Instant Pot Beef Stroganoff
Try this Instant Pot Beef Stroganoff recipe, or contribute your own.
Try this Instant Pot Beef Stroganoff recipe, or contribute your own.
- 1 1/2 cups beef broth
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 3 tablespoons cold water
- salt and pepper for seasoning
- 20 oz white mushrooms sliced
- 1/3 cup sour cream + more for serving
- cooked egg noodles for serving
- 1 1/2 lb beef round steak cut into 1-inch pieces (i used stew meat)
- 1 medium-size onion chopped
- Carbohydrate 5.69267202525947 g
- Cholesterol 75.3951506833333 mg
- Fat 17.5427713885581 g
- Fiber 1.20177576333893 g
- Protein 26.8996320307246 g
- Saturated Fat 6.77915366598326 g
- Serving Size 1 1 -8 serving (257g)
- Sodium 169.989390544636 mg
- Sugar 4.49089626192054 g
- Trans Fat 2.2581275015922 g
- Calories 287 calories
Step-by-step
- Select "Sauté" to preheat the Instant Pot.
- When hot, add 1 tablespoon butter and olive oil.
- Add sliced mushrooms and sauté, stirring occasionally, until mushrooms are lightly browned and soft.
- Transfer mushrooms to a plate for later use.
- Keep Instant Pot on "Sauté" mode.
- Season beef generously with salt and pepper.
- Add 1 tablespoon of olive oil.
- Brown the meat in batches, about 3 minutes per batch, until all the meat is browned.
- Add more oil if needed. Do not crowd the pot.
- Transfer the meat to a plate.
- Add the onion to the cooking pot.
- Sauté for about 3 minutes, stirring frequently, until soft and beginning to brown.
- Add the garlic and tomato paste.
- Sauté for 1 minute.
- Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom.
- Add the browned beef and any accumulated juices.
- Lock the lid in place.
- Select "High Pressure" and cook for 18 minutes.
- When the cook time ends, turn off the Instant Pot.
- Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid.
- In a small bowl, whisk the cornstarch and cold water until smooth.
- Add the slurry to the pot.
- Select "sauté" mode and bring the gravy to a boil, stirring constantly until it thickens.
- In a separate bowl, combine 1/3 cup gravy with the sour cream and mix well.
- Add the sour cream mixture to the cooking pot along with the cooked mushrooms and stir until well blended.
- Serve over egg noodles.
My Weeknight Winner: Instant Pot Beef Stroganoff
Life as a working mom is a whirlwind. Between juggling deadlines at the office, school pick-ups, homework help, and trying to squeeze in a workout, finding time for a home-cooked meal feels like a luxury. But let's be honest, we all deserve a delicious, comforting meal at the end of a long day. That's where my Instant Pot Beef Stroganoff comes in. This recipe is my absolute weeknight savior – quick, easy, and satisfying, even on the busiest of evenings.
Forget spending hours slaving over a stovetop; this recipe utilizes the magic of the Instant Pot to deliver restaurant-quality results in a fraction of the time. The rich, creamy sauce coats tender beef and earthy mushrooms, creating a symphony of flavors that will have your family clamoring for seconds. And the best part? The cleanup is a breeze! One pot, minimal dishes—a true lifesaver when you're already stretched thin. I usually pair this with a simple side of egg noodles, but it's also fantastic over mashed potatoes or even rice.
The key to a truly exceptional Beef Stroganoff lies in the quality of the ingredients. I always opt for a good cut of beef – a nice beef round steak works perfectly. Don't be afraid to season generously with salt and pepper; it really elevates the flavor. And don't skimp on the mushrooms; they add a depth of flavor and texture that's hard to resist. I use fresh white mushrooms, but cremini or even a mix would be equally delicious. The sour cream adds a touch of tang and creaminess that perfectly balances the savory notes of the beef and mushrooms.
Beyond the Recipe: This recipe isn't just about the food; it's about creating a moment of peace and connection amidst the chaos. The aroma of simmering beef and mushrooms fills my kitchen, creating a warm and inviting atmosphere. It's a small act of self-care, a way to nourish not just my family's bodies but also their souls. The time saved in the kitchen allows me to connect with my children, to listen to their stories, and to simply be present in the moment. This isn't just dinner; it's a family ritual, a reminder that even in the midst of a busy life, there's always time for simple pleasures.
I've adapted this recipe over time, experimenting with different techniques and ingredient combinations to achieve the perfect balance of flavors. The result is a dish that is both sophisticated and comforting, a true reflection of my own personal style – practical, yet elegant. It's a recipe that I am happy to share, knowing it will bring joy and satisfaction to others, just as it has to my family. So, the next time you find yourself short on time but craving a delicious meal, I encourage you to give this Instant Pot Beef Stroganoff a try. You won't regret it.
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes to the sauce.
- For a richer flavor: Use beef broth with added herbs and spices.
- For a vegetarian option: Substitute the beef with mushrooms or tofu.
- Make it ahead: The Beef Stroganoff can be made ahead of time and reheated gently.
- Customize your noodles: Try different types of noodles, like fettuccine or wide egg noodles for a different texture.
This recipe is a true testament to the power of simplicity and the joy of creating delicious memories around the dinner table. It's a meal that nourishes the soul as much as the body, a perfect blend of practicality and indulgence. Enjoy!
