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To make a tasty Instant Pot Beef Stroganoff, you need these main ingredients: - 1 pound beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button are best) - 3 cups low-sodium beef broth - 1 teaspoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 1 cup sour cream, at room temperature - 3 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening) - 12 ounces uncooked egg noodles - Fresh parsley, finely chopped (for garnish) While serving your beef stroganoff, you can add some optional garnishes for extra flair: - A sprinkle of fresh parsley - A dollop of sour cream - Freshly cracked black pepper Using quality ingredients makes a big difference in flavor. Here are some tips: - Choose fresh beef sirloin for the best taste. - Use low-sodium beef broth to control salt levels. - Fresh mushrooms add a richer flavor compared to canned. - Opt for real Dijon mustard, as it enhances the dish's depth. - Ensure your sour cream is at room temperature for a smooth sauce. When you focus on ingredient quality, your Instant Pot Beef Stroganoff will shine. Enjoy the process and the flavors! {{ingredient_image_2}} Start by setting your Instant Pot to Sauté mode. Wait a bit for it to heat up. Add 1 tablespoon of olive oil to the pot. Swirl the oil to coat the bottom well. This helps to prevent sticking and gives flavor. Next, add 1 pound of thinly sliced beef sirloin. Do this in batches to avoid crowding. Sear the beef for about 2-3 minutes on each side. You want it to turn a nice brown color. Once done, take the beef out and place it on a plate. This step adds a lot of flavor to your dish. Now, it’s time for the aromatics. In the same pot, add 1 medium chopped onion and 2 minced garlic cloves. Sauté for about 2-3 minutes. You want the onion to become soft and clear. Then, add 8 ounces of sliced mushrooms. Cook these for another 3-4 minutes until they release their juices and soften up. After the veggies are done, pour in 3 cups of low-sodium beef broth. Add 1 teaspoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme. Make sure to season with salt and pepper to taste. Stir it all together. Put the browned beef back into the pot. Close the lid tightly. Set the pressure valve to sealing. Select Manual mode and cook on high pressure for 10 minutes. Once the time is up, do a quick release of the pressure. Turn the valve to venting carefully to avoid steam burns. After the pressure is gone, open the lid. Stir in 1 cup of sour cream and the cornstarch mixture (3 tablespoons cornstarch mixed with 3 tablespoons cold water). Switch back to Sauté mode. Cook for 2-3 minutes, stirring until the sauce thickens to your liking. Meanwhile, cook 12 ounces of egg noodles in a separate pot according to package instructions. Drain the noodles when they’re ready. To serve, place the cooked egg noodles on plates. Ladle the beef stroganoff sauce over the noodles. For a lovely touch, sprinkle some fresh chopped parsley on top. This makes the dish look nice and adds flavor. Enjoy your comforting meal! To make the best beef stroganoff, follow these simple tips: - Use beef sirloin for a tender bite. - Slice the beef thinly for quick cooking. - Sear the beef well to lock in flavors. - Don't skip the Worcestershire sauce; it adds depth. - Let the sour cream reach room temperature for smooth mixing. Watch out for these common pitfalls: - Overcooking the beef can make it tough. - Adding sour cream too early can curdle it. - Forgetting to season the dish can lead to blandness. - Not stirring the cornstarch mixture well can cause lumps. Try these tips to elevate your stroganoff: - Add a splash of white wine for extra richness. - Mix in some fresh herbs like thyme or parsley for freshness. - Swap in different mushrooms for varied taste, like shiitake. - Top with crispy onions for added crunch. Pro Tips Choose the Right Cut: Opt for tender cuts like sirloin or tenderloin for a more succulent stroganoff that cooks quickly and remains juicy. Don’t Skip the Searing: Browning the beef enhances the flavor of the dish, creating a rich and delicious base for your stroganoff. Adjust the Creaminess: For a lighter version, you can substitute sour cream with Greek yogurt, which provides a similar tang without the extra calories. Fresh Herbs Matter: Adding fresh parsley or thyme as a garnish brightens the dish and adds a fresh flavor that complements the richness of the stroganoff. {{image_4}} You can switch out the beef for other meats if you prefer. Chicken breast works well and cooks quickly. Pork tenderloin is another great choice, adding a nice twist. For a different flavor, try turkey or lamb. Each protein will give the dish a unique taste while keeping it hearty. To make this dish gluten-free, use gluten-free pasta instead of egg noodles. You can also replace the cornstarch with a gluten-free thickener like arrowroot. Check your beef broth for gluten-free labels, as some brands may add wheat. These small changes allow everyone to enjoy this comfort dish. For a vegetarian take, use mushrooms and hearty vegetables like zucchini or bell peppers as the main ingredients. Replace the beef broth with vegetable broth for flavor. If you're vegan, swap sour cream for cashew cream or coconut yogurt. You can also use plant-based proteins like tofu or tempeh, making it delicious and filling. After enjoying your beef stroganoff, let it cool. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to cover it well to keep it fresh. To reheat, you have a couple of options. You can use the microwave or the stove. If using the microwave, warm it in short bursts. Stir it every minute to heat evenly. On the stove, add a splash of beef broth and heat on low. Stir until warm. You can also freeze beef stroganoff for later. Place it in a freezer-safe container. Leave some space at the top as it will expand. It can last up to three months in the freezer. To eat, thaw it in the fridge overnight, then reheat. The best way to thicken Beef Stroganoff is by using cornstarch mixed with water. After cooking, stir in the cornstarch mixture. Cook it on sauté mode for a few minutes. This method gives a nice, creamy texture. You can also use sour cream for added richness. Yes, you can use fresh mushrooms instead of canned. Fresh mushrooms add great flavor and texture. I recommend using cremini or button mushrooms. They both work well in this dish. Just slice them and add them to the pot when sautéing. You know the beef is perfectly cooked when it is tender and no longer pink. After pressure cooking for 10 minutes, the beef should be soft. If you want to check, cut a piece in half. It should be easy to cut and juicy inside. You can serve this dish with egg noodles, rice, or mashed potatoes. The sauce pairs well with many sides. For a fresh touch, add a side salad or steamed veggies. Fresh bread also works well to soak up the sauce. Yes, you can make this recipe without an Instant Pot. You can use a large pot or skillet instead. Just sauté the ingredients as directed, then simmer on low heat until the beef is tender. This may take longer but will still taste great. In this article, I covered how to make Instant Pot Beef Stroganoff, including key ingredients and steps. We discussed tips for perfecting your dish, variations for different diets, and storage methods for leftovers. Finally, I answered common questions to help you succeed. Enjoy making this savory meal—it’s easy and fun! With practice, you’ll impress everyone at the table with your cooking skills.

Hearty Instant Pot Beef Stroganoff

A rich and creamy beef stroganoff made easily in the Instant Pot, served over egg noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound beef sirloin, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced, preferably cremini or button
  • 3 cups beef broth, low-sodium
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 1 cup sour cream, at room temperature
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)
  • 12 ounces egg noodles, uncooked
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Prepare the Instant Pot: Set your Instant Pot to the Sauté mode and allow it to heat up. Add the olive oil and swirl to coat the bottom of the pot.
  • Brown the Beef: In batches, add the thinly sliced beef sirloin to the pot. Sear for about 2-3 minutes on each side until browned. Once browned, remove the beef from the pot and set it aside on a plate.
  • Sauté Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
  • Cook the Mushrooms: Add the sliced mushrooms to the pot. Continue to sauté for about 3-4 minutes until the mushrooms have released their juices and are tender.
  • Combine Ingredients: Pour in the beef broth and add the Worcestershire sauce, Dijon mustard, and dried thyme. Return the browned beef to the pot. Season the mixture with salt and pepper, stirring everything together to combine.
  • Pressure Cook: Close the lid securely on the Instant Pot. Ensure the pressure valve is set to sealing, then select Manual mode and cook on high pressure for 10 minutes.
  • Release Pressure: When the cooking time is up, carefully do a quick release of the pressure by turning the valve to venting. Use caution, as steam will escape.
  • Thicken the Sauce: After the pressure has fully released, open the lid and stir in the sour cream and cornstarch mixture. Switch the Instant Pot back to Sauté mode and cook for an additional 2-3 minutes, stirring continuously, until the sauce has thickened to your desired consistency.
  • Cook the Noodles: While the stroganoff is thickening, prepare the egg noodles in a separate pot according to package instructions. Once cooked, drain the noodles and set them aside.
  • Serve: Ladle the hearty beef stroganoff sauce generously over the cooked egg noodles. Garnish with a sprinkle of fresh chopped parsley for an added touch of color and flavor.

Notes

For an elegant presentation, serve the stroganoff in shallow bowls with a sprig of fresh parsley on top.
Keyword beef, Instant Pot, pasta, stroganoff