Instant Pot Beef Stroganoff

  • PrepTime: 15 Mins
  • CookTime: 24 Mins
  • TotalTime: 39 Mins

Ingredient

  1. 1 tablespoon vegetable oil
  2. 1 1/2 pounds beef sirloin (cut into bite-sized cubes)
  3. 1 teaspoon kosher salt (or to taste)
  4. 1/4 teaspoon black pepper (or to taste)
  5. 2 tablespoons butter (divided use)
  6. 1 onion (peeled, chopped; about 1 cup)
  7. 2 cloves garlic (minced)
  8. 4 ounces mushrooms (sliced)
  9. 3 cups beef stock (low sodium or unsalted)
  10. 1/4 cup dry white wine (or more stock)
  11. 2 teaspoons Worcestershire sauce
  12. 2 teaspoons Dijon mustard
  13. 12 ounces wide egg noodles
  14. Optional: 1 tablespoon all-purpose flour
  15. 3/4 cup sour cream
  16. Garnish: parsley (fresh chopped)

Instruction

  1. Gather the ingredients.
  2. Set the Instant Pot on "sauté" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
  3. Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.
  4. Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.
  5. Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position to release the remaining pressure.
  6. Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.
  7. Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed. Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.
  8. Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

Note

  1. Sirloin or sirloin tips are excellent choices for the recipe.
  2. If you use a tougher beef cut, such as chuck, add 2 minutes to the initial cooking time.