Instant Pot Creamy Beef Stroganoff

$- 1 lb beef stew meat, cut into bite-sized pieces - 1 medium onion, finely diced - 2 cloves garlic, minced - 8 oz mushrooms, sliced (cremini or button) - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt, to taste - Black pepper, to taste - 1 cup sour cream (or Greek yogurt) - 2 tablespoons all-purpose flour - 8 oz egg noodles - 2 tablespoons olive oil In this recipe, beef stew meat forms the heart of the dish. It cooks tender in the Instant Pot. The onion and garlic add depth, while mushrooms bring an earthy flavor. Beef broth acts as the base for our sauce. Worcestershire sauce adds a touch of umami. Spices like paprika and thyme elevate the taste. Salt and black pepper round it all out. For creaminess, sour cream or Greek yogurt works wonderfully. All-purpose flour thickens the sauce. Finally, egg noodles soak up the flavors, making each bite delightful. {{ingredient_image_2}} To start, set your Instant Pot to Sauté mode. Pour in 2 tablespoons of olive oil and let it heat until it shimmers. Add 1 lb of beef stew meat cut into bite-sized pieces. Season generously with salt and black pepper. Brown the beef on all sides for about 5 minutes. This step adds great flavor. Once the beef is nicely browned, stir in 1 medium onion, finely diced, and 2 minced garlic cloves. Sauté them together for about 2-3 minutes until the onion turns translucent and fragrant. Next, add 8 oz of sliced mushrooms to the pot. Then, pour in 1 tablespoon of Worcestershire sauce, followed by 1 teaspoon each of paprika and dried thyme. Stir all these ingredients well for another minute to combine the flavors. Now, it's time to deglaze the pot. Carefully pour in 1 cup of beef broth, using a spatula to scrape the brown bits off the bottom. This adds depth to your stroganoff. Secure the lid on the Instant Pot and make sure the valve is set to sealing. Switch to Pressure Cook mode and set the timer for 10 minutes. When the cooking cycle ends, let it naturally release for 5 minutes, then perform a quick release for any remaining pressure. To thicken the sauce, mix 2 tablespoons of flour with 1 cup of sour cream in a small bowl until smooth. Stir this mixture into the beef and mushroom mixture in the pot, blending thoroughly until creamy. Add 8 oz of egg noodles directly into the pot. Make sure they are spread out and fully submerged. If needed, add a splash more beef broth to cover the noodles. Seal the lid again and set to Pressure Cook for an additional 4 minutes. This will cook the noodles perfectly. After cooking, perform a quick release and open the lid. Gently stir the stroganoff to coat the noodles in the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed. Dish out the beef stroganoff into bowls or plates, garnishing generously with fresh chopped parsley. This adds color and freshness. For a nice touch, serve with a side of crusty bread or a simple green salad. Drizzle more sour cream on top just before serving for an extra creamy finish. - Recommended beef cuts: I suggest using beef stew meat. This cut cooks well and becomes tender in the Instant Pot. You can also try chuck roast, which offers great flavor. - Avoiding mushy noodles: To keep noodles firm, add them last. Use wide egg noodles, as they hold up better during cooking. Make sure they are submerged in the broth but not overcooked. - Substitutions for a richer flavor: If you want a deeper taste, try adding a splash of red wine. It adds a nice depth to the sauce. You may also swap sour cream for cream cheese for a creamier texture. - Alternative herbs and spices: Fresh herbs can boost flavor. Use fresh thyme instead of dried for a brighter taste. You might also try adding a pinch of cayenne for heat or fresh parsley for garnish. - Prepping ingredients in advance: Chop your onion and mushrooms ahead of time. This makes cooking faster. You can also measure out your spices to save time. - Using frozen beef or pre-sliced mushrooms: Frozen beef can be a time-saver. Just remember to adjust the cooking time slightly. Pre-sliced mushrooms cut down on prep time, making dinner faster and easier. Pro Tips Choose the Right Cut: Using chuck roast or sirloin for your beef stroganoff will give you tender and flavorful meat. Avoid tougher cuts to ensure a melt-in-your-mouth experience. Don’t Skip the Deglazing: Scraping up the browned bits from the bottom of the Instant Pot not only enhances flavor but also prevents the burn notice. Make sure to take your time with this step! Adjusting Thickness: If you prefer a thicker sauce, add a bit more flour to the sour cream mixture. Conversely, for a thinner sauce, simply add more beef broth to reach your desired consistency. Garnish for Freshness: Don’t forget to sprinkle fresh parsley on top before serving; it adds a pop of color and a fresh flavor that balances the richness of the stroganoff. {{image_4}} You can change the meat in this dish. Turkey or chicken works well. Use about the same weight. This makes a lighter meal. For those who avoid dairy, swap sour cream for dairy-free yogurt. Coconut yogurt adds a nice flavor. Want to add depth? Pour in a splash of red wine. It gives a rich taste. You can also try different spices. A pinch of nutmeg or cayenne pepper can enhance the dish. Add veggies for color and nutrition. Peas or spinach blend well in the sauce. They cook quickly and add freshness. You can serve beef stroganoff in many ways. Try it over a bed of rice or creamy mashed potatoes. Both options soak up the sauce well. For pasta lovers, switch the egg noodles with whole wheat or gluten-free pasta. Each type brings its own texture and flavor. This lets you enjoy a unique twist on the classic dish. To keep your beef stroganoff fresh, store it right after it cools. Place it in an airtight container. This helps keep moisture in and air out. Always refrigerate leftovers within two hours of cooking. You can enjoy your dish for up to three days in the fridge. Use glass or plastic containers with tight lids. This keeps the dish safe from fridge odors. You can also use freezer-safe bags if you plan to freeze your stroganoff. Just remember to remove as much air as you can before sealing. When it's time to enjoy your leftovers, the best way to reheat is on the stove. This method warms the dish evenly and keeps it creamy. You can also use a microwave if you’re short on time. To keep the sauce creamy, add a splash of beef broth or water while reheating. Stir well to mix and prevent clumping. If it seems too thick, add a bit more sour cream or yogurt to restore its texture. You can freeze beef stroganoff for later. Just make sure it cools completely before freezing. Portion it into individual servings for easy thawing later. To thaw, place the container in the fridge overnight. This ensures slow and safe thawing. After thawing, reheat on the stove, just like with leftovers. Stir in a little broth or cream to keep it rich and tasty. Yes, you can make this dish gluten-free. Use gluten-free flour instead of all-purpose flour. Look for gluten-free egg noodles or use rice instead. Always check labels to ensure other ingredients are gluten-free. To make this recipe dairy-free, substitute sour cream with dairy-free yogurt or cashew cream. You can also use almond milk mixed with a little cornstarch for creaminess. These swaps keep the dish tasty and creamy without dairy. Cooking beef in an Instant Pot typically takes about 10 minutes under high pressure for tender cuts. The natural release adds about 5 minutes. This method locks in flavor and moisture, making your beef tender and juicy. Yes, you can prepare this dish in advance. Cook the stroganoff, then let it cool before storing. Place it in an airtight container and keep it in the fridge for up to 3 days. Reheat it on the stove or in the microwave before serving. This blog post outlined how to make a tasty beef stroganoff in an Instant Pot. We covered ingredients like beef, onions, and mushrooms. You learned step-by-step instructions, from sautéing beef to cooking noodles. We shared tips for the best texture and flavor. You can even try different meats or serve it over rice. For a warm and hearty meal, this dish is a great choice. Enjoy your cooking!$

Instant Pot Creamy Beef Stroganoff

A rich and creamy beef stroganoff made in the Instant Pot, featuring tender beef, mushrooms, and egg noodles.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
1 medium onion, finely diced
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini or button)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
8 oz egg noodles
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Begin by setting the Instant Pot to Sauté mode. Pour in the olive oil and let it heat until shimmering. Add the beef stew meat and season generously with salt and pepper. Brown the beef on all sides for about 5 minutes.
With the beef nicely browned, stir in the diced onion and minced garlic. Sauté together for approximately 2-3 minutes until the onion becomes translucent and fragrant.
Introduce the sliced mushrooms to the pot, followed by the Worcestershire sauce, paprika, and thyme. Stir well to combine all ingredients and allow them to mingle for another minute.
Carefully pour in the beef broth, taking a spatula to scrape the bottom of the pot to lift all the flavorful brown bits. This step is crucial for adding depth to your stroganoff.
Secure the lid on the Instant Pot and set the valve to sealing. Switch to Pressure Cook mode and set the timer for 10 minutes. When the cooking cycle ends, let it naturally release for 5 minutes before performing a quick release for any remaining pressure.
In a small bowl, whisk together the flour and sour cream until smooth. This mixture will help thicken your sauce. Stir this into the beef and mushroom mixture in the pot, blending it thoroughly until fully incorporated and creamy.
Add the egg noodles directly into the pot, ensuring they are spread out and submerged. If necessary, add a splash more beef broth to fully cover the noodles. Seal the lid again and set to Pressure Cook for an additional 4 minutes.
After cooking, perform a quick release. Open the lid and gently stir the stroganoff to ensure the noodles are well coated in the creamy sauce. Taste and adjust seasoning with more salt and pepper, if needed.
Dish out the beef stroganoff into bowls or plates, garnishing generously with fresh chopped parsley for a pop of color and freshness.

Notes

Serve with a side of crusty bread or a simple green salad for a well-rounded meal.

Keyword beef, creamy, instant pot, pasta, stroganoff