Amazingly creamy and juicy Instant Pot beef stroganoff made flavorful in only 30 minutes! This super quick and easy, satisfying comfort food will soon become a favorite in your home!
1½poundsbeef stew meatcut into 1-inch cubes or thin strips
2tablespoonsbutter
1largeyellow oniondiced
1cupmushroomssliced
2tablespoonsall purpose flour
½teaspoonsalt
¼teaspoonground black pepper
3cupsbeef broth
1 tablespoonDijon mustard
8ouncesegg noodlesuncooked, dry
⅔cup sour cream
1tablespooncorn starchoptional
1tablespoonwatercold, optional
Instructions
Set the pressure cooker to SAUTÉ. Add vegetable oil and when it gets hot, sear the meat cubes or strips turning them quickly until browned (about 30 seconds). Set aside on a plate.
Add butter and when it gets melted, add onion to the pot. Sauté until softened and translucent.
Add the mushrooms and sauté until golden. Stir in flour until evenly incorporated.
Deglaze the pot with beef broth. And using a wooden spoon, scrape off any bits stuck to the bottom of the pot. Then, put the meat back into the pot.
Add Dijon mustard and season with salt and pepper. Cover with the lid and set the valve on. Press PRESSURE COOK or MANUAL on high for 4 minutes.
When cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
Add the egg noodles making sure that they stay on top of the rest of the ingredients. Add more broth or water if the stock is not covering them completely. Seal the Instant Pot and cook on High PRESSURE or MANUAL for 4 more minutes.
When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
Finally, mix sour cream with a little of hot sauce in a cup or a small bowl. Then stir it into the rest of the ingredients in the Instant Pot. This will prevent the sour cream from curdling if added directly to hot liquid. Adjust salt and pepper to taste.
To thicken the sauce, press on SAUTE and once the sauce comes to a boil add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of cold water). Whisk until the sauce is thickened (it thickens very quickly). Serve warm and enjoy!
Notes
If using frozen meat, allow it to thaw completely before cooking, to avoid having tough meat in the final dish.
Adjust the cooking time based on meat cuts you are using and their size. So if you feel that the meat is still a bit tough, close the lid and add a few more minutes to cook.
Beef Stroganoff can be served with noodles, as in the original recipe. Or noodles can be skipped and Beef Stroganoff can be served over mashed potatoes or rice.
If you don't wish to add mushrooms for any reason, just opt them out.
Avoid stirring the noodles before cooking them and make sure they stay on the top of other ingredients. This is important to avoid having a burnt message and prevent the noodles from sticking to the bottom of the pot.
Allow for 2-3 minutes natural release before doing a quick release to avoid liquid splattering from the valve.
Sour cream can be substituted with (¾ buttermilk and ¼ soft butter) or greek yogurt.
To prevent the sour cream from curdling - if added directly to the hot liquid, stir a little of the hot sauce from the pot with the sour cream. Then, add the warmed sour cream to the pot.
However, if you end up having curdled sour cream, it is still safe to eat. It doesn't change the quality or the taste of the sour cream. It will only look a bit less appealing to the eye. So unless you are cooking this dinner for a special occasion, you can still enjoy the curdled cream (if you end up with one).
If the final dish is bland, add more salt to enhance the flavors of the dish. You can also add some paprika or fresh herbs like dill, chives, rosemary or thyme.
If after adding the cornstarch slurry, the sauce is still too runny, add more slurry. If it gets too thick, add more sour cream.
If you decide to cut the recipe in half or double it, keep the same cooking time. The time that it takes to get to pressure will differ, but the cooking time will be the same.