Creamy Instant Pot Beef Stroganoff: A Family Favorite Recipe

The aroma of rich, creamy sauce wafting through your kitchen, paired with tender beef and mushrooms, makes Instant Pot Beef Stroganoff an unforgettable experience. Each bite bursts with flavor, requiring only the slightest effort to create culinary magic.

Remember those family dinners where everyone gathered around a table, laughter filling the air while bowls of delicious comfort food passed from hand to hand? That’s what this dish brings back for me—warm memories and the satisfaction of a meal well shared.

I remember the first time I made this dish; my friends devoured it and begged for seconds, leaving me feeling like a culinary rockstar.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Stew Meat: Choose tender cuts like chuck for optimal flavor and tenderness; they cook perfectly in the Instant Pot.

• Fresh Mushrooms: Opt for button or cremini mushrooms; they add depth and umami to the sauce.

• Onion: A medium onion provides sweetness and aroma; sauté until translucent for best results.

• Garlic: Fresh garlic cloves enhance the flavor; minced garlic adds a punch of zest to the dish.

• Beef Broth: Use low-sodium beef broth for a balanced flavor profile without overwhelming saltiness.

• Sour Cream: Adds creaminess and tang; be sure to stir it in after cooking to maintain its texture.

• Egg Noodles: Use wide egg noodles—they soak up all that delicious sauce wonderfully.

• Olive Oil: For sautéing the beef and vegetables; it adds richness without overpowering the other flavors.

• Dijon Mustard: Just a tablespoon enhances depth; it’s like a secret ingredient that ties everything together.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Beef Stroganoff

Sear the Beef: Turn on your Instant Pot and select the sauté function. Add olive oil and let it heat up before adding beef stew meat. Sear until browned on all sides—this step builds flavor.

Add Aromatics: Toss in chopped onion and minced garlic. Sauté until onions turn translucent and aromatic—about 3 minutes will do nicely.

Add Mushrooms & Liquid Ingredients: Stir in sliced mushrooms followed by Dijon mustard and beef broth. Scrape any browned bits from the bottom of the pot to avoid burning during pressure cooking.

Pressure Cook Time!: Close the lid of your Instant Pot, ensuring it’s sealed properly. Select high pressure for 30 minutes—time for that beef to become fork-tender!

Release Pressure & Stir in Sour Cream : Once cooking is complete, carefully perform a quick release of pressure. Open, add sour cream, and stir until smooth—watch how it transforms into creamy goodness.

Cook Noodles : Add egg noodles directly into the pot with 1 cup of water. Stir well, then close again and cook under high pressure for an additional 5 minutes. Quick release once done!

Now you’re ready to serve your delicious Instant Pot Beef Stroganoff! Enjoy every bite as you indulge in this comforting meal that feels like a warm hug on a plate.

Perfecting the Cooking Process

Sear the beef first to lock in those savory juices, then add the onions and mushrooms before pressure cooking.

Add Your Touch

Feel free to swap out beef for chicken or mushrooms for lentils to make it vegetarian-friendly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth if needed.

Cooking this dish reminds me of snowy evenings spent with family, where laughter filled the air while we savored every creamy bite together.

FAQ

What can I substitute for sour cream in Instant Pot Beef Stroganoff?

Greek yogurt or crème fraîche can be great substitutes for sour cream.

Can I make Instant Pot Beef Stroganoff ahead of time?

Yes, you can prepare it a day ahead and reheat when ready to serve.

Is this recipe suitable for freezing?

Absolutely! It freezes well; just store it in an airtight container.

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Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff is a comforting and flavorful dish that brings together tender beef, earthy mushrooms, and a rich, creamy sauce—all effortlessly prepared in your Instant Pot. Perfect for busy weeknights or cozy family dinners, this recipe delivers the classic taste of stroganoff with minimal cleanup. Enjoy a hearty meal that will have everyone asking for seconds!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Pressure Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb beef stew meat (chuck)
• 8 oz fresh mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup sour cream
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions

1. 1. Sear the beef: Select the sauté function on your Instant Pot. Heat olive oil and sear the beef stew meat until browned on all sides.
2. 2. Add aromatics: Stir in chopped onion and minced garlic; sauté until onions are translucent (about 3 minutes).
3. 3. Incorporate mushrooms and liquids: Add sliced mushrooms, Dijon mustard, and beef broth. Scrape any browned bits from the pot.
4. 4. Pressure cook: Close the lid and set to high pressure for 30 minutes.
5. 5. Release pressure: Perform a quick release. Stir in sour cream until smooth.
6. 6. Cook noodles: Add egg noodles and 1 cup of water to the pot. Close again and cook on high pressure for an additional 5 minutes, then quick release once done.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 3g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 85mg

Keywords: For added flavor, use beef broth instead of water when cooking noodles. Feel free to swap beef for chicken or substitute mushrooms with lentils for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days.