Instant Pot Beef Stroganoff: A Comforting Classic in Less Time
This Instant Pot Beef Stroganoff is the perfect way to enjoy a rich, hearty meal without spending hours in the kitchen. Tender beef, earthy mushrooms, and a creamy sauce come together in a dish that’s both comforting and delicious. Using the Instant Pot cuts down on cooking time while still delivering all the flavor of this classic dish. Cook it with egg noodles for the ultimate cozy meal.
Why Will You Love This Recipe?
- Quick and easy – With the help of the Instant Pot, this beef stroganoff comes together in a fraction of the time, perfect for busy weeknights.
- Rich and flavorful – The combination of tender beef, mushrooms, and sour cream creates a creamy, savory sauce that’s perfect over noodles.
- One-pot meal – Everything is cooked in the Instant Pot, making cleanup a breeze.
Recipe Variations
- Use different cuts of beef – You can substitute the beef chuck with sirloin or round steak for a leaner option.
- Add extra veggies – Throw in some diced onions or bell peppers for added flavor and nutrients.
- Make it gluten-free – Use gluten-free noodles and swap the flour for cornstarch to make this dish gluten-free.
- Add a splash of wine – Deglaze the pot with a splash of white wine before adding the broth for extra depth of flavor.
Tools You’ll Need
- Instant Pot – To make this stroganoff quickly and easily.
- Sharp knife and cutting board– For slicing the mushrooms and beef into strips.
- Wooden spoon – For stirring everything together as it cooks.
FAQ
Can I freeze it?
Yes, you can freeze this stroganoff! Store it in an airtight container for up to 3 months. Thaw and reheat in a saucepan over low heat, adding a bit of extra broth or cream to restore its creamy consistency.
How should I store leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I serve it with?
Beef stroganoff is traditionally served over egg noodles, but it’s also delicious with rice, mashed potatoes, or even cauliflower rice for a lower-carb option.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free noodles and replacing the flour with cornstarch.
Other Recipes You’ll Love
- Instat Pot (Pressure Cooker) Shredded Chicken
- Lasagna Soup
- Beef Cannelloni Bolognese
- Croatian Beef Stew Pasticada
- French Onion Soup with White Wine
Instant Pot Beef Stroganoff
Equipment
Ingredients
- 1.6 pounds beef chuck cut into cubes or strips (750 g)
- 10.5 oz mushrooms sliced (300 g)
- 3 garlic cloves minced
- 3 tbsp butter 50 g
- 3 tbsp flour
- 3 cups beef broth 750 ml
- 3 tbsp Worcestershire sauce
- 8.8 oz wide egg noodles 250 g
- 5.3 oz sour cream 150 g
- Salt and pepper to taste
Instructions
- Preheat the Instant Pot on the sauté setting. Melt the butter, then add the minced garlic and sauté for 1 minute.
- Add the sliced mushrooms and cook for another minute. Stir in the flour and mix until well combined.
- Add the beef, stir, and then pour in the beef broth, salt, and pepper. Stir everything together.
- Set the Instant Pot to pressure cook for 15 minutes on high.
- Once done, release the pressure and add the Worcestershire sauce and egg noodles. Cook on high pressure for an additional 3 minutes.
- Stir in the sour cream and mix well. Serve with a garnish of parsley and a sprinkle of freshly ground pepper. Enjoy!
