Description
Whip up a comforting and flavorful beef stroganoff quickly in your Instant Pot. This recipe is perfect for a weeknight meal, loaded with tender beef and earthy mushrooms in a creamy sauce.
Ingredients
Scale
- 1.5 lbs beef sirloin or chuck, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 0.5 cup sour cream
- 2 tbsp fresh parsley, chopped
Instructions
- Set your Instant Pot to the “Sauté” function. Add olive oil. Once hot, add beef and brown on all sides. Remove beef and set aside.
- Add chopped onion and sliced mushrooms to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic, thyme, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
- Return the browned beef to the pot.
- Secure the lid and set the valve to “Sealing”. Select “Manual” or “Pressure Cook” on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Stir in the sour cream until the sauce is creamy.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use beef chuck.
- If you don’t have fresh parsley, dried parsley can be used as a garnish.
- Adjust sour cream to your preference for creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg