Instant Pot Beef Stroganoff
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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 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. 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. Add aromatics: Stir in chopped onion and minced garlic; sauté until onions are translucent (about 3 minutes).
- 3. Incorporate mushrooms and liquids: Add sliced mushrooms, Dijon mustard, and beef broth. Scrape any browned bits from the pot.
- 4. Pressure cook: Close the lid and set to high pressure for 30 minutes.
- 5. Release pressure: Perform a quick release. Stir in sour cream until smooth.
- 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.