Description
Creamy and comforting beef stroganoff made quickly in the Instant Pot with tender beef, mushrooms, onions, and a rich savory sauce. This easy weeknight meal combines the rich flavors of sautéed beef and mushrooms in a creamy sauce, ready in under 45 minutes and perfect served over egg noodles or mashed potatoes.
Ingredients
Beef and Seasonings
- 700 g beef chuck or sirloin, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
Vegetables and Aromatics
- 250 g mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Sauce
- 1 tbsp olive oil
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¾ cup sour cream
Other
- 250 g egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the Instant Pot: Set the Instant Pot to Sauté mode and heat the olive oil until shimmering, preparing it for browning the beef.
- Brown the Beef: Season the beef slices evenly with salt, pepper, and paprika. In batches, brown the beef for 2–3 minutes on each side to develop flavor. Remove the browned beef and set aside.
- Sauté Vegetables: Add diced onion and sliced mushrooms to the pot and cook for 3–4 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until aromatic, ensuring it doesn’t burn.
- Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to lift any browned bits and prevent sticking.
- Add Mustard and Beef: Stir in the Dijon mustard thoroughly, then return the browned beef into the pot, mixing to combine.
- Pressure Cook: Secure the Instant Pot lid, set it to High Pressure, and cook for 15 minutes. After cooking, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Cook Noodles: Open the lid carefully, stir in the egg noodles, then switch the Instant Pot back to Sauté mode. Simmer for 6–8 minutes until the noodles are tender and fully cooked.
- Finish with Sour Cream: Turn off the heat and gently stir in the sour cream to enrich the sauce, preventing curdling by adding it last.
- Garnish and Serve: Sprinkle chopped fresh parsley over the stroganoff and serve immediately while warm for the best flavor and texture.
Notes
- Stir the sour cream in at the end to avoid curdling and ensure a creamy texture.
- For an even creamier stroganoff, feel free to add a little extra sour cream.
- This dish pairs well not only with egg noodles but also with mashed potatoes or steamed rice for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American, Russian-Inspired
