Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 450
- Protein: 30 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
- Fiber: 2 grams
- Sugar: 3 grams
- Sodium: 800 mg
Why Make This Easy Instant Pot Beef Stroganoff
Who doesn’t love a comforting bowl of beef stroganoff? This Easy Instant Pot Beef Stroganoff recipe combines tender beef, savory mushrooms, and creamy sauce in a delightful dish that’s not just quick to make but also packed with flavor. The Instant Pot takes the guesswork out of the cooking process, allowing you to enjoy this classic meal without spending hours in the kitchen. Plus, it’s the perfect cozy dish for a family dinner or a gathering with friends. The combination of hearty beef and creamy sauce over egg noodles makes for a satisfying and rich meal that everyone will adore.
How to Make Easy Instant Pot Beef Stroganoff
Ingredients:
- 1 pound beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon flour
- 1 cup sour cream
- 8 ounces egg noodles
- Fresh parsley, for garnish
Directions:
Step 1: Preparation
Turn the Instant Pot to sauté mode. Add the beef stew meat, allowing it to brown on all sides. This should take about 5-7 minutes. Once browned, add the chopped onions and minced garlic, sautéing until the onions become translucent and soft.
Step 2: Mixing
Add the sliced mushrooms, beef broth, Worcestershire sauce, salt, and black pepper to the pot. Stir all the ingredients together to combine them well. This rich mixture will form the base of your stroganoff.
Step 3: Cooking
Close the lid of the Instant Pot securely and set it to manual high pressure for 35 minutes. This allows the flavors to meld together beautifully and cooks the beef until it’s incredibly tender.
Step 4: Finishing
Once the cooking time is up, perform a quick-release of the pressure. Carefully open the lid and stir in the flour to thicken the sauce. Following that, add the sour cream, mixing it until the sauce is creamy and smooth.
Meanwhile, cook the egg noodles according to the package instructions in a separate pot.
How to Serve Easy Instant Pot Beef Stroganoff
Serve your luscious beef stroganoff over the cooked egg noodles, allowing the flavors to meld on each plate. Garnish with fresh parsley to add a pop of color and freshness. This comforting dish pairs wonderfully with a side of steamed broccoli or a simple green salad to balance out the richness.
How to Store Easy Instant Pot Beef Stroganoff
If you have any leftovers, let them cool down to room temperature before transferring them to an airtight container. Your beef stroganoff can be stored in the refrigerator for up to 3 days. To reheat, simply microwave or warm it on the stovetop until heated through. If you’d like to freeze leftovers, keep in mind that the cream may change texture once reheated, so it’s best to freeze the beef and sauce separately from the noodles, which should be cooked fresh.
Expert Tips for Perfect Easy Instant Pot Beef Stroganoff
- Choose the Right Cut of Beef: Good quality beef stew meat will yield the best results. Chuck roast is a popular choice, as it becomes tender when cooked with moist heat.
- Don’t Skip Browning: Browning the meat adds depth of flavor, so take a few extra minutes to really get a nice color on the beef.
- Adjust Seasoning to Taste: Experiment with different herbs and spices to suit your palate. Thyme or a touch of paprika can elevate the flavor profile.
- For a Lighter Version: Substitute half of the sour cream with Greek yogurt for a lighter, tangy kick.
- Make it a One-Pot Meal: Consider adding frozen peas or other vegetables in the last few minutes of cooking for added nutrition.
Delicious Variations
- Mushroom Variety: Switch out the regular mushrooms for a mix of wild mushrooms for an earthy, gourmet twist.
- Try Different Noodles: Whole wheat or gluten-free egg noodles can offer healthier options while maintaining the dish’s essence.
- Add a Dash of Wine: A splash of red wine in the sauce can add complexity and depth to the flavors of the stroganoff.
Frequently Asked Questions
- Can I use a different type of meat? Absolutely! Chicken or pork can work as great substitutes. Just adjust the cooking time accordingly.
- What if I don’t have an Instant Pot? You can easily adapt this recipe for the stovetop. Just simmer on low heat for about 1.5 to 2 hours until the meat is tender.
- Can I make this dish dairy-free? Yes! Use a dairy-free sour cream alternative and be sure to skip the flour, replacing it with a cornstarch slurry to thicken.
- How do I make the sauce thicker? You can add more flour or cornstarch during the finishing stage until you reach your desired consistency.
- What should I serve this with? Beyond egg noodles, consider serving it with rice, mashed potatoes, or even cauliflower rice for a lower-carb option.
Conclusion
Easy Instant Pot Beef Stroganoff is a satisfying meal that brings warmth and comfort to your dinner table, all while being incredibly simple to prepare. With its rich, creamy, and savory flavors, it’s sure to become a favorite in your meal rotation. Give this recipe a try, and enjoy the delightful taste and comforting aroma filling your kitchen. Happy cooking!
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Easy Instant Pot Beef Stroganoff
- Total Time: 50
- Yield: 4 servings 1x
- Diet: None
Description
A comforting bowl of beef stroganoff made effortlessly in the Instant Pot, combining tender beef, savory mushrooms, and creamy sauce over egg noodles.
Ingredients
- 1 pound beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon flour
- 1 cup sour cream
- 8 ounces egg noodles
- Fresh parsley, for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add the beef stew meat, allowing it to brown on all sides for about 5-7 minutes. Once browned, add the chopped onions and minced garlic, sautéing until onions are translucent.
- Add sliced mushrooms, beef broth, Worcestershire sauce, salt, and black pepper to the pot. Stir to combine.
- Close the lid and set to manual high pressure for 35 minutes.
- Perform a quick-release of the pressure. Stir in the flour to thicken the sauce, then add sour cream and mix until smooth.
- Cook the egg noodles according to package instructions separately.
- Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.
Notes
For a lighter version, substitute half of the sour cream with Greek yogurt. Consider adding frozen peas or other vegetables in the last few minutes of cooking for added nutrition.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
