Instant Pot Beef Stroganoff
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
740 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Beef Stroganoff
Description
This recipe begins by seasoning and flouring beef cubes, which are browned in the Instant Pot to develop flavor and texture. Onions are sautéed until softened, then red wine deglazes the pot to lift brown bits, adding depth to the sauce. The beef broth, Worcestershire sauce, mustard, thyme, and sliced mushrooms are combined, layering flavors and umami components.
Cooking under high pressure for 35 minutes tenderizes the beef and allows the mushrooms to soften fully. After release, a cornstarch slurry thickens the sauce, which is then enriched with sour cream for a creamy texture and subtle tang. The stroganoff is served with tender egg noodles, which absorb the sauce well.
This dish offers a comforting balance of rich, savory flavors and tender textures. It is suitable for a filling dinner, with the Instant Pot method reducing the usual cooking time for this slow-cooked style meal.
For best results, use chuck roast for its tenderness and flavor. Browning the beef in batches prevents steaming and promotes proper browning. Adding sour cream off heat avoids curdling. The sauce can be thickened according to preference before serving over noodles.
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 thyme dried 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
- Choose chuck roast for tender, flavorful beef stew meat.
- Brown beef in small batches to ensure proper searing without releasing excess liquid.
- Deglaze with red wine to capture fond but substitute extra broth if preferred.
- Add sour cream after turning off heat to prevent curdling in the creamy sauce.
- Browning can be done in a skillet before transferring to the Instant Pot if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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