Instant Pot Beef Stroganoff
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
671 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stroganoff
Description
Instant Pot Beef Stroganoff features stew meat simmered with mushrooms, onions, and garlic in a flavorful broth enhanced with Worcestershire sauce and Dijon mustard. The pressure cooking tenderizes the beef and melds the ingredients into a savory base. Flour helps thicken the mixture early, and egg noodles cook directly in the pot toward the end, absorbing the sauce's flavor while becoming tender.
The resulting dish balances the umami of mushrooms and beef with the slight sharpness of sour cream stirred in at the end for creaminess and a mild tang. Combining these elements in the Instant Pot streamlines preparation while developing the rich sauce texture typical of stroganoff.
The recipe suggests serving alongside steamed green beans, roasted vegetables, or a light salad to round out the meal. Since the noodles cook inside the pot with the sauce, cooking another side is simple. Leftovers keep well refrigerated for three days and can be frozen for about a month.
Ingredients
- 3 Tbsp butter
- 3 cloves garlic minced
- ½ c. onion chopped
- 1 c. mushroom sliced
- 2 Tbsp all-purpose flour
- 3 c. beef broth low sodium
- 3 Tbsp Worcestershire sauce
- 2 lbs stew meat cut into 1’’ pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard
- 16 oz egg noodles
- 1 c. sour cream
Instructions
- Set pressure cooker to saute. Add butter, garlic, onion and mushrooms. When the butter is melted sprinkle with flour and stir to coat. Cook until onions are translucent.
- Add beef broth, Worcestershire sauce, stew meat, salt, pepper and dijon mustard. Stir mixture. Cover, turn the steam valve to the sealed position and set to high manual pressure for 15 minutes.
- When time is up do a quick release (turn valve to venting position and remove the lid once the float valve drops.) Stir in egg noodles and set to high manual pressure for 5 minutes. Perform another quick release.
- Stir in sour cream and serve. The mixture thickens as it sits.
Notes
- Stew meat is the suggested cut, but rib eye, sirloin, sirloin tips, or beef tenderloin can substitute based on availability.
- Pair the stroganoff with steamed green beans, roasted vegetables, or a fresh salad for a balanced meal.
- Leftovers should be stored airtight in the refrigerator and can be kept up to three days.
- The dish freezes well; cool completely before placing in a freezer-safe container and freeze up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 62g | 21% |
| Protein | 49g | 98% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 193mg | 64% |
| Sodium | 882mg | 37% |
| Potassium | 1220mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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