Instant Pot Beef Stroganoff
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
10 mins
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Total Time
1 hr 20 mins
-
Servings
6
-
Calories
740 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Instant Pot Beef Stroganoff
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Instant Pot Beef Stroganoff is a rich, creamy, and comforting one-pot meal!
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Ingredients
- 2 pounds beef chuck roast cubed or stew meat
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- ½ cup red wine
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried thyme leaves
- 4 cups cremini mushrooms or white mushrooms, sliced
- 1 tablespoon cornstarch
- 8 ounces sour cream
- 16 ounces egg noodles measured dry and cooked to package instructions, about 8 cups
Instructions
- Trim of excess fat from the beef and cut into 1-inch cubes. In a large bowl, combine beef cubes with the flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Turn the Instant Pot on to Saute and add oil. Once heated, remove the beef from the flour mixture, shaking off any excess flour and add it to the instant pot in small batches. Brown 2-3 minutes per side. Remove the beef to a bowl and set aside.
- Add the onion to the instant pot (adding more oil if needed) and cook for 2-3 minutes or until slightly softened.
- Deglaze the pan by adding the red wine and using a spatula to scrape any brown bits* off of the bottom. Let the wine simmer 2 minutes.
- Stir in the beef broth, Worcestershire sauce, Dijon mustard and thyme. Stir in the beef and layer the mushrooms on top.
- Place the lid on the Instant Pot, ensure the pressure release valve is in the sealing position, and select manual, HIGH pressure for 35 minutes.
- Once the cooking is completed, quick release the pressure and carefully remove the lid.
- Turn the Instant Pot on to saute.
- Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired thickness. You may not need all of the cornstarch mixture.
- Turn off heat and stir in the sour cream. Taste, and season with additional salt & pepper if needed.
- Serve over cooked egg noodles.
Notes
- For the best flavor and tender beef, use chuck.
- Swap out beef for hamburger to make a ground beef stroganoff.
- If preferred, the browning can be done in a large skillet and transferred to the Instant Pot.
- Be sure to brown in batches. If you add too much beef to the Instant Pot, it will release liquid, and it will not brown.
- Wine is recommended but can be substituted for extra broth.
- Be sure to scrape all of the brown bits from the bottom of the pot to avoid a burn notice.
- Turn off the heat before adding the sour cream, it can curdle if cooked.
Nutrition Information
Show Details
Calories
740
(37%)
Carbohydrates
64g
(21%)
Protein
44g
(88%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
190mg
(63%)
Sodium
522mg
(22%)
Potassium
1117mg
(32%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
311IU
(6%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 740 kcal
% Daily Value*
| Calories | 740 | 37% |
| Carbohydrates | 64g | 21% |
| Protein | 44g | 88% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 522mg | 22% |
| Potassium | 1117mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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