Instant Pot Creamy Beef Stroganoff

$- 1 lb beef stew meat - 2 tablespoons vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced To make a great beef stroganoff, you need some key ingredients. The beef stew meat is the star of this dish. Cut it into small, bite-sized pieces. This helps it cook evenly. Next, you'll want vegetable oil to sear the beef. It adds flavor and color. Onions, garlic, and mushrooms are your aromatics. They bring depth to the dish and make it smell amazing. - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste For flavor, beef broth is essential. It adds richness. Worcestershire sauce gives a tangy kick. Dijon mustard adds a bit of zest. Dried thyme adds an earthy note. Don't forget salt and pepper! They balance all the flavors. - 1 cup sour cream - 8 oz egg noodles - Fresh parsley for garnish To finish, you need sour cream. It makes the sauce creamy and smooth. Egg noodles are the perfect base for the beef. They soak up the sauce well. Lastly, fresh parsley adds a pop of color and freshness on top. Enjoy your delicious meal! {{ingredient_image_1}} 1. Searing the beef in the Instant Pot: Set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of vegetable oil and let it heat up. Once hot, add 1 pound of beef stew meat, cut into bite-sized pieces. Season with salt and pepper. Sear the beef for about 4-5 minutes until browned on all sides. This step builds flavor. 2. Removing the beef to sauté aromatics: Once the beef is browned, remove it from the pot. Place it on a plate and set it aside. This will keep it juicy while we cook the aromatics. 1. Sautéing onions, garlic, and mushrooms: In the same pot, add 1 medium onion, finely chopped. Sauté for 2-3 minutes until the onion is soft. Next, add 3 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook for another 2-3 minutes until the mushrooms are tender. This step adds depth to the dish. 2. Adding liquids and beef back to the pot: Pour in 1 cup of beef broth, scraping up any browned bits from the bottom of the pot. Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 1 teaspoon of dried thyme. Return the beef to the pot and stir to combine everything well. 1. Sealing the Instant Pot and setting timer: Close the Instant Pot lid and make sure the vent is sealed. Select 'Manual' or 'Pressure Cook' mode. Set the timer for 15 minutes on high pressure. 2. Natural and quick pressure release methods: Once the timer goes off, let the pressure release naturally for about 5 minutes. Then, switch to quick release to let out the remaining pressure. This helps keep the meat tender and juicy. Searing the beef is key to great flavor. Browning the meat adds depth. It creates a rich base for your sauce. If you overcrowd the pot, the beef will steam instead. Work in batches if needed. This way, each piece gets a nice crust. To thicken the sauce, flour works well. Mix it with sour cream first for a smooth blend. If you want a creamier sauce, try adding more sour cream. You can also use cornstarch mixed with water for a gluten-free option. Adjust to your taste, and keep it silky. Season your beef well with salt and pepper. Don’t be shy! Fresh herbs like parsley can brighten the dish. Add them just before serving. They give a pop of color and taste. You can also try a splash of lemon juice for a zesty twist. Pro Tips Use Quality Beef: Choose a good cut of beef, like chuck roast, for a more tender and flavorful stroganoff. Don’t Skip the Searing: Searing the beef adds depth and richness to the dish, enhancing the overall flavor. Add Fresh Herbs: Experiment with fresh thyme or parsley for a burst of freshness and added flavor. Adjust Creaminess: For a richer sauce, consider adding a splash of heavy cream in addition to the sour cream. {{image_2}} You can use chicken or pork if you want a twist. Just make sure to adjust cooking times. Chicken cooks faster, so keep an eye on it. For pork, use tender cuts like pork loin. If you prefer plant-based meals, try mushrooms or lentils. Both add great flavor and texture. You can also use tofu for a protein boost. This dish is great for adding extra veggies. You can toss in peas, carrots, or even bell peppers. These add color and nutrients. Try using different mushroom types too. Shiitake or portobello can give a richer taste. Feel free to mix and match to suit your taste. Egg noodles are classic, but you can swap them for gluten-free pasta. This makes it accessible for those with dietary needs. You could also serve it over rice or mashed potatoes. Both will soak up the creamy sauce nicely. Serve it how you like for a personalized touch! To store beef stroganoff, let it cool first. Use an airtight container. Make sure to seal it well. Place it in the fridge. Beef stroganoff is best eaten within 3 to 4 days. If you want to keep it longer, freezing is a good option. You can reheat beef stroganoff in two ways: the microwave or the stove. For the microwave, place it in a bowl and cover it. Heat it for 1 to 2 minutes, stirring halfway through. On the stove, warm it in a pot over low heat. Stir it often to keep it creamy. If it looks too thick, add a splash of beef broth or water. To freeze beef stroganoff, let it cool completely. Transfer it into a freezer-safe container. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it using the stove for the best results. Yes, you can. You can use a stovetop or slow cooker. For stovetop, brown the beef in a large pot. Sauté the onions, garlic, and mushrooms next. Add the broth and seasonings, then simmer. Cook until the beef is tender. If you prefer a slow cooker, sear the beef first. Then, mix all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You can swap some ingredients for lighter ones. Use lean beef cuts like sirloin instead of stew meat. Choose low-fat sour cream or Greek yogurt for a healthier cream base. You can also add more veggies, like spinach or zucchini, to boost nutrition. Another idea is to use whole grain egg noodles for more fiber. If you want a dairy alternative, try unsweetened cashew cream or coconut yogurt. For a lighter option, Greek yogurt works well too. You can also mix cream cheese with a little milk to get a similar texture. Each option brings a unique flavor to your dish, so choose what fits your taste best. You now have everything to make a delicious beef stroganoff. We covered the key ingredients, from the beef to the toppings. I shared simple steps for cooking in an Instant Pot. You can try tips to make your dish better and even explore variations for other proteins. Remember, the joy of cooking lies in sharing. Store leftovers well and enjoy them later. With these guidelines, you can create a meal that warms the heart and brings smiles. Happy cooking!$

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 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (button or cremini)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 cup sour cream
2 tablespoons all-purpose flour (optional, for thickening)
to taste Salt and pepper
8 oz egg noodles
for garnish Fresh parsley

Instructions

Set your Instant Pot to 'Sauté' mode. Add vegetable oil and allow it to heat up. Once hot, add the beef pieces in a single layer and season with salt and pepper. Sear until browned on all sides, about 4-5 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion. Sauté for about 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until the mushrooms are tender.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme. Return the beef to the pot and stir to combine.
Close the Instant Pot lid and make sure the vent is sealed. Select 'Manual' or 'Pressure Cook' mode and set the timer for 15 minutes on high pressure.
Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully switch to quick release to let out the remaining pressure.
In a small bowl, mix the sour cream and flour (if using) until smooth. Stir this mixture into the beef mixture in the pot. Select 'Sauté' mode again and stir until the sauce thickens, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
While the sauce is thickening, prepare the egg noodles according to package instructions. You could also add the noodles directly to the beef mixture with enough broth and cook on high pressure for an additional 4 minutes, followed by quick release.
Once done, serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.

Notes

For a thicker sauce, add flour to the sour cream mixture.

Keyword beef, creamy, Instant Pot, pasta, stroganoff