Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a comforting classic that brings rich flavors and creamy goodness to your dinner table in no time. Tender strips of beef, earthy mushrooms, and a velvety sauce come together effortlessly in an Instant Pot, making it perfect for busy weeknights or cozy family gatherings. Serve this delightful dish over egg noodles for a satisfying meal that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb beef sirloin (thinly sliced)
- 8 oz fresh mushrooms (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 8 oz egg noodles (cooked separately)
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Slice the beef sirloin into thin strips against the grain. Chop the onion and mushrooms, and mince the garlic.
- Set the Instant Pot to 'Sauté' mode. Heat olive oil, then add onions and garlic; sauté until soft (about 3 minutes). Add mushrooms and cook until they release juices.
- Add the beef strips and season with salt and pepper. Brown the beef for a few minutes.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping any bits from the pot.
- Seal the lid and pressure cook on high for 10 minutes. Quick-release pressure carefully when finished.
- Stir in sour cream until smooth. Serve over cooked egg noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, sear the beef well before adding other ingredients. - Substitute chicken or pork for beef if desired. - To make it gluten-free, use gluten-free noodles or rice.