Description
A delicious and creamy Instant Pot Beef Stroganoff recipe that is quick and easy to make. Tender beef simmered in a flavorful sauce with mushrooms and served over egg noodles, finished with a touch of sour cream for a comforting meal.
Ingredients
Scale
Beef Stroganoff:
- 1 1/2 pounds beef stew meat or sirloin, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles, uncooked
- 3/4 cup sour cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Chopped fresh parsley for garnish
Instructions
- Sauté Onions and Garlic: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook until softened. Add the garlic and cook for another 30 seconds.
- Brown Beef: Add the beef pieces and sear until browned on all sides.
- Add Ingredients: Stir in the mushrooms, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Pressure Cook: Set to Manual High Pressure for 10 minutes. Allow natural release for 5 minutes, then quick release.
- Cook Noodles: Stir in the egg noodles, set to Manual High Pressure for 5 minutes. Quick release pressure.
- Thicken Sauce: Stir in cornstarch slurry, cook on Sauté mode until thickened.
- Finish: Turn off heat, stir in sour cream until creamy. Serve garnished with parsley.
Notes
- For extra richness, add a splash of heavy cream when stirring in the sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
