Instant Pot Recipe: Beef Stroganoff

Beef Stroganoff

This recipe was made using the Instant Pot.  It’s an electric pressure cooker and it’s great for making meals in a hurry…especially if you forgot to prepare your dish in a crock pot before you left for work!

This is the Instant Pot.  If you don’t have one of these, get one!  It can be a life saver.

Instant Pot

Instant Pot Recipe: Beef Stroganoff
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 tbsp. olive oil
  • 2 pounds of beef stew meat
  • ¼ cup of flour
  • salt and black pepper
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup beef broth
  • 3 cups of fresh mushrooms (cut in half or quarters)
  • 8 oz. sour cream
  • 1 tbsp. Dijon mustard or spicy mustard of your choice
  • 16 oz. package of egg noodles, cooked
Instructions
  1. Place flour, salt and pepper in a large baggie and shake to mix. Add beef stew meat and coat with flour mixture.
  2. Set your Instant Pot to "Sauté" setting and add olive oil. Add beef and brown for about 3-5 minutes. Add chopped onion and garlic and brown for about 2 minutes.
  3. Add beef broth and place the close up the Instant Pot. Select the "Meat/Stew" setting on the Instant Pot and set the timer for 35 minutes. Make sure the pressure release valve is in the closed position. We want to pressure cook this for 35 minutes to tenderize the meat.
  4. When done, quick release the pressure valve, open up the lid carefully, and add 8 ounces of sour cream, 1 tablespoon of Dijon mustard, and mushrooms. Stir and let it simmer for about 10 minutes or until the mushrooms are cooked through. Add more salt, pepper, or additional seasonings if desired and thicken the sauce with a little corn starch (or flour) mixed with water.
  5. Serve over prepared noodles with some crusty bread.

 

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28 thoughts on “Instant Pot Recipe: Beef Stroganoff

  1. One of my biggest peeves with stroganoff is that the beef tends to be tough. I’m looking forward to trying it using this Instant pot recipe, thank you for sharing.

  2. The cook time listed at the top says 90 min but the recipe only says 35 min of pressure cooking and 10 simmer. Am I missing something? I just started using my instant pot so I’m new to this.

  3. I can’t wait to try it. Is there any way to still make it if your meat is frozen with no time to thaw it first?

    1. Hi Heather, I’m not sure you could use frozen meat but you could try it and increase the pressure cooking time by maybe 15 minutes. You wouldn’t be able to brown the meat first but it should still turn out fine.

  4. I look forward to using this recipe to use up the mushrooms in my refrigerator for dinner tonight, it sounds delicious!
    When using frozen meat in the IP, I can’t recall ever needing to increase the cook time. I theorize the meat will thaw while the steam is building up, bringing the pot to pressure – it does take longer for the IP to bring the pot to pressure when full of frozen meat though, so be prepared to wait a bit.

  5. i JUST got an instant pot and excited to try this recipe tonight. can you tell me more about the simmer? do i just keep the IP on keep warm?

  6. Hello. Looking forward to trying this out tonite! In #4 where you incorporate mushrooms it says “let it simmer” until mushrooms are cooked. What setting is that done on? Or is that done after the pot is turned off but is still very hot?

  7. This recipe looks delicious. I’m planning on trying it tonight. Is there a way to cook the noodles inside the pot as well along with the rest of the recipe?

    1. I wouldn’t cook the noodles along with the meat since they’ll turn into mush from the pressure. You could add them to the pot before adding the mushrooms to cook but you might need to add some water since the noodles will absorb most of the liquid.

  8. I got my IP in mid-December, and have used it continuously. This is the first recipe I’ve made that wasn’t good or very good. Yes, the beef was tender, but the final result was bland and without taste. I garnished it with fresh chopped parsley, and the the parsley was the only thing that had any flavor. The water for the noodles was very well salted, and of course I added salt at various times throughout the cooking process. I didn’t miss an ingredient, and followed all the instructions.

    While some may like it, I found it blah blah bland. Like something that might be served at a nursing home. Very surprised to find this on a website that incorporates the word foodie. I’m hesitant to try any of your other recipes now.

    Not a hater…just sayin’.

      1. By way of post script, I sprinkled some grated sharp cheddar cheese on top when reheating leftovers, and it improved the dish 1000%. Grated parmesan cheese might even be better, but I didn’t have any in the house. You might consider adding a post script to the recipe adding that for more flavor, some shredded cheese might help. Thanks for responding!

  9. Does this not overheat and cause the “Ovht” error for you? I’ve tried a similar recipe that includes another cup of liquid and I cannot get it to go even 20 minutes without overheating on my IP Smart (the Bluetooth model), which makes me release pressure, scrape the bottom of the pot and restart, greatly increasing my cook time. Do you use the rack for the meat?

    Thanks,

    Bret

    1. Hi Bret, I’ve not had an overheating issue with my IP and I don’t use a rack for the meat but I don’t have the Bluetooth model and I’m not sure if that even contributes to the issue. I wouldn’t think so.

      1. Thanks for the reply :-) . FWIW, I made this again the other night… I browned the meat, pulled it out and deglazed with red wine, added the beef broth, then put the meat back on the rack then piled on the mushrooms and cooked for 20 minutes without an OVHT error. The meat was chewy, so maybe I’ll cook longer next time, but I think I’m onto something since it didn’t overheat!

        Regards,

        Bret

  10. I made this tonight. I only used 1.50 pounds of the stew meat and used WondraFlour in place of flour. Seems ok need a bit more liquid though and more oil

  11. I made this tonight and it was pretty good but the meat was not fork tender as I would have liked. I’m thinking it was because of the quick release in the middle of the recipe. Next time I will allow a bit more time for natural release to keep the meat from toughening at he end.

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