Savory Instant Pot Beef Stroganoff

$To make this tasty dish, gather the following ingredients: - 1.5 lbs beef sirloin, sliced into thin strips - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening) - 8 oz egg noodles, uncooked - Fresh parsley, chopped (for garnish) You can adjust the recipe to fit your taste. Here are some options: - Add bell peppers for sweetness. - Use different mushrooms like shiitake or portobello. - Swap beef for chicken or turkey. - Try a splash of red wine for depth. Having the right tools makes cooking easier. Here’s what you need: - Instant Pot - Cutting board - Sharp knife - Measuring cups and spoons - Wooden spoon or spatula - Serving bowls for the final dish With these ingredients and tools, you're set to create a delicious beef stroganoff in your Instant Pot. This dish is so satisfying and perfect for any dinner! {{ingredient_image_1}} First, plug in your Instant Pot and set it to the sauté function. Pour in two tablespoons of olive oil. Let it heat up for a minute. This step helps to brown the beef nicely. Slice 1.5 pounds of beef sirloin into thin strips. Add the beef to the pot in batches. Brown it on all sides, then take it out and set it aside. In the same pot, add one diced medium onion. Sauté it until it turns translucent. Next, stir in three minced garlic cloves and eight ounces of sliced mushrooms. Cook until the mushrooms are browned. This brings out their great flavor. Now, return the beef to the pot. Pour in one cup of beef broth, one tablespoon of Dijon mustard, one teaspoon of Worcestershire sauce, and one teaspoon of dried thyme. Add salt and pepper to taste. Stir the mixture well. Then, add eight ounces of uncooked egg noodles. Press the noodles down into the liquid. Close the lid and set the vent to sealing. Cook on high pressure for ten minutes. When the timer goes off, do a quick release of the pressure. Carefully remove the lid. Stir in one cup of sour cream. If you want a thicker sauce, mix two tablespoons of cornstarch with two tablespoons of water and add it now. Sauté for a few minutes until it thickens. Taste it and adjust the seasoning as needed. Serve hot, garnished with fresh chopped parsley. Enjoy your delicious meal! To get tender beef in your stroganoff, use sirloin. Slice it thinly against the grain. This helps break down the fibers. Sear the beef in batches to avoid steaming. Browning adds great flavor. Don't skip this step. After searing, let it rest. This keeps it juicy when you add it back later. Use pre-sliced mushrooms to save time. They cut down on prep. You can also buy diced onions. Another tip is to measure out your broth and spices ahead of time. This way, you can just pour them in when needed. The Instant Pot cooks fast, so having everything ready helps a lot. To boost flavor, add a splash of red wine. It adds depth to the sauce. You can also try fresh herbs like thyme or rosemary for a fragrant touch. A dash of hot sauce can add a nice kick. Lastly, stir in some grated cheese, like Parmesan, for creaminess. These little tweaks make your dish stand out. Pro Tips Choose the Right Cut: Using beef sirloin ensures tenderness and flavor, but you can also try flank steak for a different texture. Don't Skip Browning: Browning the beef before pressure cooking adds depth and richness to the overall flavor of the dish. Adjust Thickness: If you prefer a thicker sauce, allow the cornstarch mixture to cook for a few extra minutes to achieve your desired consistency. Herb Variations: Feel free to experiment with herbs like rosemary or oregano for a unique twist on the traditional flavor profile. {{image_2}} You can make a tasty vegetarian version of beef stroganoff. Instead of beef, use mushrooms or firm tofu. Mushrooms add a nice, meaty texture. Tofu takes on flavors well and is a great protein source. Use vegetable broth instead of beef broth. For creaminess, substitute sour cream with cashew cream or coconut yogurt. These swaps keep the dish rich and flavorful. While beef sirloin is great, you can try other cuts. Chuck roast works well because it becomes tender after cooking. Flank steak is another option; just slice it thin. Ground beef is quick and easy, but adjust the cooking time. Whichever cut you choose, browning the meat first adds depth to the flavor. You can easily make this dish gluten-free. Use gluten-free egg noodles or rice noodles instead of regular ones. They cook well in the Instant Pot. For thickening, substitute cornstarch with arrowroot powder or potato starch. These thickeners work great and keep the sauce smooth. Always check labels to ensure all ingredients are gluten-free. To store leftovers, let the Beef Stroganoff cool down first. Use an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to eat it. When you are ready to eat the leftovers, you can reheat them on the stove. Just add a splash of beef broth to keep it moist. Heat over medium until warm. You can also use the microwave. Put it in a microwave-safe bowl and cover it. Heat for one to two minutes, stirring halfway. You can freeze Beef Stroganoff for later use. First, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. It can stay in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat as mentioned before. Enjoy a tasty meal even on busy days! To make your beef stroganoff creamier, focus on the sour cream. Use full-fat sour cream for a richer taste. You can also add cream cheese for extra creaminess. If you want, adjust the sour cream amount to your liking. A splash of heavy cream at the end will also enhance the texture. Beef stroganoff is best with simple sides. Here are a few great options: - Steamed green beans - Garlic bread - Mashed potatoes - A fresh green salad Each side adds a nice balance to the meal. Choose one or mix a few for variety. Yes, you can use a slow cooker. Just follow these steps: 1. Brown the beef and vegetables in a pan. 2. Transfer them to the slow cooker. 3. Add your broth, mustard, and seasonings. 4. Cook on low for 6-8 hours or high for 3-4 hours. 5. Stir in the sour cream just before serving. Using a slow cooker gives the dish a deep flavor, but it takes longer to cook. In this post, we covered all you need for delicious Instant Pot Beef Stroganoff. You learned about key ingredients, step-by-step cooking, and smart tips. We also explored variations for different diets and how to store the dish. Remember, cooking should be fun and flexible. Feel free to tweak recipes to suit your taste. Enjoy making this meal and sharing it with others!$

Savory Instant Pot Beef Stroganoff

A delicious and creamy beef stroganoff made quickly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

1.5 lbs beef sirloin, sliced into thin strips
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
to taste salt and pepper
1 cup sour cream
2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
8 oz egg noodles, uncooked
for garnish fresh parsley, chopped

Instructions

Set the Instant Pot to the sauté function and heat olive oil. Add the sliced beef in batches, browning it on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until translucent. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned.
Return the beef to the pot. Pour in the beef broth, Dijon mustard, Worcestershire sauce, dried thyme, salt, and pepper. Stir well to combine.
Add the uncooked egg noodles to the pot, pressing them down into the liquid.
Close the lid and set the vent to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is done, do a quick release of the pressure. Carefully remove the lid.
Stir in the sour cream. If you prefer a thicker sauce, add the cornstarch mixture and sauté for a few minutes until thickened.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.

Notes

For a thicker sauce, add cornstarch mixed with water.

Keyword beef, instant pot, pasta, stroganoff