Instant Pot Beef Stroganoff
Creamy, comforting beef stroganoff made fast in the Instant Pot, perfect for busy weeknights. This recipe turns pantry staples into a restaurant-quality meal, with tender beef, rich sauce, and egg noodles in under an hour.
Ingredients
Main Ingredients
- 1 pound beef sirloin, sliced into thin strips Can substitute with flank or chuck for richer flavor.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced For vegetarian option, substitute with extra-firm tofu.
- 1 cup beef broth For deglazing.
- 1 teaspoon Dijon mustard Commonly found in grocery stores.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika Use smoked paprika for a twist.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream Can be replaced with Greek yogurt.
- 2 tablespoons cornstarch For thickening the sauce.
- 2 tablespoons cold water For cornstarch slurry.
- 8 ounces egg noodles Gluten free options available.
Instructions
Preparation
- Press Saute on the Instant Pot and heat olive oil until shimmering.
- Add beef strips and brown for 2 to 3 minutes, stirring frequently.
- Add chopped onion and minced garlic and continue to saute until fragrant.
- Stir in sliced mushrooms and cook until they release moisture.
- Pour in beef broth, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper, scraping any browned bits from the pot.
- Press Cancel to turn off Saute, secure the lid, set the valve to Sealing, and select Pressure Cook High for 8 minutes.
- Perform a quick release, open the lid, and fluff the mixture with a spoon.
- Meanwhile, cook egg noodles according to package directions, then drain and set aside.
- Stir sour cream into the beef mixture off heat to prevent curdling.
- Mix cornstarch and cold water to form a slurry and stir into the pot, then press Saute and cook until the sauce thickens.
Notes
Refrigerate leftovers in an airtight container up to 3 days. Freeze portions for up to 3 months. For best results, slice beef thin against the grain and do not overcrowd the pot when browning.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
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