Instant Pot Beef Stroganoff
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
16 mins
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Additional Time
5 mins
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Total Time
31 mins
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Servings
6 servings
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Calories
279 kcal
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Course
Main Course
Instant Pot Beef Stroganoff
Description
Instant Pot Beef Stroganoff blends ground beef sautéed with onions and mushrooms, then combined with tomato paste, Dijon mustard, Worcestershire sauce, and thyme to create a flavorful base. Adding beef broth and egg noodles to the pot and cooking under high pressure enables the noodles to absorb the sauce and become tender while cooking the beef through.
After pressure cooking and a natural release, the stroganoff is enriched with sour cream for a smooth, tangy finish. Chopped flat leaf parsley adds a fresh herbal note. This approach reduces cooking time while maintaining the layered flavors and creamy texture characteristic of beef stroganoff.
This meal can be served as a hearty main dish suitable for family dinners. The recipe notes suggest using reduced sodium beef broth to better control salt levels, and recommend avoiding fat-free sour cream to preserve texture. Nutrition values are approximate.
Ingredients
- 1 pound ground beef lean
- 1 cup white onion diced, or yellow onion
- 4 cloves garlic minced
- 8 ounces button mushrooms sliced
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon thyme dried
- salt
- black pepper
- 3 cups beef broth
- 12 ounce egg noodles wide, package
- 1 cup sour cream
- 1 tablespoon flat leaf parsley chopped
Instructions
- Select high sauté setting on the Instant Pot, and add ground beef.
- Cook, stirring occasionally, until no longer pink.
- Drain, and return to Instant Pot.
- Add onion and mushrooms, and saute for 5 minutes, stirring occasionally.
- Stir in garlic, and cook, stirring regularly, for 30 seconds.
- Stir in tomato paste, Dijon mustard, Worcestershire sauce, thyme, and salt and pepper.
- Add beef broth and scrape up any browned bits from the bottom of the pot.
- Add the noodles.
- Gently press the noodles down into the broth. It's ok if a few are sticking out a little.
- Press cancel.
- Lock the lid in place, and turn pressure release valve to sealing.
- Press the manual button, and set the cooking time to 5 minutes on high pressure.
- Let the pressure release naturally for 5 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Stir in the sour cream.
- Add more salt and pepper to taste.
- Serve topped with chopped parsley.
Notes
- Reduced sodium beef broth is preferred to control the saltiness of the dish.
- Both full-fat and light sour cream work well; avoid fat-free sour cream as it may affect texture.
- Nutrition values provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 485mg | 20% |
| Potassium | 901mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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