Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a creamy, savory delight that features tender beef and earthy mushrooms enveloped in a rich sauce, all served over egg noodles. This comforting dish cooks in just 30 minutes, making it perfect for busy weeknights or special gatherings. With minimal effort and maximum flavor, it’s destined to be a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs beef chuck roast, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 8 oz button or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
Instructions
- Prepare the ingredients by cutting the beef and chopping the onions and mushrooms.
- Set your Instant Pot to 'Sauté' mode. Add olive oil and sauté the onions until translucent. Stir in garlic until fragrant.
- Add the seasoned beef and brown on all sides to lock in flavor.
- Incorporate mushrooms, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Close the lid and set the Instant Pot to high pressure for 15 minutes.
- Once done, carefully release steam and stir in sour cream until smooth.
- Serve over egg noodles or rice.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For a lighter version, substitute chicken or turkey for beef. - Add a splash of red wine for an elevated flavor profile. - Leftovers can be stored in an airtight container for up to three days; reheat gently with a splash of broth.