef stew meat (cut from chuck roast into bite-sized pieces) - 1 medium onion, finely diced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth (plus more if needed) - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons cornstarch (optional for thickening) - 8 oz egg noodles - Fresh parsley, chopped (for garnish) You can swap beef stew meat for sirloin or tenderloin for a leaner dish. If you don’t have mushrooms, use canned mushrooms or skip them entirely. For a vegetarian option, use seitan or mushrooms instead of beef. Replace beef broth with vegetable broth to keep it meat-free. If you want a lighter sauce, use Greek yogurt for the sour cream. You can also try different noodles like whole wheat or gluten-free pasta. To make this dish, you need an Instant Pot or pressure cooker. A wooden spoon helps to deglaze the pot. You will also need a knife and cutting board to chop the meat and veggies. A measuring cup and spoons are important for accurate ingredient amounts. Finally, grab a serving spoon and bowls to enjoy your meal! {{ingredient_image_2}} Set your Instant Pot to Sauté mode. Add olive oil and let it heat. Season the beef stew meat with salt and pepper. Cook the beef in batches for about 3-4 minutes on each side. Look for a nice golden color. Remove the beef and place it on a plate. In the same pot, add the diced onion. Sauté for 2-3 minutes until it looks clear. Next, add the minced garlic and sliced mushrooms. Cook this mix for another 3 minutes. You want the mushrooms to be tender and juicy. Pour in the beef broth. Use a wooden spoon to scrape up all the tasty bits stuck to the pot. These bits add great flavor to your stroganoff. Return the browned beef to the pot. Add Worcestershire sauce, Dijon mustard, and dried thyme. Stir well, then close the lid. Make sure the valve is set to Sealing. Choose the Manual or Pressure Cook setting and set the timer for 15 minutes. After the time is up, let the pot release pressure naturally for 10 minutes. Then, do a quick release for any remaining pressure. Open the lid and stir in the egg noodles. If needed, add another cup of beef broth to ensure the noodles are fully covered. Close the lid again. Set the Instant Pot to pressure cook on high for 5 more minutes. After this, do a quick release. Stir in the sour cream until it’s mixed well. If you want a thicker sauce, mix cornstarch with a little cold water. Stir this into the stroganoff until it thickens. Taste and adjust seasoning with more salt and pepper if needed. To keep your beef tender, start with quality meat. I prefer chuck roast cut into bite-sized pieces. When you sauté, do it in small batches. This prevents steaming and helps the beef brown nicely. Remember, browning adds flavor. After browning, remove the beef from the pot. This way, it won't cook more while you prepare the rest. If you want a rich, thick sauce, add cornstarch. Mix two tablespoons of cornstarch with some cold water to make a slurry. Stir this into your stroganoff after adding the sour cream. If the sauce is still too thin, simmer it for a few minutes with the lid off. This lets steam escape and thickens it up. Adjust the seasoning with salt and pepper to taste. To save any extra stroganoff, let it cool completely. Store it in an airtight container. It keeps well in the fridge for 3-4 days. For longer storage, you can freeze it. Just be sure to label the container with the date. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat on the stove or in the microwave, adding a splash of broth if needed to bring back the creamy consistency. Pro Tips Choose the Right Cut: For the best texture and flavor, use beef chuck roast, which becomes tender when cooked under pressure. Sautéing for Depth: Don’t skip the browning step! It adds a rich, deep flavor to your stroganoff that enhances the overall dish. Add Fresh Herbs: While dried thyme works well, adding fresh thyme or parsley just before serving can brighten the flavors. Thickening Options: If you prefer a thicker sauce, a cornstarch slurry can be added at the end; just remember to mix it well to avoid lumps. {{image_4}} You can make a tasty vegetarian version of beef stroganoff. Instead of beef, try using mushrooms or lentils. Mushrooms give a rich flavor and meaty texture. Lentils add protein and heartiness. Use vegetable broth instead of beef broth. This keeps it flavorful and light. Don’t forget to add extra garlic and herbs for depth. You can also mix in some spinach or kale for added nutrition. While egg noodles are classic, you can switch it up! Try using whole wheat noodles for a healthier option. Gluten-free noodles work great, too, if you need a gluten-free dish. Just adjust cooking time as needed. For a fun twist, use spiralized zucchini or spaghetti squash. This gives a fresh take while keeping it light. Feel free to play with flavors and spices! Add a splash of red wine for a deeper taste. You can also mix in some smoked paprika for a hint of smokiness. If you like heat, a pinch of cayenne pepper or crushed red pepper will do the trick. Experiment with fresh herbs like thyme or parsley to brighten the dish. Tasting as you go helps you find the perfect balance for your stroganoff! To store leftover beef stroganoff, first let it cool. Then, place it in an airtight container. Make sure to keep it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your leftovers, reheat them on the stove. Use a medium heat and stir often. You can also use a microwave. Just cover the bowl and heat in short bursts. Stir in between to ensure even heating. Add a splash of beef broth if the sauce is too thick. Beef stroganoff freezes well. Pack it in a freezer-safe container. Leave some space at the top for expansion. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight. Then reheat as mentioned above. Enjoy your delicious meal again! Yes, you can use other cuts of beef. Cuts like sirloin or flank steak work well. Just remember to slice them thinly. This helps them cook faster and stay tender. Chuck roast is great, but it can take longer to become tender. To make Beef Stroganoff gluten-free, swap egg noodles for gluten-free pasta. Use gluten-free Worcestershire sauce and cornstarch for thickening. Check labels on broth and sour cream, as some may contain gluten. This keeps your dish safe for gluten-free diets. Beef Stroganoff pairs well with many sides. Try serving it with: - Crusty bread - Steamed vegetables - Rice or quinoa - A fresh green salad These options balance the rich flavors of the stroganoff. If you lack an Instant Pot, you can still make Beef Stroganoff. Start by browning the beef in a large skillet over medium heat. Remove the beef, then cook the onions, garlic, and mushrooms. Add the broth and return the beef. Let it simmer on low for about 30 minutes. Once the beef is tender, stir in the sour cream and cook your noodles separately. Enjoy a classic dish without special tools! This blog post covered all you need for a great Beef Stroganoff. We went through the ingredients, tools, and step-by-step guide. I shared useful tips to keep your beef tender and your sauce thick. You can even try fun variations like vegetarian options or different noodles. Now you're ready to create a delicious meal, store leftovers, and impress friends. Enjoy cooking and experimenting with flavors in your kitchen!

Creamy Instant Pot Beef Stroganoff

A rich and creamy beef stroganoff made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb beef stew meat (cut from chuck roast into bite-sized pieces)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup beef broth (plus more if needed)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup sour cream
  • 2 tablespoons cornstarch (optional for thickening)
  • 8 oz egg noodles
  • for garnish fresh parsley, chopped

Instructions
 

  • Sauté the Beef: Begin by setting your Instant Pot to the Sauté mode. Add the olive oil and allow it to heat up. Season the beef pieces with salt and pepper. In batches, brown the beef for about 3-4 minutes on each side until golden, making sure not to overcrowd the pot. Remove the browned beef and set aside on a plate.
  • Cook the Aromatics: In the same pot, add the diced onion and sauté for 2-3 minutes until it turns translucent. Then, stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms are tender and releasing their moisture.
  • Deglaze the Pot: Pour the beef broth into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. These bits are packed with flavor that will enhance your stroganoff.
  • Pressure Cook: Return the browned beef to the pot. Add the Worcestershire sauce, Dijon mustard, and dried thyme. Stir well to combine all ingredients. Close the lid, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the time for 15 minutes at high pressure.
  • Cook the Noodles: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure. Open the lid, stir in the egg noodles, and if necessary, add an additional cup of beef broth to ensure the noodles are submerged.
  • Final Cook: Close the lid once more and set the Instant Pot to pressure cook on high for an additional 5 minutes. After this time, perform a quick release.
  • Finish the Sauce: Stir in the sour cream until fully integrated. If you desire a thicker sauce, combine the cornstarch with a little cold water to create a slurry and stir it into the stroganoff while continuing to mix until thickened. Taste and adjust the seasoning with additional salt and pepper as needed.
  • Serve: Spoon the creamy beef stroganoff over a bed of egg noodles or serve it directly in bowls.

Notes

For an eye-catching presentation, serve the stroganoff in deep bowls and sprinkle generously with freshly chopped parsley. Pair with a side of crusty bread to soak up all the delicious sauce! Enjoy!
Keyword beef, creamy, instant pot, pasta, stroganoff