Instant Pot Beef Stroganoff
Experience the Comfort of Instant Pot Beef Stroganoff
There’s something incredibly satisfying about a warm bowl of beef stroganoff. This dish combines tender beef, hearty noodles, and a creamy sauce that’ll transport you to the cozy kitchen of your grandmother’s home. Whether it’s a chilly weeknight dinner or a special family gathering, this recipe provides a comforting meal that pleases every palate.
Why You’ll Cherish This Beef Stroganoff Recipe
What sets this beef stroganoff apart? First and foremost, the convenience of cooking it all in an Instant Pot! This means less time spent in the kitchen and more time enjoying with loved ones. Plus, it’s budget-friendly, utilizing simple ingredients like beef stew meat and mushrooms. Not to forget, it’s a hit among kids and adults alike, making it perfect for any family dinner or celebration.
“This Instant Pot Beef Stroganoff became an instant family favorite! The beef was so tender, and the creamy sauce paired perfectly with the noodles. I love how quick it is to make!” — A satisfied home cook
The Cooking Process Explained
Creating this Instant Pot beef stroganoff is a straightforward journey through distinct steps that will lead to a delicious meal. The process takes a bit of planning, but the rewards are well worth it. Here’s how it comes together:
- You’ll start by seasoning and searing the beef.
- Next, sauté the aromatic vegetables and mushrooms.
- Follow that with deglazing the pot and building the rich sauce.
- Then, pressure cooking both the beef and noodles culminates in a hearty dish.
- Finally, finish it off with sour cream for that creamy goodness.
What You’ll Need
To whip up this comforting dish, gather the following ingredients:
- 2 pounds beef stew meat (cut into 1-inch cubes)
- Salt and black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup onion, chopped
- 4 large cloves garlic, minced
- 8 ounces sliced cremini mushrooms (or shiitake/portobello)
- 2 tablespoons all-purpose flour
- 3 tablespoons Sherry
- 3 cups beef broth, divided
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried thyme leaves
- 1 (8-ounce) package egg noodles
- 1 cup sour cream
- 1/8 teaspoon smoked paprika
- 1 teaspoon fresh lemon juice (optional)
- 2 tablespoons parsley, chopped
Feel free to swap in your favorite mushrooms or even try different types of pasta if you’re feeling adventurous!
Step-by-Step Instructions
Here’s how to prepare this delectable dish in your Instant Pot:
- Season the Beef: Sprinkle 1 1/2 teaspoons salt and 1 teaspoon pepper over 2 pounds of beef stew meat, tossing to coat evenly.
- Sear the Beef: Set the Instant Pot to the sauté function and heat 2 tablespoons vegetable oil. Once hot, sear the beef in batches until golden brown on all sides, then set aside.
- Sauté the Veggies: Melt 2 tablespoons of butter in the same pot. Add 1 cup chopped onions, 4 minced garlic cloves, and 8 ounces of mushrooms. Sauté until the mushrooms are golden and softened (about 5 minutes).
- Deglaze the Pot: Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to coat. Next, add 3 tablespoons of sherry and 1/2 cup of beef broth, scraping the bottom to loosen browned bits. Allow it to reduce for 2 minutes.
- Build the Sauce: Pour in the remaining 2 1/2 cups of beef broth, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1/4 teaspoon of tarragon, and 1/2 teaspoon of thyme. Stir to combine and reintroduce the browned beef along with its juices.
- Pressure Cook: Lock the lid on the Instant Pot, set the valve to seal, and cook on manual-high pressure for 15 minutes. Once done, perform a quick release for 10 minutes.
- Cook the Noodles: After releasing the pressure, stir in an 8-ounce package of egg noodles directly into the pot. Cook on manual-high pressure for another 3 minutes, followed by a quick release.
- Finish the Sauce: Add 1 cup of sour cream (or a combination with cream cheese) and adjust seasoning with salt, pepper, smoked paprika, and lemon juice for brightness. If you need to thicken the sauce, use the soup setting until desired consistency.
- Serve: Ladle the stroganoff into bowls and garnish with fresh parsley.
Best Ways to Enjoy It
Serving this beef stroganoff can be a delightful experience! Consider garnishing it with fresh parsley for a pop of color. It pairs beautifully with a side of crusty bread to soak up that luscious sauce or a simple green salad for a refreshing contrast. A glass of red wine could enhance the meal, making it an enjoyable affair!
How to Store & Freeze
To keep your delicious leftovers fresh, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, you can freeze the beef stroganoff. Just ensure it’s in a freezer-safe container and consume it within 2 to 3 months. Always remember to thaw it in the refrigerator before reheating to preserve its flavors and textures!
Pro Tips for Cooking Success
- Searing Matters: Don’t skip the searing step! This builds a rich flavor foundation that elevates your dish.
- Taste Test: Always taste the sauce before serving, allowing you to adjust seasoning if necessary.
- Noodle Cooking: If you prefer a firmer texture, consider cooking the noodles separately on the stovetop.
Creative Twists on the Classic Recipe
Feel like experimenting? Here are some fun variations to try:
- Mushroom Lovers: Mix different types of mushrooms like oyster or button for a unique flavor profile.
- Creaminess Overload: Blend in a bit of cream cheese along with the sour cream for an ultra-rich sauce.
- Herb Variations: Experiment with fresh herbs like rosemary or basil for a fresh aroma.
Common Questions
How long does it take to prepare?
From start to finish, this Instant Pot beef stroganoff takes about an hour, including prep and cooking time.
Can I substitute the beef for another protein?
Absolutely! Chicken or even mushrooms can be wonderful substitutes for a lighter version or a vegetarian option.
What’s the best way to reheat leftovers?
Reheat in the microwave in short intervals, stirring in between, or warm on the stovetop over low heat to maintain the creamy consistency.
Ready to indulge in a comforting bowl of beef stroganoff? Gather your ingredients and let the Instant Pot work its magic!
Instant Pot Beef Stroganoff
Ingredients
Method
- Sprinkle 1 1/2 teaspoons salt and 1 teaspoon pepper over 2 pounds of beef stew meat, tossing to coat evenly.
- Set the Instant Pot to the sauté function and heat 2 tablespoons vegetable oil. Once hot, sear the beef in batches until golden brown on all sides, then set aside.
- Melt 2 tablespoons of butter in the same pot. Add 1 cup chopped onions, 4 minced garlic cloves, and 8 ounces of mushrooms. Sauté until the mushrooms are golden and softened (about 5 minutes).
- Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to coat. Next, add 3 tablespoons of sherry and 1/2 cup of beef broth, scraping the bottom to loosen browned bits. Allow it to reduce for 2 minutes.
- Pour in the remaining 2 1/2 cups of beef broth, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1/4 teaspoon of tarragon, and 1/2 teaspoon of thyme. Stir to combine and reintroduce the browned beef along with its juices.
- Lock the lid on the Instant Pot, set the valve to seal, and cook on manual-high pressure for 15 minutes. Once done, perform a quick release for 10 minutes.
- After releasing the pressure, stir in an 8-ounce package of egg noodles directly into the pot. Cook on manual-high pressure for another 3 minutes, followed by a quick release.
- Add 1 cup of sour cream (or a combination with cream cheese) and adjust seasoning with salt, pepper, smoked paprika, and lemon juice for brightness. If you need to thicken the sauce, use the soup setting until desired consistency.
- Ladle the stroganoff into bowls and garnish with fresh parsley.
