Creamy Instant Pot Beef Stroganoff: Classic Comfort Food Made Easy Recipe

Introduction

This Creamy Instant Pot Beef Stroganoff is a comforting classic made easy with just one pot. Tender beef strips and mushrooms simmer in a rich, creamy sauce, served over egg noodles for a satisfying meal perfect any day of the week.

Ingredients

• 1.5 lbs beef sirloin or stew meat (cut into thin strips or bite-sized pieces)
• 2 tbsp olive oil or butter (for sautéing)
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 8 oz mushrooms (sliced, cremini or button)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• 1 cup sour cream
• 2 tbsp all-purpose flour (for thickening)
• 12 oz egg noodles
• Salt and pepper, to taste
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Set the Instant Pot to ‘Sauté’ mode and add the olive oil or butter. Season the beef strips with salt and pepper, then brown them in batches. Remove and set aside.
2. Step 2: In the same pot, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown.
3. Step 3: Deglaze the pot with a small amount of beef broth, scraping up any browned bits. Add the remaining broth, Worcestershire sauce, Dijon mustard, and paprika. Stir to combine.
4. Step 4: Return the browned beef to the pot. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 15 minutes. Allow for a natural release for 10 minutes, then manually release any remaining pressure.
5. Step 5: In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the pot, allowing the sauce to thicken. If the sauce is too thick, add a bit more broth.
6. Step 6: While the beef is cooking, prepare the egg noodles according to the package instructions.
7. Step 7: Serve the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh parsley and enjoy!

Tips & Variations

• For extra richness, substitute half the sour cream with cream cheese or Greek yogurt.
• Use cremini mushrooms for a deeper, earthier flavor compared to button mushrooms.
• If you prefer a thicker sauce, increase the flour slightly or let the sauce simmer on ‘Sauté’ mode for a few minutes after adding the sour cream mixture.
• Swap the egg noodles for wide pappardelle or even mashed potatoes for a comforting twist.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce if it has thickened. Avoid boiling after adding sour cream to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use stew meat, sirloin, or even tender cuts like ribeye. Just slice the beef thinly to ensure it cooks quickly and stays tender.

Is it possible to make this recipe without an Instant Pot?

Absolutely. Brown the beef and sauté the vegetables in a large skillet or Dutch oven, then simmer everything with the broth and seasonings on low heat until the beef is tender, about 45-60 minutes. Finish by stirring in the sour cream and flour mixture.

Creamy Instant Pot Beef Stroganoff: Classic Comfort Food Made Easy Recipe

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★★★★★

4.7 from 143 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This classic Creamy Instant Pot Beef Stroganoff is a comforting and easy-to-make dish, perfect for a hearty weeknight dinner. Tender strips of beef sirloin cooked with mushrooms, onions, and a rich sour cream sauce, all prepared conveniently in the Instant Pot. Served over buttery egg noodles and garnished with fresh parsley, this recipe delivers traditional flavors with a modern twist and minimal effort.

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Ingredients

Scale 1x2x3x

Beef and Sauce

• 1.5 lbs beef sirloin or stew meat, cut into thin strips or bite-sized pieces
• 2 tbsp olive oil or butter (for sautéing)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• 1 cup sour cream
• 2 tbsp all-purpose flour (for thickening)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Pasta

• 12 oz egg noodles

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Instructions

1. Brown the beef: Set the Instant Pot to ‘Sauté’ mode and add the olive oil or butter. Season the beef strips with salt and pepper, then brown them in batches until nicely seared. Remove the beef and set it aside.
2. Sauté vegetables: In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms have released their moisture and start to brown.
3. Deglaze and combine liquids: Pour a small amount of beef broth into the pot to deglaze, scraping up any browned bits stuck to the bottom. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, and paprika, stirring everything to combine.
4. Pressure cook: Return the browned beef strips to the pot. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high pressure for 15 minutes. Once cooking is complete, allow a natural release for 10 minutes, then carefully release any remaining pressure manually.
5. Thicken the sauce: In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the hot pot contents, allowing the sauce to thicken. If the sauce is too thick, add a little more beef broth to reach your desired consistency.
6. Prepare noodles: While the beef cooks, prepare the egg noodles according to the package instructions, usually boiling until tender. Drain and set aside.
7. Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a warm, comforting meal.

Notes

• For best results, use sirloin or stew meat that is thinly sliced to ensure tender beef.
• You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
• To make this dish dairy-free, use coconut cream instead of sour cream and a dairy-free thickener.
• If you prefer, use gluten-free noodles to adapt this recipe for gluten intolerance.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
• Feel free to add a splash of white wine during the deglazing step for extra depth of flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Keywords: beef stroganoff, instant pot recipes, creamy beef stroganoff, easy dinner, comfort food, beef recipe, crockpot, pressure cooker dinner