[ad_1]
Hearty, comforting Instant Pot beef stroganoff is a memorable recipe you will want to repeat!
Chunks of savory fork tender meat, noodles, and mushrooms are stewed in a herb and wine-flavored sauce, and finished with sour cream.
Best of all, the Instant Pot makes it so easy to get that delicious slow-cooked flavor in under an hour!
An Instant Pot Favorite
- The full-bodied flavor of beef stroganoff is rich and delicious, perfect over pasta or potatoes.
- Who doesn’t love a one-pot meal? Cooking is quick and cleanup is a breeze!
- Pressure cooking gives that slow-cooked flavor in much less time.
How to Cook Beef Stroganoff in the Instant Pot
- Brown beef: Brown the beef in batches per the recipe below.
- Add broth: Deglaze the Instant Pot (scrape up the brown bits) with a bit of broth or wine.
- Cook: Cook meat, broth, mushrooms, & seasonings under high pressure for 35 minutes.
- Thicken sauce: Release the pressure and thicken with a cornstarch slurry. Turn off heat & swirl in sour cream.
This Instant Pot Beef Stroganoff recipe is easy to make. Here are a few tips:
- For the best flavor and tender beef, use chuck. Swap out beef for hamburger to make a ground beef stroganoff.
- If preferred, the browning can be done in a large skillet and transferred to the Instant Pot.
- Be sure to brown in batches. If you add too much beef to the Instant Pot, it will release liquid, and it will not brown.
- Wine is recommended but can be substituted for extra broth.
- Be sure to scrape all of the brown bits from the bottom of the pot to avoid a burn notice.
- Turn off the heat before adding the sour cream, it can curdle if cooked.
What to Serve with Stroganoff
It’s the ultimate comfort food and great with any type of starch. Regardless of what you serve the stroganoff with, the side should be cooked separately.
- Egg Noodles – Serve beef stroganoff over wide egg noodles or homemade egg noodles, cooked separately.
- Mashed Potatoes – Try creamy mashed potatoes or garlic mashed potatoes if you’d prefer.
- Low Carb – Low carb options include cauliflower rice, zucchini noodles, spaghetti squash.
Storing Leftovers
- Leftovers will store for 3-4 days in the refrigerator and 2-3 months in the freezer.
- Reheat from frozen in a covered pot on the stovetop over low heat. Add more beef broth to loosen up the gravy if needed. Store noodles separately, or make fresh ones.
Stroganoff Favorites
Did you love this Instant Pot Beef Stroganoff? Leave us a rating & a comment below!
Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a rich, creamy, and comforting one-pot meal!
-
In a large bowl, combine beef cubes with the flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
-
Turn the Instant Pot on to Saute and add oil. Once heated, remove the beef from the flour mixture, shaking off any excess flour and add it to the instant pot in small batches. Brown 2-3 minutes per side. Remove the beef to a bowl and set aside.
-
Add the onion to the instant pot (adding more oil if needed) and cook for 2-3 minutes or until slightly softened.
-
Deglaze the pan by adding the red wine and using a spatula to scrape any brown bits* off of the bottom. Let the wine simmer 2 minutes.
-
Stir in the beef broth, Worcestershire sauce, Dijon mustard and thyme. Stir in the beef and layer the mushrooms on top.
-
Place the lid on the Instant Pot, ensure the pressure release valve is in the sealing position, and select manual, HIGH pressure for 35 minutes.
-
Once the cooking is completed, quick release the pressure and carefully remove the lid.
-
Turn the Instant Pot on to saute.
-
Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired thickness. You may not need all of the cornstarch mixture.
-
Turn off heat and stir in the sour cream. Taste, and season with additional salt & pepper if needed.
-
Serve over cooked egg noodles.
- For the best flavor and tender beef, use chuck.
- Swap out beef for hamburger to make a ground beef stroganoff.
- If preferred, the browning can be done in a large skillet and transferred to the Instant Pot.
- Be sure to brown in batches. If you add too much beef to the Instant Pot, it will release liquid, and it will not brown.
- Wine is recommended but can be substituted for extra broth.
- Be sure to scrape all of the brown bits from the bottom of the pot to avoid a burn notice.
- Turn off the heat before adding the sour cream, it can curdle if cooked.
Calories: 740 | Carbohydrates: 64g | Protein: 44g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 522mg | Potassium: 1117mg | Fiber: 3g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Instant Pot, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Source link
