How to Make Instant Pot Beef Stroganoff - A Step-by-Step Guide

Beef stroganoff is a classic Russian dish that has become a staple in many households around the world. It is a hearty and comforting meal that is perfect for cozy nights in or for entertaining guests. Traditionally, beef stroganoff is made by simmering beef strips in a creamy mushroom and onion sauce, and served over egg noodles. However, with the invention of the Instant Pot, this delicious dish can now be made in a fraction of the time without sacrificing any of the flavor.

The Ins...

Read more

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
  • 4 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 4 cups beef broth, divided
  • 3 tablespoons Worcestershire sauce, or more to taste
  • 3 cups chopped fresh mushrooms
  • 1 (16 ounce) package egg noodles
  • 1 (24 ounce) container sour cream
  • 2 tablespoons cornstarch, or more as needed (Optional)
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
  • Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.
  • Nutrition

    562 cal.

    • Total Fat: 29g
    • Saturated Fat: 14g
    • Cholesterol: 110mg
    • Sodium: 562mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 27g
    • Vitamin C: 4mg
    • Calcium: 148mg
    • Iron: 4mg
    • Potassium: 671mg