Instant Pot Beef Stroganoff
User Reviews
5
230 reviews
Excellent
-
Total Time
1 hr 15 mins
-
Servings
6
-
Calories
665 kcal
-
Course
Main Course, Lunch, Dinner
Instant Pot Beef Stroganoff
Report
Instant Pot Beef Stroganoff uses chuck roast browned and pressure cooked with white button mushrooms, onions, garlic, and a flavorful broth mixture including white wine, soy sauce, fish sauce, Dijon mustard, and Worcestershire sauce. The finished sauce is thickened with cornstarch and blended with sour cream, creating a creamy, rich dish served over egg noodles, garnished with fresh parsley or chives.
Description
This Instant Pot Beef Stroganoff recipe transforms well-marbled chuck roast into a tender centerpiece by first browning the meat to develop savory crusts. Mushrooms, onions, and garlic sauté enhance the aromatic base. A mixture of chicken stock, white wine, soy and fish sauces, Worcestershire sauce, and Dijon mustard forms a complex, umami-rich cooking liquid that infuses the beef with layered flavors during pressure cooking.
Cornstarch slurry is added after cooking to thicken the sauce, which is then enriched with room temperature sour cream or Greek yogurt for creaminess and tang. The use of white wine and a selection of savory sauces adds depth without relying on heavy cream, balancing richness with subtle acidity.
The stroganoff is served over egg noodles cooked separately to tender bite, making for a hearty and comforting meal. Fresh parsley or chives garnish provides a mild herbal brightness to finish the dish.
The recipe notes emphasize that the chuck steak may blacken during browning but will develop desirable flavor. Preparing the paprika salt mixture brings a subtle smoky warmth to the beef. The stepwise approach optimizes timing so the dish comes together efficiently in the Instant Pot.
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Ingredients
- 2 pounds (937g) chuck roast well marbled
- 1/2 pound (226g) white button mushrooms , sliced
- 1 (253g) onion sliced, large
- 3 cloves (11g) garlic , sliced
- ½ cup (125ml) white wine Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay, dry
- 1 tablespoon (15ml) olive oil
- 1 teaspoon paprika , separated to ½ tsp (Optional)
- salt to taste
- black pepper to taste
- 1 tablespoon (8g) flour
- 1 cup (250ml) sour cream room temperature, or Greek yogurt
Chicken Stock Mixture
- ¾ cup (188ml) chicken stock unsalted
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15g) Dijon mustard
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water cold
Noodles
- 360 grams egg noodles 90g per person, cooked 10 minutes in lightly salted water, dry
Garnish:
- parsley finely chopped, or chives
Instructions
- Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
- Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
- Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine!
- Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
- Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Sauté Onions & Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
- Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
- Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.
- Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package’s direction for a more accurate cooking time).
- Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.
- Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
- Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.
Equipments used:
Notes
- Don't be alarmed if the chuck steak looks heavily browned or blackened during browning; this develops flavor in the final dish.
- Mix paprika with salt and pepper before seasoning the meat to add subtle smoky warmth.
- Serve the stroganoff over egg noodles cooked in lightly salted water for ideal texture.
- Use room temperature sour cream to avoid curdling when mixing into the hot sauce.
- Follow the timing steps closely to optimize browning and pressure cooking for tenderness.
Nutrition Information
Show Details
Calories
665kcal
(33%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
175mg
(58%)
Sodium
562mg
(23%)
Potassium
898mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
465IU
(9%)
Vitamin C
1.7mg
(2%)
Calcium
94mg
(9%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 175mg | 58% |
| Sodium | 562mg | 23% |
| Potassium | 898mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
230 reviews
Excellent
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