Beef Stroganoff Instant Pot: Quick, Easy & Delicious Recipe

Beef Stroganoff Instant Pot: Craving a creamy, comforting classic but short on time? Imagine tender strips of beef, enveloped in a rich, tangy sour cream sauce, all ready in under an hour. That’s the magic of this Instant Pot adaptation of a beloved dish! Forget spending hours simmering on the stovetop; with your trusty pressure cooker, you can have a restaurant-quality meal on the table in a fraction of the time.

Beef Stroganoff has a fascinating history, originating in 19th-century Russia, supposedly created for the Stroganov family. Over the years, it has evolved from a sophisticated dish served in aristocratic circles to a comforting staple enjoyed in homes worldwide. Its enduring popularity lies in its incredible flavor profile – the savory beef perfectly balanced by the creamy, slightly sour sauce.

What makes this Beef Stroganoff Instant Pot recipe so irresistible? It’s the perfect combination of convenience and indulgence. The Instant Pot locks in the moisture and intensifies the flavors, resulting in incredibly tender beef and a luxuriously smooth sauce. Plus, it’s a one-pot wonder, meaning fewer dishes to wash! Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience the ultimate comfort food, made easy!

Ingredients:

• Beef: 2 pounds beef sirloin, cut into 1-inch cubes
• Onion: 1 large yellow onion, chopped
• Mushrooms: 8 ounces cremini mushrooms, sliced
• Garlic: 4 cloves garlic, minced
• Beef Broth: 2 cups beef broth
• Dry Sherry: 1/2 cup dry sherry (optional, but highly recommended!)
• Worcestershire Sauce: 2 tablespoons Worcestershire sauce
• Dijon Mustard: 1 tablespoon Dijon mustard
• Sour Cream: 1 cup sour cream
• All-Purpose Flour: 2 tablespoons all-purpose flour
• Olive Oil: 2 tablespoons olive oil
• Butter: 2 tablespoons butter
• Paprika: 1 teaspoon paprika
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Fresh Parsley: 2 tablespoons, chopped (for garnish)
• Egg Noodles: 1 pound egg noodles, cooked according to package directions

Preparing the Beef and Aromatics:

1. First, let’s get our beef ready. Pat the beef sirloin cubes dry with paper towels. This is crucial for getting a good sear, which adds so much flavor to the final dish. Season the beef generously with salt, pepper, and paprika. Don’t be shy!
2. Now, turn on your Instant Pot and press the “Sauté” button. Add the olive oil and butter to the pot. Once the oil is shimmering and the butter is melted, it’s time to sear the beef.
3. Working in batches, add the beef cubes to the Instant Pot, making sure not to overcrowd the pot. Overcrowding will lower the temperature and steam the beef instead of searing it. Sear each batch for about 2-3 minutes per side, until nicely browned. Remove the seared beef from the Instant Pot and set aside.
4. With the beef set aside, add the chopped onion to the Instant Pot. Sauté for about 5 minutes, or until the onion is softened and translucent. Scrape up any browned bits from the bottom of the pot – those are packed with flavor!
5. Add the sliced mushrooms to the Instant Pot and sauté for another 5-7 minutes, or until the mushrooms are softened and have released their moisture.
6. Stir in the minced garlic and sauté for about 1 minute more, until fragrant. Be careful not to burn the garlic!

Pressure Cooking the Stroganoff:

1. Pour in the dry sherry (if using) to deglaze the Instant Pot. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the sherry simmer for a minute or two to reduce slightly.
2. Add the beef broth, Worcestershire sauce, and Dijon mustard to the Instant Pot. Stir to combine.
3. Return the seared beef to the Instant Pot. Make sure the beef is mostly submerged in the liquid.
4. Close the Instant Pot lid and seal the valve. Press the “Manual” or “Pressure Cook” button and set the cooking time to 25 minutes on high pressure.
5. Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
6. Open the Instant Pot lid and switch back to the “Sauté” function.

Thickening and Finishing the Sauce:

1. In a small bowl, whisk together the sour cream and all-purpose flour until smooth. This mixture will help thicken the sauce and prevent the sour cream from curdling.
2. Slowly whisk the sour cream mixture into the Instant Pot, stirring constantly.
3. Let the stroganoff simmer for a few minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Be careful not to boil the sauce, as this can cause the sour cream to curdle.
4. Taste the stroganoff and adjust the seasoning with salt and pepper as needed.

Serving:

1. Serve the beef stroganoff hot over cooked egg noodles.
2. Garnish with fresh chopped parsley.

Tips and Variations:

Beef Options:

While sirloin is a great choice for this recipe, you can also use other cuts of beef, such as stew meat or chuck roast. If using stew meat or chuck roast, you may need to increase the cooking time slightly to ensure the beef is tender.

Mushroom Variations:

Feel free to experiment with different types of mushrooms in this recipe. Shiitake, oyster, or even a mix of wild mushrooms would all be delicious.

Wine Substitution:

If you don’t have dry sherry on hand, you can substitute it with dry white wine, such as Sauvignon Blanc or Pinot Grigio. You can also omit the wine altogether, but it does add a nice depth of flavor.

Spice It Up:

For a little extra heat, add a pinch of red pepper flakes to the Instant Pot along with the other ingredients.

Make it Creamier:

For an even creamier stroganoff, you can add a tablespoon or two of cream cheese along with the sour cream.

Serving Suggestions:

While egg noodles are the classic accompaniment to beef stroganoff, you can also serve it over mashed potatoes, rice, or even polenta.

Make Ahead:

Beef stroganoff is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Freezing Instructions:

Beef stroganoff can also be frozen for longer storage. Let it cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Low Carb Option:

To make this recipe low carb, serve the stroganoff over cauliflower rice or zucchini noodles instead of egg noodles.

Dairy-Free Option:

To make this recipe dairy-free, substitute the butter with olive oil or coconut oil, and use a dairy-free sour cream alternative, such as cashew cream or coconut cream.

Gluten-Free Option:

To make this recipe gluten-free, use a gluten-free all-purpose flour blend to thicken the sauce, and serve the stroganoff over gluten-free noodles or rice.

Slow Cooker Version:

If you don’t have an Instant Pot, you can also make this recipe in a slow cooker. Sear the beef and sauté the onions, mushrooms, and garlic in a skillet before transferring them to the slow cooker. Add the remaining ingredients (except for the sour cream) and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the sour cream during the last 30 minutes of cooking.

Adding Vegetables:

Feel free to add other vegetables to the stroganoff, such as bell peppers, peas, or carrots. Add them to the Instant Pot along with the mushrooms.

Herbs and Spices:

Experiment with different herbs and spices to customize the flavor of the stroganoff. Thyme, rosemary, and bay leaf are all good options.

Lemon Juice:

A squeeze of fresh lemon juice at the end can brighten up the flavors of the stroganoff.

Browning the Beef:

Don’t skip the step of searing the beef! This is crucial for developing a rich, flavorful sauce. Make sure to sear the beef in batches to avoid overcrowding the pot.

Deglazing the Pot:

Deglazing the pot with sherry or wine is another important step for adding flavor to the stroganoff. Be sure to scrape up all the browned bits from the bottom of the pot.

Natural Pressure Release:

Allowing the Instant Pot to naturally pressure release for 10 minutes helps to prevent the beef from becoming tough.

Simmering the Sauce:

Simmering the sauce after adding the sour cream helps to thicken it and meld the flavors together. Be careful not to boil the sauce, as this can cause the sour cream to curdle.

Adjusting the Seasoning:

Always taste the stroganoff and adjust the seasoning with salt and pepper as needed. The amount

Conclusion:

So, there you have it! This Instant Pot Beef Stroganoff recipe is truly a game-changer, and I wholeheartedly believe it’s a must-try for anyone looking for a comforting, flavorful, and incredibly easy meal. Forget spending hours slaving over the stove; with the magic of the Instant Pot, you can have a creamy, dreamy Beef Stroganoff on the table in under an hour. It’s the perfect weeknight dinner solution, and elegant enough to serve to guests. Trust me, your family and friends will be begging for seconds!

What makes this recipe so special? First and foremost, it’s the incredible depth of flavor. The combination of tender beef, sautéed mushrooms, rich sour cream, and a hint of Dijon mustard creates a symphony of tastes that will tantalize your taste buds. And because it’s cooked in the Instant Pot, the beef becomes unbelievably tender and succulent, practically melting in your mouth. Plus, the pressure cooking process infuses every ingredient with flavor, resulting in a Stroganoff that’s far more complex and satisfying than anything you can achieve on the stovetop in the same amount of time.

But the best part? This recipe is incredibly versatile! While I personally love serving it over a bed of perfectly cooked egg noodles, there are so many other delicious options to explore. For a lighter meal, try serving it over cauliflower rice or zucchini noodles. Or, for a heartier dish, spoon it over mashed potatoes or even creamy polenta. You could also add a sprinkle of fresh parsley or dill for a pop of color and freshness. And if you’re feeling adventurous, why not experiment with different types of mushrooms? Cremini, shiitake, or even a mix of wild mushrooms would all be fantastic additions.

Serving Suggestions and Variations:

• Serve over egg noodles, mashed potatoes, rice, or cauliflower rice.
• Garnish with fresh parsley, dill, or chives.
• Add a splash of dry sherry or white wine for extra flavor.
• Substitute beef broth with bone broth for added nutrients.
• Try different types of mushrooms, such as cremini, shiitake, or portobello.
• For a spicier kick, add a pinch of red pepper flakes.
• If you don’t have sour cream, you can use Greek yogurt as a substitute (though the flavor will be slightly different).

I’ve poured my heart into perfecting this Beef Stroganoff Instant Pot recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s so easy to make that even beginner cooks can achieve amazing results. So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the best Beef Stroganoff of your life!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and leave a comment below. I’d love to hear about your experience, any variations you tried, and how much you enjoyed it. Sharing your feedback helps me improve the recipe and inspires other readers to give it a try. Happy cooking!

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