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- 1 lb beef stew meat, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - ½ teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour (optional, for thickening) - 3 tablespoons olive oil - 8 oz egg noodles - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. The beef stew meat makes the dish hearty. The onion and garlic add great flavor. Mushrooms bring a nice texture and taste. Beef broth serves as the base of the sauce. Worcestershire sauce adds depth. Paprika and thyme bring warmth. Salt and pepper balance all the flavors. Sour cream is key for creaminess. You can use flour to thicken the sauce if needed. Olive oil helps with cooking. Egg noodles will be your base. Finally, fresh parsley brightens the dish. With these ingredients, you are set for a tasty meal. You can feel confident making this dish. {{ingredient_image_2}} Set your Instant Pot to sauté mode. Pour in 2 tablespoons of olive oil. Wait until the oil gets hot. Add 1 pound of beef stew meat. Sear the beef until it turns brown, about 5-7 minutes. Once browned, remove the beef and place it on a plate. In the same pot, add 1 tablespoon of olive oil. Next, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Cook until the onion is soft and clear, which takes about 3-4 minutes. Now, stir in 8 ounces of sliced mushrooms. Keep cooking until the mushrooms are soft, about another 3-4 minutes. This adds a nice flavor to the dish. Put the seared beef back in the pot. Pour in 1 cup of beef broth. Then, add 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, and ½ teaspoon of dried thyme. Don't forget a little salt and pepper. Stir everything together well. Close the lid of the Instant Pot tightly. Make sure the valve is set to sealing. Choose the manual/high pressure setting and cook for 10 minutes. When it’s done, let the pressure release naturally for 5 minutes. After that, do a quick release for any leftover pressure. If you want a thicker sauce, mix 1 cup of sour cream with 2 tablespoons of flour in a small bowl. Stir this mix into the beef stroganoff. If needed, switch the Instant Pot back to sauté mode. Heat for 2-3 minutes, stirring until the sauce gets warm and thick. While the beef stroganoff cooks, boil 8 ounces of egg noodles in a separate pot. Follow the package instructions. When they are done, drain the noodles and set them aside. Once your sauce is creamy, add the cooked egg noodles right into the beef stroganoff. Toss gently to coat each noodle in the rich sauce. Spoon the beef stroganoff onto serving plates. To finish, sprinkle some fresh chopped parsley on top for a nice touch. Enjoy your meal! Searing the beef is key to great flavor. Start by heating the oil until it shimmers. This means it’s hot enough. Add the beef in a single layer. Don’t crowd the pot, as this can steam the meat instead. Sear for about 5-7 minutes until it's nicely browned. This step adds depth to your dish. Remember to remove the beef after searing to avoid overcooking. Taste is personal, so adjust your seasonings. After you add the broth and spices, take a moment to taste. You might want more salt or pepper. The Worcestershire sauce adds umami, but feel free to add more if you like a stronger flavor. If you enjoy a bit of heat, a pinch of red pepper flakes can give it a nice kick. For a rich and creamy sauce, whisk the sour cream well. If you like a thicker sauce, mix in flour. Combine it with the sour cream first to avoid lumps. Stir this mixture into the pot and heat it gently. This helps blend the flavors and creates a luscious texture. Letting it simmer a bit helps deepen the taste. Pro Tips Choose the Right Cut of Beef: For the most tender and flavorful stroganoff, opt for chuck roast or sirloin. These cuts break down beautifully during cooking, making for a richer dish. Don’t Skip the Searing: Searing the beef before pressure cooking adds depth of flavor to the dish. This caramelization process enhances the overall taste of the stroganoff. Adjust the Thickness: If you prefer a thicker sauce, simply whisk together more sour cream and flour, and stir it in at the end. This allows you to customize the texture to your liking. Fresh Herbs for Garnish: Adding fresh parsley just before serving not only brightens the dish visually but also adds a fresh flavor that complements the creamy sauce. {{image_4}} You can make a tasty vegetarian beef stroganoff. Replace beef with hearty mushrooms or jackfruit. Use vegetable broth instead of beef broth. Add more veggies, like zucchini or bell peppers, for extra flavor. Sour cream can be swapped for cashew cream or plain yogurt. This keeps the creamy texture and adds a unique twist. If you need gluten-free beef stroganoff, choose gluten-free noodles. You can also thicken the sauce with cornstarch instead of flour. Make sure the Worcestershire sauce is gluten-free, as some brands contain gluten. This way, you can enjoy this dish without worry. Feel free to try different meats. Chicken or turkey works well in this recipe. Cut it into bite-sized pieces, just like beef. Pork can also be a flavorful option. Adjust cooking times to ensure everything is tender and delicious. This way, you can enjoy various flavors while keeping the dish familiar. After making the beef stroganoff, let it cool down. Store it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to label your container with the date. This way, you can enjoy your meal knowing it's still safe to eat. You can freeze beef stroganoff for later use. First, let it cool completely. Then, place it in a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight before reheating. To reheat, you have a few options. You can warm it on the stove over low heat. Stir it often to ensure even heating. Alternatively, you can use the microwave. Heat it in short bursts, stirring in between. If the sauce seems too thick, add a splash of beef broth or water to loosen it up. This ensures every bite is as tasty as when you first made it! Yes, you can. Beef is traditional, but you can use chicken, pork, or even turkey. Just cut the meat into small pieces. Adjust the cooking time based on the type of meat you choose. Chicken cooks faster, so reduce the pressure time to 8 minutes. To make it creamier, add more sour cream. Start with 1 cup, then taste and adjust. You can also add a splash of heavy cream for an extra rich texture. If you want a thicker sauce, mix in some flour with the sour cream before adding it to the pot. Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. You can add a side of steamed vegetables or a simple salad for freshness. A crusty bread also works great for soaking up the sauce. Beef stroganoff lasts 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave. Add a splash of broth if it seems dry when reheating. You learned how to make a tasty beef stroganoff from scratch. We covered ingredients, step-by-step cooking, and helpful tips. You also discovered fun variations and storage methods. Now, you can impress your family and friends with this dish. Try different meats or go vegetarian to mix things up. Cooking should be fun and easy. I hope you enjoy making beef stroganoff as much as I do. Happy cooking!

Creamy Instant Pot Beef Stroganoff

A rich and creamy beef stroganoff made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb beef stew meat, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 0.5 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 3 tablespoons olive oil
  • 8 oz egg noodles
  • for garnish fresh parsley, chopped

Instructions
 

  • Set your Instant Pot to the sauté mode. Pour in 2 tablespoons of olive oil. Once the oil is hot and shimmering, add the bite-sized pieces of beef stew meat. Sear the beef on all sides until nicely browned, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
  • In the same pot, add the remaining 1 tablespoon of olive oil. Introduce the finely chopped onion and minced garlic. Sauté the mixture until the onion becomes soft and translucent, approximately 3-4 minutes.
  • Stir in the sliced mushrooms and continue sautéing them until they become tender and slightly reduced, about another 3-4 minutes.
  • Return the seared beef back into the pot. Pour in the beef broth and add the Worcestershire sauce, paprika, dried thyme, along with a sprinkle of salt and pepper. Stir thoroughly to combine all the ingredients evenly.
  • Securely close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual/high pressure setting and cook for 10 minutes. When the time is up, allow the pressure to release naturally for 5 minutes, before performing a quick release for any remaining pressure.
  • If you desire a richer, thicker sauce, whisk together the sour cream and flour in a separate small bowl until fully combined. Gently stir this mixture into the beef stroganoff. If necessary, turn the Instant Pot back to sauté mode and heat for an additional 2-3 minutes, stirring until the sauce is warmed through and thickened to your liking.
  • While the beef stroganoff is in progress, boil the egg noodles in a separate pot according to the package instructions. Once cooked, drain the noodles and set them aside.
  • Once your sauce is ready and creamy, add the cooked egg noodles directly into the beef stroganoff. Toss everything together gently, ensuring each noodle is generously coated with the luscious sauce.
  • Use a spoon to portion the beef stroganoff onto serving plates. For an appealing finish, garnish each plate with a sprinkle of fresh chopped parsley before serving.

Notes

For a thicker sauce, whisk sour cream with flour before adding.
Keyword beef, creamy, instant pot, pasta, stroganoff