Instant Pot Beef Stroganoff
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Beef Stroganoff
Description
Instant Pot Beef Stroganoff features cubed stew meat browned for texture, then simmered with garlic, onion, and cremini mushrooms to develop savory depth. The dish uses fresh thyme and dry sherry to lift the flavor, thickened slightly with flour. Cooking the beef and noodles under pressure streamlines preparation and integrates flavors well. Finishing with sour cream adds a creamy tang that contrasts with the rich broth. Parsley adds a fresh note at serving. This method yields a tender, saucy dish where the noodles absorb the sauce, making it a hearty and homely meal.
The beef is seasoned and seared in batches for even browning, while mushrooms and aromatics soften before the pressured cook locks in flavor. Egg noodles finish by cooking in the pot, absorbing the sauce and becoming tender. The final seasoning with salt and pepper adjusts taste, while the parsley garnish adds color.
This stroganoff works well served straight from the pot for a warming, filling main course, suitable for cold evenings or when needing a comforting cooked-from-scratch meal. It combines meat, vegetables, and starch in one appliance, simplifying cleanup.
Ingredients
- 2 pounds stew meat cut into 1-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion diced
- 8 ounces cremini mushrooms quartered
- 3 prigs thyme fresh
- 2 tablespoons all-purpose flour
- ¼ cup dry sherry
- 3 cups beef broth low sodium
- 2 teaspoons Worcestershire sauce
- 12 ounces egg noodles wide
- ¾ cup sour cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with salt and pepper, to taste.
- Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Stir in dry sherry, scraping any browned bits from the bottom of the pot.
- Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
4.7
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