Instant Pot Stroganoff
made this? tap the stars to add your rating!
Last Updated: Â
I love using my instant pot to make easy all in one meals! While it’s not necessarily faster this way compared to my Easy Beef Stroganoff, the pressure cooker is hands-off and infuses the noodles with amazing flavor.This recipe is made with the traditional ingredients you find in beef stroganoff, including beef chuck roast, sour cream and beef broth. The special twist is cooking the egg noodles right in the instant pot with the beef and sauce! It’s my family’s favorite, right next to my Instant Pot Meatloaf and Mashed Potatoes and my Instant Pot Pineapple Chicken and Rice!
Â
Ingredients
- 2 tablespoons butter
- 1.5 – 2 pounds beef chuck roast (cut into strips)
- Salt & pepper (to taste)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1/4 teaspoon dried thyme
- 1/2 pound mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 12-oz package wide egg noodles
- 1 8-oz pot sour cream
Prep Time: 15 mins
Cook Time: 45 mins
Ready In: 1 hr
Instructions
- Brown beef: Season beef generously with salt and pepper. Set Instant Pot to sauté and melt butter in inner pot. Working in 3 batches, brown beef. Remove beef to a plate and set aside.
- Start gravy: Add onion, garlic, mushrooms and thyme to inner pot and cook until starting to soften, about 2-3 minutes. Stir in flour for one minute, then stir in beef broth and Worcester sauce, scraping any browned bits off the bottom of the pot. Stir meat back in.
- Pressure cook: Close lid, set valve to „sealing“ and cook on „manual“ or „pressure cook“ setting for 12 minutes. Once time is up, let stand for 5 minutes, then quick release pressure.
- Cook noodles: Open pressure cooker and stir in dry egg noodles. Close lid and set valve to „sealing“. Cook on „manual“ or „pressure cook“ mode for 3 more minutes. Quick-release pressure according to manufacturer’s directions.
- Finish dish: Open lid. Stir in sour cream, check for seasoning and serve immediately.
Nora’s Tips
Â
Cooking tips:
Patting beef dry: Patting the beef dry with paper towels before browning helps the beef caramelize better, which makes the whole dish more flavorful. Season meat: To make sure the meat turns out flavorful, season it well with salt and pepper before browning. Flavorful onion and garlic: Sautéing the onion and garlic prior to pressure cooking mellows their sharpness and brings out their natural sweetness – a great way to bring more flavor into the dish. Browning the beef: To make sure the beef actually browns (and doesn’t turn soggy), work in three batches to brown it. Don’t stir too much while browning the meat, or it won’t brown enough – more color equals more flavor! Preventing the “burn” warning: Stir through the beef broth and Worcestershire sauce, scraping any browned bits off the bottom of the pot (make sure you get them all or you may get a burn warning).Â
Ingredient Notes
Meat: Use cheap stewing meat in place of the chuck roast; increase first pressure cooking time to 20 minutes. Or use diced chicken breast in place of the beef chuck roast. reduce first pressure cooking time to 3 minutes. Worcester: Don’t skip the Worcestershire sauce – it adds a richness and depth you cannot beat. If you don’t have any, you can use soy sauce instead. Flour: Use cornstarch in place of the flour, gluten free noodles and gluten free Worcestershire sauce to make gluten free. Check your ingredients to make sure they’re all certified gluten free before using. Mushrooms: We like brown button mushrooms for their earthy flavor, but white button mushrooms work great, too. Sour Cream: Whole milk Greek yogurt can be used in place of the sour creamÂ
Pair this Beef Stroganoff With:
This is a great meal paired with green beans, broccoli or sautéed zucchini. For dessert, try my Lemon Pound Cake!
Favorite Ingredients:
Favorite Equipment:
Â
Nutrition
Calories: 570kcal | Carbohydrates: 48g | Protein: 34g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 644mg | Potassium: 803mg | Fiber: 3g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 4mg
Add a recipe review