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Beef Stroganoff takes me back to my childhood. I’ve taken this hearty nostalgic comfort food and made it an easy and fast recipe for any day of the week.
Why We Love This Recipe
- This recipe is super simple to make in less than 30 minutes and it tastes like you’ve cooked it all day.
- The pressure cooker (Instant Pot) helps to make the beef fork tender with full all day-cooked beef flavor.
- The gravey is creamy with just the right amount of tanginess.
Ingredients
The exact ingredient amounts are listed in the recipe card below.
Let’s Make Instant Pot Beef Stroganoff
- Dice the stew meat into bite-sized pieces and liberally salt and pepper.
- Dice the onions into small pieces.
- Clean and quarter the mushrooms.
- Set the Instant Pot (pressure cooker) to saute.
- Add olive oil to the pot.
- Working in small batches, sear the beef chunks. Once browned, set pieces in a bowl or on a plate.
- Add onions to the pot and cook for 2-3 minutes.
- Add mushrooms into the pot with the onions and cook for another 3 minutes.
- Stir in the flour.
- Add the mustard, beef broth, and wine.
- Place beef and any juices that are on the plate into the pot.
- Cover the pressure cooker, set it to manual and cook for 15 minutes with automatic release.
- When the beef stroganoff is done, open the lid and reset the mode to saute.
- Mix the cornstarch and water until it’s a creamy paste.
- Stir the cornstarch water paste into the pot to thicken the gravy.
- Remove the inner pot from the pressure cooker.
- Whisk in sour cream.
- Serve over cooked egg noodles and garnish with fresh parsley.
Krazy Kitchen Mom Tips
- As a shortcut, I like to buy beef that is already cut and labeled “stew meat” for this recipe.
- If you cannot find stew meat, buy chuck or bone-in short rib which are the most commonly used beef for stews.
- Do not skip the first cooking step of this recipe where you sear the beef in olive oil. The searing locks in the deep beef flavors by caramelizing the natural sugar and juices.
More KKM Comfort Food Recipes
Instant Pot Beef Stroganoff
Beef Stroganoff takes me back to my childhood. I've taken this hearty nostalgic comfort food and made it an easy recipe any day of the week.
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Servings: 4 servings
Ingredients
- 1-1/2 lbs stew meat (chuck or bone-in short rib
- 1 tbsp olive oil
- 6 oz. white or crimini mushrooms
- 3 tbsp flour
- 1/2 cup white wine
- 2 cups beef broth
- 2 tbsp Dijon mustard
- 3 tbsp corn starch
- 3 tbsp cold water
- 1/3 cup sour cream
- 12 oz. bag egg noodles
- fresh parsley for garnish
Instructions
- Dice the stew meat into bite-sized pieces and liberally salt and pepper.
- Dice the onions into small pieces.
- Clean and quarter the mushrooms.
- Set the Instant Pot (pressure cooker) to saute.
- Add olive oil to the pot.
- Working in small batches, brown the beef. Once browned, set pieces in a bowl or on a plate.
- Add onions to the pot and cook for 2-3 minutes.
- Add mushrooms into the pot with the onions and cook for another 3 minutes.
- Stir in the flour.
- Add the mustard, beef broth, and wine.
- Place beef and any juices that are on the plate into the pot.
- Cover the pressure cooker, set it to manual mode, and cook for 15 minutes with automatic release.
- When the beef stroganoff is done, open the lid and reset the mode to saute.
- Mix the cornstarch and water until it's a creamy paste.
- Stir the cornstarch water paste into the pot to thicken the gravy.
- Remove the inner pot from the pressure cooker.
- Whisk in sour cream.
- Serve over cooked egg noodles and garnish with fresh parsley.
Notes
Krazy Kitchen Mom Tips:
- As a shortcut, I like to buy beef that is already cut and labeled “stew meat” for this recipe.
- If you cannot find stew meat, buy chuck or bone-in short rib which are the most commonly used beef for stews.
- Do not skip the first cooking step of this recipe where you sear the beef in olive oil. The searing locks in the deep beef flavors by caramelizing the natural sugar and juices.
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