Instant Pot Beef Stroganoff – This is by far the finest and easiest stroganoff I’ve ever tasted! The beef is extremely tender, and the sauce is oh-so-creamy that it simply melts in your mouth! It’s creamy, rich, and filling, and the meat is incredibly soft and tasty. This recipe is simple to make and requires just one dish to clean. In a fraction of the time, the Instant Pot offers me the same warm taste and tender meat. Beef stroganoff is also a great dish for the whole family. My Grandma Dorothy used to prepare it for us after church in enormous amounts, and I have pleasant memories of devouring it with my cousins. Finally, because I think that comfort food should not be limited to a once-in-a-while indulgence, this dish has been lightened up with a few simple, nutritious substitutions. With all the classic tastes and creamy texture of traditional beef stroganoff, prepared incredibly quick and easy in your pressure cooker, BEST Easy Instant Pot Beef Stroganoff will become a family favorite!
About this Instant Pot Beef Stroganoff Recipe:
This is not the Instant Pot Beef Stroganoff cream of mushroom soup recipe you’re searching for. Set the can aside since beef stroganoff is simple to prepare from scratch. You don’t require it.
Instead of using canned soup (or even sour cream), I finished the beef stroganoff in the Instant Pot with plain Greek yogurt. It adds a lot of soothing richness to the stroganoff without adding a lot of fat, and it also adds extra protein.
I used sirloin for the meat, which is lean and cooks up very soft in the Instant Pot. I haven’t tried Instant Pot Beef Stroganoff using ground beef yet, but if you want a ground beef stroganoff, here is the recipe for you (use lean ground beef in place of the ground chicken). It’s just as simple as this recipe, and it takes even less time to prepare.
What is Beef Stroganoff, and how do you make it?
Beef stroganoff is a Russian dish, as you might expect. This dish originally appears in a booklet called “The Gift to Young Housewives” in 1871.
This dish has gone through numerous modifications over the years, and though it is no longer a present to housewives (thank you to the author of the cookbook for first introducing the West to other methods to make beef meals), it is still a present to women. It’s also manufactured in diverse ways in other countries. It all depends on what sort of meat and spices you have on hand when it comes to recipes. Cooks worldwide owe a debt of gratitude for converting recipes into something delicious, inventive, and novel through the years.
The foundation for beef stroganoff remains the same, regardless of its origins or how it has evolved through time: meat + mushrooms + onions + spices + sour cream sauce = melt-in-your-mouth, meaty delight, served over noodles, of course.
Is it possible to do this in the slow cooker?
Yes! There’s no need to worry if you don’t have an Instant Pot. This recipe was first developed for the slow cooker before being re-adapted for the Instant Pot. I wanted to try if I could make the slow cooker version even easier for you because you all enjoyed it so much. So, if you’re craving this Americanized comfort food in these waning days of winter (please, Slow cooker or Instant Pot, both are delicious and will be a favorite with you and your family.
What type of meat should I use?
If you’re unsure what sort of meat to use in a stroganoff, you’re in luck since there are several alternatives. You’ll note that I recommend purchasing “stew meat” in the ingredients list for this beef stroganoff dish. When you buy this, it’s usually already cubed or chopped for you and ready to use. When you’re rushing to finish supper, that’s one less step to take.
However, if you have beef in your freezer, can’t locate stew meat, or just want to cut it yourself, the ideal variety to buy is a tender beef. If the meat is tender, you will not need to cook it for as long. (Ahem, Instant-Pot worthy.) Sirloin, steak tips, flank, tenderloin, and rib eye are examples of these cuts.
If the beef isn’t already chopped, you’ll need to chop it into tiny bits or thin strips.
What is the composition of stroganoff sauce?
This recipe is made lighter by using low-fat sour cream and adding more broth (or stock) for more flavor! Beef Stroganoff can be made in a variety of ways, including with or without sour cream. During testing, my family, friends, and everyone else who tasted it raved about this version. In this one, I also use Dijon mustard. Something about Dijon in a creamy sauce makes my heart sing. With the addition of paprika and a dash of garlic, this sauce is near-perfection.
The Finest Cut Of Beef For Stroganoff:
In this dish, I like the following beef cuts. They don’t dry out throughout the cooking process, resulting in too chewy chunks of meat in your sauce.
- Eye Fillet
- Fillet de Scotch
- Steak off the flank
Nothing is more unpleasant than chewy, dried-out beef!
What is served with beef stroganoff?
- Noodles made with eggs (the most popular side)
- Pasta is a form of pasta that is made (any type: egg fettuccine or angel hair are the most preferred)
- Rice in its purest form
- Squash spaghetti (a low calorie option)
- Zoodles are a type of noodle that is (zucchini noodles)
Storage and Reheating Suggestions:
- To keep. Leftovers can be kept in the refrigerator for up to three days.
- To be heated again. To keep them from drying out, reheat them gently in the microwave or on the stovetop with a splash of water, milk, or broth.
Instant Pot Beef Stroganoff: me, cuddling you via the computer screen, in comforting, creamy supper form. Because pasta is involved, it could even be better than a real hug!
MORE DELICIOIUS RECIPES HERE:
- 1 tbsp olive oil (extra virgin)
- 1 tablespoon butter (unsalted)
- 1 little chopped yellow or white onion
- 1 1/2 teaspoons kosher salt (1 1/2 teaspoons kosher salt divided)
- 1 1/2 pound boneless sirloin steak cubes
- 1 teaspoon black pepper, ground
- 1 teaspoon dillweed (dried)
- 1 teaspoon powdered garlic
- 1/2 teaspoon powdered onion
- 3 TBS WORCESTERSHIRE SEASONING
- 1 tablespoon mustard (Dijon)
- 3 cups beef broth (low sodium) split
- 16 oz. mushrooms, sliced
- 2 tblsp flour (all-purpose)
- 12 oz. whole wheat egg noodles, broad
- 1 gallon whole milk Nonfat yogurt will curdle if used with Greek yogurt.
- optional garnish of chopped fresh parsley or thyme
Preheat the Instant Pot to SAUTE mode. Combine the oil and butter in a mixing bowl. Add the onion and 12 tsp salt once the pan is heated. Cook, turning often, for 3 to 4 minutes, or until the onion softens but does not brown.
Add the remaining 1 teaspoon salt and pepper to the beef. (You may mix the beef cubes with salt and pepper in a bowl, or do it immediately on the cutting board to save time.) Toss into the pot. Cook, tossing periodically, for 4 to 6 minutes, or until the meat is browned on both sides.
Dill weed, garlic powder, onion powder, Worcestershire sauce, and mustard should all be added at this point. 12 cup beef broth should be poured in.
Stir in the mushrooms, then finish with a dusting of flour. Stir until all of the ingredients are uniformly distributed. Fill the pot with the leftover beef broth. Close the lid and secure it. Cook for 10 minutes on HIGH pressure (Manual). When the timer goes off, quickly relieve the pressure by venting the Instant Pot.
When the pressure cooker is safe to open, carefully open the lid and add the egg noodles. Cover the Instant Pot, seal it, and cook for 5 minutes on HIGH (manual). Allow the pressure to naturally dissipate for 5 minutes after the timer has expired, then vent to relieve any leftover pressure.
Open the cover carefully and stir. Allow the stroganoff to cool slightly before stirring in the Greek yogurt. Serve immediately.
TO KEEP LEFTOVERS: Refrigerate leftovers for up to 3 days.
TO REHEAT: To keep them from drying out, reheat them gently in the microwave or on the stovetop with a splash of water, milk, or broth.