Instant Pot Beef Stroganoff

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Waiting for Pressure

    15 mins

  • Total Time

    42 mins

  • Servings

    6

  • Calories

    660 kcal

  • Course

    Main Course

  • Cuisine

    American

Instant Pot Beef Stroganoff

Easy to make in a pressure cooker this one pot dinner is features tender beef and mushrooms in a sour cream sauce with egg noodles.

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Ingredients

Servings
  • 2 Tablespoons olive oil
  • 1 1/2 pounds beef stew meat or beef sirloin, cubed
  • 8 ounces mushrooms sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 cup red wine
  • 3 cups beef broth
  • 2 Tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons Worcestershire sauce 
  • 12 ounces egg noodles
  • 3/4 cup sour cream
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Instructions

  1. Turn the Instant Pot on Saute and let it heat for 2 minutes. Add the oil and half the beef. Cook stirring until the beef is mostly browned. Use a spoon to remove the beef to a plate and brown the other half of the beef. Don't try to brown it all at once, it will overcrowd the Instant Pot. Once all the beef is browned set it aside for a few minutes.
  2. Add the mushrooms and onions to the Instant Pot and cook stirring for about 4 minutes. Add the garlic and cook for 1 minute more, then turn the Instant Pot off.
  3. Add the wine to the Instant Pot and stir to deglaze. Scrape the bottom of the Instant Pot to get rid of any bits of meat or vegetables stuck to the bottom. Not deglazing the Instant Pot can lead to a Burn error.
  4. Return the browned beef to the Instant Pot, along with the beef broth, flour, salt, pepper and Worcestershire sauce. Stir to mix it all together.
  5. Then put the lid on and set the Instant Pot to Manual, high pressure, for 12 minutes. It will take about 10 minutes for the Instant Pot to reach pressure. Once the Instant Pot has finished cooking manually release the pressure.
  6. Add the egg noodles and stir them in. Replace the lid and reseal the Instant Pot. You might need to run some cold water on the lid to get it to reseal. Then set the Instant Pot on Manual, High pressure, for 5 minutes. It should reach pressure again quickly.
  7. Once the Instant Pot finishes release the pressure manually, remove the lid, and stir in the sour cream.

Notes

  • You can also make this dinner with ground beef. Follow the instructions as written, using ground beef instead of cubes of beef. Then skip step #5 above, and only bring the Instant Pot to pressure once, for 5 minutes, with the egg noodles and beef. This cuts about 20 minutes off the total time.

Nutrition Information

Show Details
Serving 1g Calories 660kcal (33%) Carbohydrates 49g (16%) Protein 31g (62%) Fat 36g (55%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 145mg (48%) Sodium 1008mg (42%) Potassium 772mg (22%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 221IU (4%) Vitamin C 3mg (3%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 660 kcal

% Daily Value*

Serving 1g
Calories 660kcal 33%
Carbohydrates 49g 16%
Protein 31g 62%
Fat 36g 55%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 145mg 48%
Sodium 1008mg 42%
Potassium 772mg 16%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 221IU 4%
Vitamin C 3mg 3%
Calcium 93mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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