Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

This Instant Pot beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it’s been slow-cooking for hours but ready in a little over an hour.

  • preparation time: 10 minutes
  • cook: 50 minutes
  • additional: 15 minutes
  • total: 1 hr 15 minutes
  • Servings: 8

Ingredient for Instant Pot Beef Stroganoff

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
  • 4 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 4 cups beef broth, divided
  • 3 tablespoons Worcestershire sauce, or more to taste
  • 3 cups chopped fresh mushrooms
  • 1 (16 ounce) package egg noodles
  • 1 (24 ounce) container sour cream
  • 2 tablespoons cornstarch, or more as needed (Optional)
  • salt and freshly ground black pepper to taste

Directions for Instant Pot Beef Stroganoff

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes.
  2. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes.
  3. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
  4. Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid.
  5. Select High pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  6. Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes.
  7. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
  8. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  9. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream.
  10. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

Instant Pot Beef Stroganoff

  • Servings Per Recipe: 8
  • Calories: 562.1
  • % Daily Value *
  • protein: 27g 54 %
  • carbohydrates: 49.2g 16 %
  • dietary fiber: 2.4g 10 %
  • sugars: 2.8g
  • fat: 28.7g 44 %
  • saturated fat: 14.3g 72 %
  • cholesterol: 109.7mg 37 %
  • vitamin a iu: 595.6IU 12 %
  • niacin equivalents: 14.3mg 110 %
  • vitamin b6: 0.5mg 30 %
  • vitamin c: 3.6mg 6 %
  • folate: 153.1mcg 38 %
  • calcium: 147.5mg 15 %
  • iron: 4mg 22 %
  • magnesium: 60.7mg 22 %
  • potassium: 671.1mg 19 %
  • sodium: 562mg 23 %
  • thiamin: 0.7mg 72 %
  • calories from fat: 258.6
Summary
Instant Pot Beef Stroganoff
Article Name
Instant Pot Beef Stroganoff
Description
Instant Pot Beef Stroganoff
Author
Publisher Name
slow cook recipe
Publisher Logo

Leave a Reply

Your email address will not be published.