Description
Make tender beef stroganoff quickly using your Instant Pot. This recipe uses the pressure cooker for fast cooking and finishes with a creamy sauce.
Ingredients
Scale
- 1.5 lbs beef sirloin or chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 cup sour cream, room temperature
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to the Sauté function. Add olive oil. When hot, brown the beef in batches, removing each batch to a plate.
- Add the chopped onion and sliced mushrooms to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Return the beef to the pot. Stir in salt, pepper, thyme, and Worcestershire sauce.
- Pour in the beef broth. Scrape the bottom of the pot to release any browned bits.
- Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook setting on High pressure for 8 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
- Remove the lid. Stir the cornstarch slurry into the pot. Select the Sauté function again and bring the liquid to a simmer, stirring constantly until the sauce thickens slightly (about 2 minutes).
- Turn the Instant Pot off. Let the pot cool for 5 minutes before stirring in the room temperature sour cream and Dijon mustard until smooth. Do not boil after adding sour cream.
- While the sauce rests, cook the egg noodles according to package directions. Drain well.
- Serve the beef stroganoff mixture over the cooked egg noodles. Garnish with fresh parsley.
Notes
- Use room temperature sour cream to prevent it from curdling when added to the hot sauce.
- For the most tender beef, cut the meat against the grain into uniform 1-inch pieces.
- If you prefer a thicker sauce, increase the cornstarch slurry to 1.5 tablespoons of cornstarch.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 48
- Cholesterol: 140