Instant Pot Beef Stroganoff
This Easy Instant Pot Beef Stroganoff Recipe is the perfect weeknight meal. Tender beef with a thick and creamy mushroom sauce. Your family will love it!
Servings: 6 servings
Ingredients
- 2 pounds beef round steak cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 Tablespoons unsalted butter divided
- 16 ounce package white mushrooms cleaned and quartered
- 1 medium white onion diced
- 2 cloves garlic pressed
- 2 Tablespoons tomato paste
- 1 ½ cups beef broth
- 2 Tablespoons cornstarch
- 3 Tablespoons cold water
- ½ cup sour cream
- 16 ounce egg noodles
Instructions
- Cut beef into 1-inch cubes or strips. Season generously with salt and pepper. Select "SAUTE" to start heating the instant pot. Add 2 Tbsp of the butter and brown the meat in a single layer in the bottom. Once browned, remove to a plate and continue browning all the meat. This may take a few minutes.
- Once all the meat is browned, add remaining 2 Tbsp butter to the pot. Add onion and mushrooms and cook for about 3 minutes, until the onions are soft.
- Add garlic, tomato paste, and beef broth to the Instant Pot. Stir until bits on the bottom of pot come loose. Turn off. Add meat back to the pressure cooker.
- Secure lid and make sure the valve on top is set to "SEALING." Select "high pressure" and set for 18 minutes.
- While the beef stroganoff cooks, prepare egg noodles according to package directions. Drain and set aside.
- When the cook time ends, let pressure release naturally for ten minutes, then do a quick release until the valve drops. Open the lid.
- In a small bowl, whisk the cornstarch with cold water until smooth. Add this slurry to the instant pot and select "SAUTE." Continue cooking until the sauce begins to thicken and boil (it will only take a couple minutes).
- Remove a small spoonful of the sauce and place it in a bowl with the sour cream. Whisk together then pour into instant pot. Stir until smooth. Add cooked noodles and serve with parsley.
Video
Notes
- Beef: Round steak and chuck roast are my favorite budget-friendly choices. Look for marbling and cut the beef into evenly sized 1-inch pieces. Sirloin, tenderloin, or stew meat can also be used.
- Brown the beef: Don't skip this step! Browning creates the flavorful bits on the bottom of the pot that give the finished sauce extra depth.
- Deglaze: Scrape the bottom of the Instant Pot thoroughly when adding the broth. This adds flavor and helps prevent a Burn notice.
- Noodles: Cook the egg noodles separately according to package directions. I've tested the shortcut, but the texture is much better when they're cooked separately and added at the end.
- Sour cream: Temper the sour cream by whisking it with a spoonful of hot sauce before adding it to the Instant Pot. This helps prevent curdling.
- Instant Pot: Recipe tested in a 6-quart Instant Pot. Pressure cook on HIGH for 18 minutes followed by a 10-minute natural release.
- Substitutions: Plain Greek yogurt can replace the sour cream. Olive oil can be used instead of butter.
- Storage: Store leftovers covered in the refrigerator. For best texture, store extra egg noodles separately from the sauce.
Nutrition
Calories: 510kcal | Carbohydrates: 22g | Protein: 38g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 398mg | Fiber: 2g | Sugar: 3g
