Instant Pot Beef Stroganoff

A silky sauce with a rich flavor covers bites of tender beef in this easy Instant Pot Beef Stroganoff recipe. Ready in under 30 minutes, this comfort food is perfect for nights when you NEED something that only tastes like it was hard to make.

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Prep: 5

Cook: 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 316kcal

Equipment

Instant Pot

Ingredients

¼ cup vegetable oil
1 medium onion, diced
1 ½ pounds beef stew meat or sirloin steak, cubed
1 ½ teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 cup sliced mushrooms
2 Tablespoons soy sauce
1 cup beef broth
¾ cup sour cream
Cooked egg noodles, mashed potatoes, or rice for serving

Instructions

In an Instant Pot, using the saute function, cook onion in the vegetable oil for 1 minute; add the beef and seasonings (garlic powder, salt, pepper, thyme), stir well.
Cook the beef for 2 minutes, stir, then cook additional 2 minutes to brown the meat evenly.
Add the mushrooms and broth. Cook on HIGH for 17 minutes. Let Instant Pot depressurize for around 10 minutes, then do a quick release; add sour cream and stir well.
Serve over cooked egg noodles, mashed potatoes, or rice.

Notes

To store: Place leftovers in the refrigerator for up to 3 days.
To reheat: Leftovers can be reheated in the microwave or on the stovetop over medium heat. Heat until the internal temperature of the beef reaches 165° Fahrenheit.
To freeze: For best results, separate beef sauce from noodles. Freeze the meat sauce in an airtight container for up to 2 months. Once thawed, reheat on the stovetop over low heat until warmed throughout. If the sauce is too thick, add a splash of beef broth, and serve with freshly-cooked noodles.

If you prefer a thicker gravy, you can make a slurry: in a small bowl add equal amounts of cornstarch and cold water: 1 Tablespoon cornstarch + 1 Tablespoon cold water; whisk till smooth, and no lumps. Add into the liquid and cook a few minutes to thicken using the sauté function of the Instant Pot. Do this before adding the sour cream, so you can determine the thickness you wish for your dish.
The egg noodles can be cooked in the Instant Pot also. Follow the recipe, but increase the amount of beef broth to 2 cups, only cook for 12 minutes on HIGH; depressurize, then add 8 ounces egg noodles and cook an additional 5 minutes on HIGH. Let depressurize again, and then add sour cream, stir well.

Nutrition

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