Description
Quick Instant Pot Beef Stroganoff is a creamy, savory one-pot dinner made with tender beef, mushrooms, and noodles in a rich sour cream sauce. Perfect for busy weeknights, this easy pressure cooker recipe is hearty, satisfying, and ready in under 30 minutes.
Ingredients
1 tablespoon olive oil
1 pound beef stew meat, cubed
1 small yellow onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
3 cups egg noodles
1 cup sour cream
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode. Add olive oil and brown the beef in batches until seared. Remove and set aside.
2. Add chopped onions and mushrooms. Sauté until softened. Stir in garlic and cook for 1 more minute.
3. Sprinkle flour over the vegetables and mix well.
4. Return beef to the pot. Add beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
5. Seal lid and set to “Pressure Cook” on high for 10 minutes. Let naturally release for 5 minutes, then quick release.
6. Switch back to “Sauté” and stir in the egg noodles. Simmer uncovered for 5 minutes until noodles are tender.
7. Turn off the heat. Stir in sour cream and season with salt and pepper.
8. Serve hot and enjoy creamy beef stroganoff in no time.
Notes
Use stew meat or chuck roast for the most tender beef.
Add broth as needed when reheating leftovers.
Sour cream should be added at the end to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg