Savory Instant Pot Beef Stroganoff

$- 1 pound beef stew meat - 8 ounces fresh mushrooms - 1 medium onion, finely diced - 3 cloves garlic, minced - 8 ounces egg noodles - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - 2 tablespoons olive oil - 1 cup sour cream - Fresh parsley, chopped For this recipe, you will need: - 1 pound of beef stew meat, cut into 1-inch chunks. - 8 ounces of mushrooms, sliced thin. - 1 medium onion, diced small for better flavor. - 3 cloves of garlic, minced fine. - 8 ounces of egg noodles, which cook well and soak up flavors. - 2 cups of beef broth for a rich base. - 1 tablespoon of Worcestershire sauce for depth. - 1 teaspoon of Dijon mustard to add a touch of heat. - 1 teaspoon of smoked paprika for that lovely smoky flavor. - 2 tablespoons of olive oil for sautéing. - 1 cup of sour cream to make it creamy. - Fresh parsley for a pop of color. Feel free to customize your dish. You can adjust the amount of garlic or use more mushrooms if you like. If you need a gluten-free option, use gluten-free egg noodles or rice. For a vegetarian version, swap beef with mushrooms or lentils. Use vegetable broth instead of beef broth and skip the Worcestershire sauce, or find a vegetarian version. This way, you can enjoy a delicious meal that fits your diet! {{ingredient_image_2}} Start by cutting your beef stew meat into 1-inch chunks. This size cooks evenly. Next, finely dice your onion. A sharp knife helps make this easy. Mince three cloves of garlic. Add a fresh touch with sliced mushrooms. For best results, gather all your ingredients before you start cooking. This makes the process smoother. Set your Instant Pot to Sauté mode. Add two tablespoons of olive oil. Once it shimmers, toss in the diced onions. Sauté for three to four minutes until they turn translucent. Now, add the minced garlic and sliced mushrooms. Cook for another three minutes until mushrooms soften. Next, it’s time to brown the beef. Add the beef stew meat to the pot. Season with salt, pepper, and smoked paprika. Cook for five minutes. Stir the meat occasionally so it browns on all sides. Now, we need to deglaze. Pour in two cups of beef broth, one tablespoon of Worcestershire sauce, and one teaspoon of Dijon mustard. Use a wooden spoon to scrape up any browned bits from the bottom. This adds great flavor! Next, secure the lid and set the vent to sealing. Switch to Manual mode and cook on high pressure for 20 minutes. After cooking, let the pressure release naturally for 10 minutes. Then, perform a quick release to let out any remaining pressure. Now, it’s time to add the egg noodles. Open the lid and stir them in. Close the lid again and set the Instant Pot to Manual mode for five more minutes. Once this cycle finishes, use quick release again. Finally, stir in one cup of sour cream. This adds creaminess to the dish. Taste your stroganoff and adjust the seasoning with more salt and pepper if needed. For tender beef, always choose good quality stew meat. Cut it into 1-inch chunks. This size helps it cook evenly. Season the meat well with salt and pepper before browning. This builds flavor. Timing is key for the right consistency. Sauté the meat until it is browned on all sides. This takes about 5 minutes. After pressure cooking, let the beef rest in the sauce. This helps it stay tender and juicy. The Instant Pot has different modes. Use the Sauté mode for browning and adding flavor. Switch to Manual mode for cooking under pressure. This speeds up the cooking time. For pressure release, you can choose quick or natural release. Natural release keeps the meat tender, while quick release saves time. Allowing 10 minutes of natural release is a great compromise. To present your beef stroganoff, ladle it into shallow bowls. Add a sprinkle of fresh parsley on top for color. This makes the dish pop! Pairing with crusty bread is a great idea. It adds texture and a wonderful dipping option. You can also serve it with a side salad for a fresh touch. Pro Tips Perfectly Browned Beef: Ensure your beef stew meat is patted dry before adding it to the pot. This helps achieve a nice, rich brown color when sautéing, which adds depth to the flavor. Flavor Boost with Herbs: Consider adding fresh thyme or rosemary during the pressure cooking step for an aromatic boost. Just remember to remove the stems before serving. Rich and Creamy Sauce: For an extra creamy texture, use full-fat sour cream. You can also stir in a bit of cream cheese for added richness if desired. Customize Your Noodles: Feel free to substitute egg noodles with wide pasta or even gluten-free alternatives. Just adjust the cooking time based on the type of noodles used. {{image_4}} You can make beef stroganoff with different meats. Try chicken or pork for a twist. Both options cook well and keep the dish tasty. For a veggie-packed meal, add spinach or bell peppers. They bring flavor and color to the dish. You can also use other mushrooms, like portobello or shiitake, for a rich taste. If you don’t have an Instant Pot, you can still make this dish. A slow cooker works great too. Just follow the same steps, but cook on low for six to eight hours. For a stovetop method, brown the meat in a pot, then add the broth. Simmer until the beef is tender. Stir in the noodles and sour cream last. Want to boost the flavor? Add herbs like thyme or rosemary. They add depth and freshness. You can also mix in a splash of red wine for richness. Cheese lovers can stir in some cream cheese or grated parmesan. These swaps make your stroganoff even more delicious! To store your beef stroganoff, let it cool first. Then, put it in an airtight container. You can refrigerate it for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. To reheat, use a microwave or stovetop. If using a microwave, heat in short bursts. Stir in between to keep it even. On the stovetop, warm it on low heat. Add a splash of beef broth or water to keep it moist. This helps prevent it from drying out. In the fridge, beef stroganoff lasts about four days. In the freezer, it can last up to three months. After that, it may lose flavor and texture. Always check for any off smells or colors before eating leftovers. How long does it take to cook beef stroganoff in an Instant Pot? It takes about 20 minutes to cook beef stroganoff in the Instant Pot. After the beef cooks, you add the egg noodles. Then, let the noodles cook for 5 more minutes. The whole process takes around 50 minutes, including prep time. Can I use frozen beef for this recipe? Yes, you can use frozen beef. Just remember to increase the cooking time. Cook the beef for about 25 minutes at high pressure. Make sure to check that it is tender before serving. What can I do if my stroganoff is too thick? If your stroganoff turns out too thick, add more beef broth. Stir in a little at a time until you reach the desired consistency. You can also add a splash of water if you need it. Can I make this recipe without browning the meat? You can skip browning the meat, but it may lack some flavor. Browning adds depth and richness. If you are short on time, try using the sauté function briefly before pressure cooking. Is it necessary to deglaze the pot? Deglazing is important. It helps lift the brown bits from the bottom of the pot. This adds flavor to the dish. Use a wooden spoon to scrape the bottom after adding the broth. What to serve with beef stroganoff? Beef stroganoff pairs well with egg noodles. You can also serve it with crusty bread or a fresh salad. These sides help balance the richness of the stroganoff. Can I serve it with rice instead of noodles? Yes, you can serve beef stroganoff with rice. It will work just as well. Choose a rice that you enjoy, like white or brown rice, for a tasty twist. In this post, we explored how to make a tasty beef stroganoff. I shared the key ingredients, like beef, mushrooms, and egg noodles, along with measurement details. We discussed cooking methods, including the Instant Pot. You learned how to customize the recipe for dietary needs and variations. Beef stroganoff is delicious and flexible. Enjoy crafting your own version!$

Savory Instant Pot Beef Stroganoff

A rich and creamy beef stroganoff made effortlessly in the Instant Pot.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 pound beef stew meat, cut into 1-inch chunks
1 medium onion, finely diced
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 cups rich beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
8 ounces egg noodles
1 cup sour cream
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Set the Instant Pot to Sauté mode and add the olive oil. Once the oil shimmers, add the diced onions. Sauté for about 3-4 minutes, or until they turn translucent and fragrant.
Stir in the minced garlic and sliced mushrooms. Continue sautéing for an additional 3 minutes, or until the mushrooms have softened and their moisture begins to release.
Incorporate the beef stew meat into the pot. Season generously with salt, pepper, and smoked paprika. Cook for about 5 minutes, turning the meat occasionally until it is browned on all sides.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Use a wooden spoon to scrape the bottom of the pot, ensuring that any browned bits are deglazed for added flavor.
Secure the Instant Pot lid and ensure the vent is set to sealing. Switch to Manual mode and cook on high pressure for 20 minutes.
After the cooking time concludes, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release to release any remaining pressure.
Open the lid and stir in the egg noodles. Close the lid again and set the Instant Pot to Manual mode for an additional 5 minutes cooking time.
Once the second cooking cycle is complete, use the quick release method to release the pressure. Stir in the sour cream until the mixture is smooth and creamy. Taste and adjust the seasoning with more salt and pepper if desired.

Notes

To serve, ladle the beef stroganoff into shallow bowls and garnish with fresh parsley.

Keyword beef, instant pot, pasta, stroganoff