Instant Pot Beef Stroganoff

$- 1 lb beef stew meat - 1 medium onion, diced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 2 cups beef broth - 2 tablespoons Worcestershire sauce - 1 teaspoon Dijon mustard - 1/2 teaspoon paprika - 1 cup sour cream - 2 tablespoons all-purpose flour - 3 cups egg noodles - 2 tablespoons olive oil - Fresh parsley, chopped for garnish In this dish, the beef stew meat brings a rich, hearty flavor that makes this meal special. I love using diced onion and minced garlic for the base. They add sweetness and depth. Sliced mushrooms join in, giving that earthy touch to the sauce. For the sauce, I rely on beef broth for moisture and flavor. The Worcestershire sauce adds a nice umami kick. Dijon mustard gives it a hint of tang, and paprika adds warmth. The final touches make this meal creamy and filling. I use sour cream mixed with all-purpose flour to thicken the sauce and add richness. Egg noodles soak up the sauce perfectly, making every bite delightful. Olive oil helps sauté the veggies, while fresh parsley adds a pop of color on top. This beef stroganoff is easy to make and full of flavor. Each ingredient plays its part in creating a tasty comfort meal that everyone will love. - Sautéing onions and garlic: Start by setting your Instant Pot to sauté mode. Add 2 tablespoons of olive oil and let it heat. Toss in 1 medium diced onion and 2 minced garlic cloves. Sauté them until they smell great and the onion turns translucent. This takes about 2 to 3 minutes. - Adding mushrooms and browning the beef: Next, add 8 ounces of sliced mushrooms. Cook them for 4 to 5 minutes until they soften. Then, add 1 pound of beef stew meat cut into 1-inch pieces. Season with salt and pepper. Brown the beef for about 5 to 7 minutes, stirring often. - Adding liquids and seasonings: Now, pour in 2 cups of beef broth. Add 2 tablespoons of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of paprika. It’s important to scrape the bottom of the pot to avoid any burns. - Pressure cooking instructions: Close the lid and set your Instant Pot to manual mode on high pressure for 20 minutes. Ensure the steam valve is in the sealing position for best results. - Mixing in sour cream and flour: When the cooking time ends, let the pressure release naturally for 10 minutes. Then, quick-release any remaining pressure. In a small bowl, mix 2 tablespoons of flour with 1 cup of sour cream until smooth. Stir this mixture into the beef stroganoff in the pot and mix well. - Cooking egg noodles in the Instant Pot: Set the Instant Pot to sauté mode again. Add 3 cups of egg noodles and stir. Cook for another 5 to 7 minutes until the noodles are tender. Check the seasoning and adjust salt and pepper to your taste before serving. To make your beef stroganoff shine, adjust the seasonings slightly. Add a bit more paprika for warmth or a dash of garlic powder for extra flavor. If you like a tangy kick, a splash of lemon juice can make a difference. For garnishes, fresh parsley adds color and brightness. You could also try a sprinkle of chives or a few mushrooms on top for flair. Sometimes, your Instant Pot might show a burn message. This usually happens if food sticks to the bottom. To avoid this, always scrape the pot after browning the beef. If you notice this error, add a bit more broth to help lift the stuck bits. To ensure your noodles cook perfectly, stir them well after adding them to the pot. This prevents clumping and helps them cook evenly. Prepare your ingredients the night before for a quick meal. Dice the onions, mince the garlic, and slice the mushrooms in advance. Store them in the fridge. You can also measure out the broth and seasonings ahead of time. For meal prep, consider doubling the recipe. You can freeze half for a busy day. Enjoy the comfort of beef stroganoff anytime with these easy tips! {{image_2}} You can easily switch meats in this recipe. Using chicken or turkey is great. Both options cook well in the Instant Pot and stay juicy. Just cut pieces similar in size to the beef. For a vegetarian or vegan option, use mushrooms and lentils. They add great texture and flavor. You can also use plant-based meat substitutes. This way, you keep the dish hearty and satisfying. Feel free to play with the sauce by adding different herbs or spices. Try thyme, rosemary, or even a bit of cayenne for heat. Each herb will change the flavor profile and keep things exciting. If you want a creamy sauce without sour cream, use coconut cream or cashew cream. Blend soaked cashews with water for a rich texture. This keeps the dish creamy and is perfect for those who avoid dairy. Pair beef stroganoff with crusty bread. It’s perfect for dipping in the sauce. You can also serve it with a fresh salad. The crispness of the greens balances the richness of the stroganoff. For leftovers, get creative! Try using it as a filling for stuffed peppers or a topping for baked potatoes. You can also make beef stroganoff sandwiches. Just layer it between two slices of bread for a quick meal. You can store leftover beef stroganoff in the fridge for up to three days. Place it in an airtight container to keep it fresh. When you are ready to eat, reheat it on the stove over low heat. Stir it often and add a splash of beef broth if it seems dry. You can also use the microwave. Heat in short bursts, stirring in between, until hot. To freeze beef stroganoff, let it cool completely first. Then, scoop it into freezer-safe containers. Leave some space at the top, as it will expand when frozen. You can freeze it for up to three months. When you want to enjoy it again, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, adding a bit of broth or water if needed. This keeps the sauce smooth and creamy. Cooking beef stroganoff in the Instant Pot takes about 50 minutes total. Here’s a quick breakdown: - Prep Time: 15 minutes - Sauté Time: 10-12 minutes - Pressure Cooking Time: 20 minutes - Natural Release: 10 minutes - Quick Release: 5-7 minutes Once you start, the Instant Pot speeds up the cooking. You'll get tender beef and rich flavors in less time than traditional methods. Yes, you can use other meats for beef stroganoff. Here are some alternatives and their cooking times: - Chicken: Use boneless chicken thighs or breasts. Cook for 10 minutes under high pressure. - Pork: Pork tenderloin works well too. Cook for 15 minutes under high pressure. - Mushrooms: For a vegetarian option, use extra mushrooms. Cook for 5 minutes under high pressure. These options give you variety while still keeping the dish delicious. Beef stroganoff pairs well with several sides. Here are some popular choices: - Egg Noodles: The classic pairing! They soak up the sauce nicely. - Rice: White or brown rice complements the dish well. - Crusty Bread: Great for dipping into the creamy sauce. - Steamed Vegetables: Broccoli or green beans add color and freshness. These sides enhance the meal and make it more filling. You can mix and match based on your family’s favorites! Beef stroganoff is a hearty dish made with tender beef, savory seasonings, and creamy sauce. You learned how to prepare the ingredients, cook in an Instant Pot, and add final touches. Don’t forget the tips for perfecting flavors and avoiding common issues. You can even try flavorful variations like chicken or vegetarian options. Store leftovers properly for later enjoyment. With these steps, you'll create a meal everyone loves. Enjoy your cooking adventure and the tasty results!$

Savor the rich flavors of this Savory Instant Pot Beef Stroganoff packed with tender beef, mushrooms, and creamy sauce! Perfect for a comforting weeknight dinner, this easy recipe comes together quickly in your Instant Pot, delivering deliciousness in just 50 minutes. Dive into the full instructions and tips for serving this hearty meal that your family will love. Click through now to explore the recipe and make your dinner unforgettable!

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Ingredients

1 lb (450g) beef stew meat, cut into 1-inch pieces

1 medium onion, diced

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon paprika

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper to taste

3 cups egg noodles

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Set your Instant Pot to the sauté mode. Add olive oil and allow it to heat up.

Add the diced onion and minced garlic, sautéing until fragrant and translucent (about 2-3 minutes).

Toss in the sliced mushrooms and sauté for an additional 4-5 minutes until they begin to soften.

Add the beef stew meat to the pot, seasoning it with salt and pepper. Brown the beef for about 5-7 minutes.

Stir in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Ensure to scrape the bottom of the pot to avoid any burns.

Close the lid and set the Instant Pot to manual mode on high pressure for 20 minutes. Make sure the steam valve is in the sealing position.

Once the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.

In a small bowl, mix the flour with the sour cream until smooth. Stir this mixture into the beef stroganoff in the Instant Pot, mixing well to combine.

Set the Instant Pot to sauté mode again, and add the egg noodles. Stir and cook for 5-7 minutes until the noodles are tender.

Check the seasoning and adjust salt and pepper as necessary before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the beef stroganoff in deep bowls, garnished with chopped fresh parsley for color. Accompany with a side of crusty bread to soak up the delicious sauce.