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Beef stroganoff is a timeless classic that has captured the hearts and palates of many across the globe. This dish, characterized by tender beef in a rich, creamy sauce, is often associated with hearty family meals and cozy gatherings. Traditionally, beef stroganoff is served over a bed of egg noodles or rice, making it a fulfilling and comforting choice for any dinner table.

Instant Pot Beef Stroganoff

Discover the comforting flavors of Savory Instant Pot Beef Stroganoff, a classic dish reimagined for busy weeknights. This recipe features tender beef in a rich, creamy sauce, all cooked in just one pot, making meal prep simple and cleanup a breeze. With a combination of beef sirloin, mushrooms, and egg noodles, it’s a hearty choice that brings families together. Experience the joy of a homemade meal that delivers both taste and convenience. Enjoy this comforting classic today!
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Ingredients
  

1.5 lbs beef sirloin, cut into strips

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1 cup sour cream

2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

12 oz egg noodles

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Beef: Turn the Instant Pot to the Sauté function. Add olive oil and let it heat. Add the strips of beef sirloin, season with salt and pepper, and cook until browned on all sides—about 5 minutes. Remove the beef and set aside.

    Sauté the Aromatics: In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Introduce minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms have released their moisture.

      Deglaze the Pot: Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

        Add Ingredients: Return the browned beef to the pot. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine.

          Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook setting and set to cook on high pressure for 10 minutes.

            Release Pressure: Once cooking is complete, quick release the pressure by carefully switching the valve to Venting.

              Cook the Noodles: Remove the lid and add the egg noodles, pushing them down into the sauce. If needed, add a bit more broth to ensure the noodles are submerged. Close the lid again and cook on high pressure for an additional 4 minutes.

                Final Touches: After the second cooking cycle, perform a quick release again. Stir in the sour cream until fully combined. If you want a thicker sauce, whisk together the cornstarch and water mixture, then stir it into the stroganoff and let it simmer for an additional 2 minutes until thickened.

                  Serve: Garnish your beef stroganoff with freshly chopped parsley before serving. Enjoy over additional egg noodles or with crusty bread!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings