Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff is the ultimate comfort food that the whole family will love! Complete with a creamy stroganoff sauce, tender chunks of beef stew meat, and fresh mushrooms - no cream of mushroom soup in this recipe! Serve this beef stroganoff over egg noodles with a healthy serving of that savory sauce.
Equipment
Ingredients
- 1/4 cup vegetable oil
- 1 yellow or white onion (finely diced)
- 1½ lbs beef stew meat
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 cup beef broth
- 1 cup sliced fresh mushrooms
- 2 tablespoons Worcestershire sauce
- 1 cup full-fat sour cream
Instructions
- Set the Instant Pot to the sauté function. Add the oil and finely diced onion. Cook for 2-3 minutes or until the onions are softened.* Use a wooden spoon or spatula to stir the onion so it does not burn and stick to the pot while cooking.1/4 cup vegetable oil, 1 yellow or white onion
- Add in the beef stew meat, garlic powder, kosher salt, thyme, and black pepper. Stir and cook until all sides of the beef stew meat has a nice brown sear on it. * No need to cook the beef stew all the way through to temperature. Just focus on getting a nice sear on the outsides.1½ lbs beef stew meat, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Turn the sauté function off.
- Stir in the beef broth, sliced mushrooms, and Worcestershire sauce. Making sure to scrape up any browned bits off of the bottom of the instant pot.1 cup beef broth, 1 cup sliced fresh mushrooms, 2 tablespoons Worcestershire sauce
- Put the lid on the Instant pot and set the valve to the 'sealed' position. Cook on HIGH pressure for 17 minutes.
- When the cook time is done, let the instant pot do a natural pressure release for 10 minutes. * A natural pressure release means don't move the valve, don't open the lid, instead just let it sit there for 10 minutes while it counts up.
- Remove the lid and stir in the sour cream until combined and smooth. Serve immediately over rice, cooked egg noodles, or mashed potatoes.* If the gravy sauce is looking too thin for your liking then add a cornstarch slurry (before adding the sour cream) to help thicken the gravy. Mix together 1 tablespoon cornstarch + 1 tablespoon cold water until smooth. Stir it into the beef stroganoff and let it sit/cook for a few minutes until it thickens the sauce. Then stir in the sour cream.1 cup full-fat sour cream
Notes
Thicker Gravy? : If you want a thicker gravy then there is an easy fix for it! Some people want a thinner gray while others prefer a thicker and heartier gravy. I recommend waiting until the beef stroganoff is done cooking and then deciding if you want it thicker.
In a small bowl stir together 1 tablespoon cornstarch + 1 tablespoon cold water until it's smooth and no lumps remain. Add it into the instant pot and let it cook for a few minutes until it's thickened. Add the cornstarch slurry before adding the sour cream, that way you can determine how thick you want the gravy.
Nutrition
Calories: 336kcal | Carbohydrates: 6g | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 687mg | Potassium: 591mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg
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