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Instant Pot Beef Stroganoff Quick and Easy Recipe

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To make Instant Pot beef stroganoff, you'll need: - 1 pound beef stew meat, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button) - 1 teaspoon paprika - 2 cups beef broth (low-sodium) - 1 tablespoon Worcestershire sauce - 1 cup sour cream - 2 tablespoons all-purpose flour - Salt and pepper, to taste - Egg noodles (for serving) You can add some fresh parsley, chopped, on top for color and flavor. It brightens the dish and makes it look fancy. If you like, serve with a side of steamed broccoli or a fresh garden salad for a healthy touch. You can swap beef stew meat for other cuts, like chuck roast. If you want a lighter dish, try chicken or turkey instead. For a vegetarian option, use mushrooms and vegetable broth. If you're gluten-free, use cornstarch instead of flour for thickening. - Gather your ingredients: - 1 pound beef stew meat, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 teaspoon paprika - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 cup sour cream - 2 tablespoons all-purpose flour - Salt and pepper, to taste - Egg noodles for serving - Fresh parsley, chopped for garnish - Start by chopping the onion and garlic. Slice the mushrooms. This helps everything cook evenly. 1. Turn on the Instant Pot and select the sauté function. Add olive oil. 2. When the oil gets hot, add the beef in batches. Sear until brown. Remove the beef and set aside. 3. In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until soft. 4. Add sliced mushrooms and paprika. Cook for about 5 minutes. The mushrooms should start to brown. 5. Put the beef back in the pot. Pour in the beef broth and Worcestershire sauce. Mix well. 6. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes. 7. When done, let the pot sit for 10 minutes for natural pressure release. Then, switch the valve to venting. 1. In a small bowl, mix sour cream and flour until smooth. 2. Stir this mixture into the beef in the pot. Turn the sauté function back on. Heat for a few minutes until thickened. 3. Add salt and pepper to taste. Serve the beef stroganoff over cooked egg noodles. Top with chopped parsley for a fresh touch! Searing your beef is key to great flavor. Start with a hot pot. This helps seal in juices. Use olive oil and add the beef in batches. If you crowd the pot, it won’t brown well. Sear each piece for about 3-4 minutes. Look for a deep brown color. This adds a rich taste to your stroganoff. The cooking time for beef stroganoff can change based on your beef. For tougher cuts, add 5 more minutes to the cooking time. If your beef is more tender, stick to the original 15 minutes. Always let the Instant Pot naturally release pressure for a bit. This keeps your beef tender and juicy. To thicken the sauce, mix sour cream with flour before adding it to the pot. This step prevents lumps. Stir it in after cooking. Then, turn on the sauté function again. Heat it gently for a few minutes. This gives you a creamy, smooth sauce. Adjust the seasoning with salt and pepper to taste. {{image_2}} If you don’t like mushrooms, no problem! You can skip them entirely. Instead, add extra vegetables. Try carrots, bell peppers, or peas. They bring color and taste. You can also add more onions for flavor. Just sauté them with the garlic. This way, you keep it creamy and tasty without mushrooms. For a gluten-free version, swap the flour with cornstarch. Mix one tablespoon of cornstarch with cold water. Stir this into the pot after cooking. It thickens the sauce without gluten. Also, choose gluten-free egg noodles or serve it over rice. Both options work well and keep the dish delicious. To make this dish dairy-free, replace sour cream with a dairy-free alternative. Coconut cream or cashew cream works great. These options add a creamy texture without dairy. You can also use almond milk, but it may change the thickness. Adjust the amounts to fit your taste. With these swaps, you’ll still enjoy a rich beef stroganoff. Store any leftover beef stroganoff in an airtight container. Let it cool first. It stays fresh for about three to four days in the fridge. Make sure to keep it at a steady temperature below 40°F to avoid spoilage. Check for any signs of spoilage before eating, like a bad smell or odd color. You can freeze beef stroganoff for later use. Place it in a freezer-safe container or bag. It will keep well for up to three months. Be sure to label your containers with the date. When you’re ready to eat, thaw it in the fridge overnight. This will help it maintain its flavor and texture. To reheat, you can use the microwave or the stove. If using the microwave, heat in short bursts, stirring in between. This helps it heat evenly. If using the stove, warm it over low heat. Add a splash of beef broth or water to help loosen the sauce. Stir until it’s heated through. Enjoy your meal! Yes, you can use other cuts. Top sirloin, flank steak, or chuck roast work well. Just cut them into bite-sized pieces. Each cut gives a different flavor and texture. Always remember, tougher cuts need more time to cook. Choose what you like best! To serve more people, double the ingredients. Use two pounds of beef and increase broth and other items too. You may need to cook in batches. Make sure the Instant Pot is not overcrowded. This keeps everything cooking evenly and tasting great. Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. Each option soaks up the creamy sauce nicely. You can also add steamed broccoli or a fresh salad on the side. These sides add color and crunch to your meal. Yes, you can make this dish ahead of time. Cook it and let it cool before storing. Keep it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth if it gets too thick. This guide covered all the key parts of making a great beef stroganoff. You learned about the main ingredients, cooking tips, and how to store your dish. There are also options for different diets. With these steps, you can make beef stroganoff that fits your taste. Remember, cooking is fun. Feel free to adjust the recipe as needed. Enjoy your meal!

If you’re looking for a quick and easy weeknight dinner, Instant Pot Beef Stroganoff is your answer. With just a few simple ingredients, you can whip up a comforting meal in no time. Trust me, this recipe combines tender beef, creamy sauce, and mushrooms for the perfect dinner. Follow my easy steps, and you’ll impress your family or guests with little effort. Let’s dive in and get cooking!

Ingredients

Main Ingredients

To make Instant Pot beef stroganoff, you’ll need:

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (cremini or button)
  • 1 teaspoon paprika
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • Egg noodles (for serving)

Optional Garnishes

You can add some fresh parsley, chopped, on top for color and flavor. It brightens the dish and makes it look fancy. If you like, serve with a side of steamed broccoli or a fresh garden salad for a healthy touch.

Substitutions

You can swap beef stew meat for other cuts, like chuck roast. If you want a lighter dish, try chicken or turkey instead. For a vegetarian option, use mushrooms and vegetable broth. If you’re gluten-free, use cornstarch instead of flour for thickening.

Step-by-Step Instructions

Preparation Steps

  • Gather your ingredients:
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon paprika
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • Egg noodles for serving
  • Fresh parsley, chopped for garnish
  • Start by chopping the onion and garlic. Slice the mushrooms. This helps everything cook evenly.

Cooking Steps

1. Turn on the Instant Pot and select the sauté function. Add olive oil.

2. When the oil gets hot, add the beef in batches. Sear until brown. Remove the beef and set aside.

3. In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until soft.

4. Add sliced mushrooms and paprika. Cook for about 5 minutes. The mushrooms should start to brown.

5. Put the beef back in the pot. Pour in the beef broth and Worcestershire sauce. Mix well.

6. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes.

7. When done, let the pot sit for 10 minutes for natural pressure release. Then, switch the valve to venting.

Finishing Touches

1. In a small bowl, mix sour cream and flour until smooth.

2. Stir this mixture into the beef in the pot. Turn the sauté function back on. Heat for a few minutes until thickened.

3. Add salt and pepper to taste.

Serve the beef stroganoff over cooked egg noodles. Top with chopped parsley for a fresh touch!

Tips & Tricks

How to Perfect the Searing

Searing your beef is key to great flavor. Start with a hot pot. This helps seal in juices. Use olive oil and add the beef in batches. If you crowd the pot, it won’t brown well. Sear each piece for about 3-4 minutes. Look for a deep brown color. This adds a rich taste to your stroganoff.

Cooking Time Adjustments

The cooking time for beef stroganoff can change based on your beef. For tougher cuts, add 5 more minutes to the cooking time. If your beef is more tender, stick to the original 15 minutes. Always let the Instant Pot naturally release pressure for a bit. This keeps your beef tender and juicy.

Thickening the Sauce

To thicken the sauce, mix sour cream with flour before adding it to the pot. This step prevents lumps. Stir it in after cooking. Then, turn on the sauté function again. Heat it gently for a few minutes. This gives you a creamy, smooth sauce. Adjust the seasoning with salt and pepper to taste.

Variations

Mushroom-Free Options

If you don’t like mushrooms, no problem! You can skip them entirely. Instead, add extra vegetables. Try carrots, bell peppers, or peas. They bring color and taste. You can also add more onions for flavor. Just sauté them with the garlic. This way, you keep it creamy and tasty without mushrooms.

Gluten-Free Alternatives

For a gluten-free version, swap the flour with cornstarch. Mix one tablespoon of cornstarch with cold water. Stir this into the pot after cooking. It thickens the sauce without gluten. Also, choose gluten-free egg noodles or serve it over rice. Both options work well and keep the dish delicious.

Dairy-Free Modifications

To make this dish dairy-free, replace sour cream with a dairy-free alternative. Coconut cream or cashew cream works great. These options add a creamy texture without dairy. You can also use almond milk, but it may change the thickness. Adjust the amounts to fit your taste. With these swaps, you’ll still enjoy a rich beef stroganoff.

Storage Info

Refrigeration Guidelines

Store any leftover beef stroganoff in an airtight container. Let it cool first. It stays fresh for about three to four days in the fridge. Make sure to keep it at a steady temperature below 40°F to avoid spoilage. Check for any signs of spoilage before eating, like a bad smell or odd color.

Freezing Instructions

You can freeze beef stroganoff for later use. Place it in a freezer-safe container or bag. It will keep well for up to three months. Be sure to label your containers with the date. When you’re ready to eat, thaw it in the fridge overnight. This will help it maintain its flavor and texture.

Reheating Tips

To reheat, you can use the microwave or the stove. If using the microwave, heat in short bursts, stirring in between. This helps it heat evenly. If using the stove, warm it over low heat. Add a splash of beef broth or water to help loosen the sauce. Stir until it’s heated through. Enjoy your meal!

FAQs

Can I use different cuts of beef?

Yes, you can use other cuts. Top sirloin, flank steak, or chuck roast work well. Just cut them into bite-sized pieces. Each cut gives a different flavor and texture. Always remember, tougher cuts need more time to cook. Choose what you like best!

How do I adjust the recipe for more servings?

To serve more people, double the ingredients. Use two pounds of beef and increase broth and other items too. You may need to cook in batches. Make sure the Instant Pot is not overcrowded. This keeps everything cooking evenly and tasting great.

What can I serve with beef stroganoff?

Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. Each option soaks up the creamy sauce nicely. You can also add steamed broccoli or a fresh salad on the side. These sides add color and crunch to your meal.

Is it possible to make this recipe in advance?

Yes, you can make this dish ahead of time. Cook it and let it cool before storing. Keep it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth if it gets too thick.

This guide covered all the key parts of making a great beef stroganoff. You learned about the main ingredients, cooking tips, and how to store your dish. There are also options for different diets.

With these steps, you can make beef stroganoff that fits your taste. Remember, cooking is fun. Feel free to adjust the recipe as needed. Enjoy your meal!

To make Instant Pot beef stroganoff, you'll need: - 1 pound beef stew meat, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button) - 1 teaspoon paprika - 2 cups beef broth (low-sodium) - 1 tablespoon Worcestershire sauce - 1 cup sour cream - 2 tablespoons all-purpose flour - Salt and pepper, to taste - Egg noodles (for serving) You can add some fresh parsley, chopped, on top for color and flavor. It brightens the dish and makes it look fancy. If you like, serve with a side of steamed broccoli or a fresh garden salad for a healthy touch. You can swap beef stew meat for other cuts, like chuck roast. If you want a lighter dish, try chicken or turkey instead. For a vegetarian option, use mushrooms and vegetable broth. If you're gluten-free, use cornstarch instead of flour for thickening. - Gather your ingredients: - 1 pound beef stew meat, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 teaspoon paprika - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 cup sour cream - 2 tablespoons all-purpose flour - Salt and pepper, to taste - Egg noodles for serving - Fresh parsley, chopped for garnish - Start by chopping the onion and garlic. Slice the mushrooms. This helps everything cook evenly. 1. Turn on the Instant Pot and select the sauté function. Add olive oil. 2. When the oil gets hot, add the beef in batches. Sear until brown. Remove the beef and set aside. 3. In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until soft. 4. Add sliced mushrooms and paprika. Cook for about 5 minutes. The mushrooms should start to brown. 5. Put the beef back in the pot. Pour in the beef broth and Worcestershire sauce. Mix well. 6. Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes. 7. When done, let the pot sit for 10 minutes for natural pressure release. Then, switch the valve to venting. 1. In a small bowl, mix sour cream and flour until smooth. 2. Stir this mixture into the beef in the pot. Turn the sauté function back on. Heat for a few minutes until thickened. 3. Add salt and pepper to taste. Serve the beef stroganoff over cooked egg noodles. Top with chopped parsley for a fresh touch! Searing your beef is key to great flavor. Start with a hot pot. This helps seal in juices. Use olive oil and add the beef in batches. If you crowd the pot, it won’t brown well. Sear each piece for about 3-4 minutes. Look for a deep brown color. This adds a rich taste to your stroganoff. The cooking time for beef stroganoff can change based on your beef. For tougher cuts, add 5 more minutes to the cooking time. If your beef is more tender, stick to the original 15 minutes. Always let the Instant Pot naturally release pressure for a bit. This keeps your beef tender and juicy. To thicken the sauce, mix sour cream with flour before adding it to the pot. This step prevents lumps. Stir it in after cooking. Then, turn on the sauté function again. Heat it gently for a few minutes. This gives you a creamy, smooth sauce. Adjust the seasoning with salt and pepper to taste. {{image_2}} If you don’t like mushrooms, no problem! You can skip them entirely. Instead, add extra vegetables. Try carrots, bell peppers, or peas. They bring color and taste. You can also add more onions for flavor. Just sauté them with the garlic. This way, you keep it creamy and tasty without mushrooms. For a gluten-free version, swap the flour with cornstarch. Mix one tablespoon of cornstarch with cold water. Stir this into the pot after cooking. It thickens the sauce without gluten. Also, choose gluten-free egg noodles or serve it over rice. Both options work well and keep the dish delicious. To make this dish dairy-free, replace sour cream with a dairy-free alternative. Coconut cream or cashew cream works great. These options add a creamy texture without dairy. You can also use almond milk, but it may change the thickness. Adjust the amounts to fit your taste. With these swaps, you’ll still enjoy a rich beef stroganoff. Store any leftover beef stroganoff in an airtight container. Let it cool first. It stays fresh for about three to four days in the fridge. Make sure to keep it at a steady temperature below 40°F to avoid spoilage. Check for any signs of spoilage before eating, like a bad smell or odd color. You can freeze beef stroganoff for later use. Place it in a freezer-safe container or bag. It will keep well for up to three months. Be sure to label your containers with the date. When you’re ready to eat, thaw it in the fridge overnight. This will help it maintain its flavor and texture. To reheat, you can use the microwave or the stove. If using the microwave, heat in short bursts, stirring in between. This helps it heat evenly. If using the stove, warm it over low heat. Add a splash of beef broth or water to help loosen the sauce. Stir until it’s heated through. Enjoy your meal! Yes, you can use other cuts. Top sirloin, flank steak, or chuck roast work well. Just cut them into bite-sized pieces. Each cut gives a different flavor and texture. Always remember, tougher cuts need more time to cook. Choose what you like best! To serve more people, double the ingredients. Use two pounds of beef and increase broth and other items too. You may need to cook in batches. Make sure the Instant Pot is not overcrowded. This keeps everything cooking evenly and tasting great. Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. Each option soaks up the creamy sauce nicely. You can also add steamed broccoli or a fresh salad on the side. These sides add color and crunch to your meal. Yes, you can make this dish ahead of time. Cook it and let it cool before storing. Keep it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth if it gets too thick. This guide covered all the key parts of making a great beef stroganoff. You learned about the main ingredients, cooking tips, and how to store your dish. There are also options for different diets. With these steps, you can make beef stroganoff that fits your taste. Remember, cooking is fun. Feel free to adjust the recipe as needed. Enjoy your meal!

Instant Pot Beef Stroganoff

Savor the rich flavors of Instant Pot Creamy Beef Stroganoff with this easy recipe! Perfect for busy nights, this dish combines tender beef, savory mushrooms, and a creamy sauce that everyone will love. Follow our step-by-step guide to create a comforting meal in just 50 minutes. Ready to impress your family at dinner? Click through now to discover all the details and make this delicious recipe today!
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Ingredients
  

1 pound beef stew meat, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

1 teaspoon paprika

2 cups beef broth (low-sodium)

1 tablespoon Worcestershire sauce

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper, to taste

Egg noodles (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Turn the Instant Pot on and select the sauté function. Add olive oil to the pot.

    Once the oil is hot, add the beef stew meat in batches (to avoid overcrowding) and sear until browned on all sides. Remove and set aside.

      In the same pot, add onions and garlic, and sauté for 2-3 minutes until translucent.

        Stir in the sliced mushrooms and paprika, cooking until the mushrooms release moisture and start to brown, about 5 minutes.

          Return the beef to the pot, then add beef broth and Worcestershire sauce. Ensure all ingredients are well combined and scrape up any browned bits from the bottom.

            Close the lid of the Instant Pot, set the valve to sealing, and select the manual high-pressure cooking setting for 15 minutes.

              When the cooking time is up, allow for natural pressure release for 10 minutes, then carefully switch the valve to venting to release remaining pressure.

                In a small bowl, mix sour cream and flour until smooth. Stir this mixture into the beef mixture in the pot. Turn the sauté function back on and heat for a few minutes until thickened.

                  Season with salt and pepper to taste.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: Serve the beef stroganoff over cooked egg noodles and garnish with freshly chopped parsley for a pop of color. Enjoy with a side of steamed broccoli or a fresh garden salad.

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