Instant Pot Creamy Beef Stroganoff

$To make Instant Pot Beef Stroganoff, gather these items: - 1 lb beef stew meat, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour - 8 oz egg noodles - 2 tablespoons olive oil - Fresh parsley for garnish When choosing your beef, look for meat that is bright red and well-marbled. This ensures tenderness. For mushrooms, pick ones that are firm and smooth. Avoid any that are slimy or discolored. Fresh parsley should be vibrant green and free of wilting. If you cannot find beef stew meat, use cubed chuck roast or sirloin. For a lighter dish, swap sour cream with Greek yogurt. Use vegetable broth instead of beef broth if you prefer a vegetarian option. If you want to skip egg noodles, try wide rice noodles or even spiralized zucchini for a low-carb twist. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 lb beef stew meat - 1 medium onion - 2 cloves garlic - 8 oz mushrooms - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper - 1 cup sour cream - 2 tablespoons all-purpose flour - 8 oz egg noodles - 2 tablespoons olive oil - Fresh parsley for garnish Next, cut the beef into small pieces. Dice the onion and mince the garlic. Slice the mushrooms. This prep makes cooking fast and easy. Set your Instant Pot to Sauté mode. Add the olive oil and let it heat. Then, add the beef stew meat. Season with salt and pepper. Cook for about 5 minutes until it’s browned. Now, stir in the diced onion and minced garlic. Cook until the onion turns soft and clear, about 2-3 minutes. Next, add the sliced mushrooms, Worcestershire sauce, paprika, and thyme. Mix everything well. Pour in the beef broth. Scrape the pot's bottom to get all the tasty bits. Close the lid and set the valve to sealing. Switch to Pressure Cook mode for 10 minutes. After cooking, let the pot sit for 5 minutes for natural release. Then, quick release any remaining pressure. In a small bowl, mix the flour and sour cream until smooth. Stir this into the beef and mushroom sauce. Mix it well until everything is combined. Now, add the egg noodles directly into the pot. Stir to make sure the noodles are covered. If needed, add a bit more beef broth. Seal the lid again and set to Pressure Cook for 4 minutes. Once done, do a quick release. Stir the stroganoff gently until the noodles are coated in the creamy sauce. Taste and adjust seasoning if you need to. Serve the beef stroganoff on plates, and don’t forget the fresh parsley on top for a nice touch. Enjoy your meal! To make the sauce rich and creamy, blend the sour cream and flour first. This step helps avoid lumps. Slowly mix it into the pot after cooking the beef. Stir well to coat everything in the sauce. Taste your dish before serving. Adjust with salt, pepper, or more Worcestershire sauce if needed. Using the Instant Pot is simple. First, make sure the lid is sealed tight. Always set the valve to sealing before cooking. When it's done, let it release naturally for a few minutes. This helps keep the meat tender. If you have time, let it release fully for best results. When serving beef stroganoff, garnish with fresh parsley for color. This adds a bright touch to the meal. Serve it with a side salad or crusty bread. The bread is great for soaking up the sauce. You can also add a sprinkle of grated cheese on top for extra flavor. Enjoy your delicious meal! Pro Tips Brown the Beef: Ensure the beef is well-browned before adding other ingredients for a richer flavor. Use Quality Broth: A good quality beef broth enhances the overall taste of the stroganoff. Adjust Consistency: If the sauce is too thick, add a splash of beef broth to loosen it up. Garnish for Freshness: Fresh parsley not only adds color but also brightens the flavors of the dish. {{image_2}} To make a vegetarian version, I swap the beef for hearty mushrooms or lentils. Use 16 oz of mushrooms, like cremini or portobello, for a rich taste. Sauté the mushrooms as you would the beef. Add vegetable broth instead of beef broth for a depth of flavor. The sour cream can stay or use a plant-based version. This dish remains creamy and satisfying without meat. If you want to change the protein, chicken works great. Use 1 lb of diced chicken breast or thighs. Cook it in the same way as the beef. You can also try pork. Use 1 lb of pork tenderloin, cut into chunks. For a lighter option, shrimp can be a fun twist. Add shrimp for the last few minutes of cooking to keep them tender. To boost flavor, consider adding fresh herbs. Thyme and rosemary brighten the dish. Try a splash of white wine during cooking for extra depth. You might also add a touch of Dijon mustard or a spoonful of cream cheese for creaminess. For spice lovers, a pinch of red pepper flakes can add a nice kick. After enjoying your Instant Pot Beef Stroganoff, let the leftovers cool. Place them in an airtight container. Store them in the fridge for up to three days. Make sure to label the container with the date. This way, you can track how fresh it is. To reheat, you have a few options. You can use the microwave for quick warming. Place a portion in a bowl and cover it with a paper towel. Heat for about 1-2 minutes, stirring halfway for even warmth. If you prefer the stovetop, add the stroganoff to a pan. Heat it over low heat, stirring until hot. You can add a splash of beef broth if it seems too thick. If you want to freeze your stroganoff, it’s best to do so without the noodles. The sauce freezes well, but cooked noodles can become mushy. Store the sauce in a freezer-safe container. It will last for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop and cook fresh noodles on the side. This keeps everything tasty and fresh. Yes, you can use different types of noodles. Egg noodles are classic, but you can try others. Fettuccine or penne work well, too. Just adjust the cooking time if needed. For example, thinner noodles may cook faster. Always check the package for cooking times. To make beef stroganoff gluten-free, swap out the flour. Use cornstarch or a gluten-free flour blend. You also need gluten-free noodles. Many brands offer great options now. Always read labels to ensure the products are gluten-free. This way, you can enjoy the same great taste! Beef stroganoff is rich and creamy, so serve it with light sides. A simple green salad pairs well. You can also add steamed veggies, like broccoli or green beans. These add color and balance the meal. For a heartier option, serve it with crusty bread or rice. In this blog post, we explored key ingredients and step-by-step instructions for making Beef Stroganoff. I shared tips on selecting ingredients, suggested easy substitutions, and highlighted the best cooking methods. We discussed variations like vegetarian options and how to store leftovers effectively. Remember, custom touches can make your dish your own. With these easy steps, you can create a delicious meal that suits your taste. Enjoy cooking and sharing your Beef Stroganoff!$

Instant Pot Creamy Beef Stroganoff

A rich and creamy beef stroganoff made effortlessly in the Instant Pot.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce (non-alcoholic)
1 teaspoon paprika
1 teaspoon dried thyme
to taste Salt and pepper
1 cup sour cream
2 tablespoons all-purpose flour
8 oz egg noodles
2 tablespoons olive oil
for garnish Fresh parsley

Instructions

Set the Instant Pot to Sauté mode. Add olive oil and let it heat. Add the beef stew meat, seasoning with salt and pepper, and brown for about 5 minutes.
Stir in the diced onion and minced garlic, cooking until the onion is translucent (about 2-3 minutes).
Add the sliced mushrooms, Worcestershire sauce, paprika, thyme, and mix well.
Pour in the beef broth, scraping the bottom of the pot to deglaze and get all the brown bits.
Close the lid and set the valve to sealing. Switch to Pressure Cook mode and set the timer for 10 minutes. After the cooking cycle is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
In a small bowl, mix the flour and sour cream until smooth. Stir this mixture into the beef and mushroom sauce in the pot, mixing thoroughly until well combined.
Add the egg noodles directly into the pot and stir to combine. If needed, add a bit more beef broth to ensure the noodles are submerged. Seal the lid again and set to Pressure Cook for 4 minutes.
Once done, perform a quick release. Stir the stroganoff until the noodles are well coated in the creamy sauce. Taste and adjust seasoning if necessary.
Plate the beef stroganoff, garnishing with fresh parsley.

Notes

Serve with fresh parsley for garnish.

Keyword beef, creamy, instant pot, pasta, stroganoff