Description
Quick Instant Pot Beef Stroganoff is a creamy, comforting dish made fast with tender chunks of beef, sautéed mushrooms, and a tangy sour cream sauce. Perfect for weeknight dinners, it’s rich, flavorful, and ready in under 40 minutes using your Instant Pot.
Ingredients
1.5 pounds beef stew meat
1 medium yellow onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
8 ounces egg noodles, cooked
3/4 cup sour cream
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Set Instant Pot to sauté mode. Add a drizzle of oil and cook diced onion until translucent.
2. Stir in minced garlic and sauté for 1 minute until fragrant.
3. Add beef stew meat, season with salt and pepper, and brown the meat on all sides. Work in batches if needed.
4. Add mushrooms, then pour in beef broth. Stir in Worcestershire sauce and Dijon mustard. Scrape up browned bits from the bottom.
5. Seal the lid and pressure cook on high for 15 minutes. Let it naturally release for 10 minutes, then quick release the rest.
6. Turn Instant Pot back to sauté. Stir in cornstarch slurry if using, and let the sauce thicken for a few minutes.
7. Add sour cream and stir gently until the sauce is creamy and smooth.
8. Serve the beef stroganoff over warm cooked egg noodles. Garnish with chopped parsley if desired.
Notes
Deglaze the pot properly after browning to avoid a burn warning during pressure cooking.
Temper the sour cream before adding to the hot sauce to keep it from curdling.
For extra richness, you can substitute half the sour cream with heavy cream or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 485
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg