Instant Pot Beef Stroganoff

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This Instant Pot Beef Stroganoff with tender chunks of beef and rich egg noodles in a creamy sauce flavored with mustard, mushrooms, onion, and dill is bursting with flavor.

This Instant Pot Beef Stroganoff with tender chunks of beef and rich egg noodles in a creamy sauce flavored with mustard, mushrooms, onion, and dill is bursting with flavor.

I would have to say that beef stroganoff is one of my favorite classic comfort foods along with Chicken Paprikash and Shrimp and Grits. From the tender bits of beef to the mushrooms, onions and golden egg noodles covered in the rich, creamy sauce it meets all of the prerequisites.

And when you can make it in one pot, the comfort level is upped several notches because that means less cleanup and more of my favorite novel in my favorite chair.

I know what you are thinking. How is it possible to cook the entire dish in the Instant Pot? Won’t the noodles just be mush? Since we will be cooking the dish in stages, the noodles will not be complete mush. As a matter of fact, all of the components are perfectly cooked.

The first step is to brown the beef. This is going to help to develop the rich flavors in the sauce. Make sure that you do this in batches, otherwise, you end up steaming the meat and you won’t get that nice deep flavor.

After the meat has been browned, the next layer of flavors goes into the pot. The onions and mushrooms are cooked just to the point of releasing their juices. By deglazing the pan with some of the beef broth we get even more flavor from those tasty bits on the bottom of the pot. Don’t skip this step. In addition to developing the flavor, it’ll reduce the risk of getting the BURN notice on your Instant Pot.

The beef goes back in after the mustard, Worcestershire, and dill weed and the pressure cooking starts. For 15 minutes the beef will bathe in all of those classic flavors and become completely cooked and tenderized.

The noodles go in after the initial cooking phase but not before you have measured out 1/2 cup of the cooking liquid from the pot. We’ll be using this to mix into the sour cream so that it doesn’t get all curdly when it’s stirred it in at the end. To get technical, it’s called tempering.

The noodles cook for 5 minutes after the pot has pressurized again. The sour cream is gently folded in once the last cooking phrase has finished. And now you’re ready to enjoy pure comfort in a bowl.

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Instant Pot Beef Stroganoff


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes + time to come up to pressure
  • Total Time: -26195913.35 minute
  • Yield: 6

Description

This Instant Pot Beef Stroganoff with tender chunks of beef and rich egg noodles in a creamy sauce flavored with mustard, mushrooms, onion, and dill is bursting with flavor.


Ingredients

  • 1 (2 lb) chuck roast cut into 1 1/2-inch cubes
  • 1 Tbsp salt
  • 1 tsp pepper
  • 3 Tbsp. olive oil, divided
  • 1 small yellow onion, diced
  • 8 oz. white button mushrooms, sliced
  • 2  cups unsalted beef stock, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1 tsp dried dill weed
  • 3/4 cup sour cream, room temperature
  • 12 oz package egg noodles
  • chopped parsley for garnish

Instructions

  1. In a small bowl, mix the salt and pepper.
  2. Pat beef dry and season with salt and pepper mixture and set aside.
  3. Add 1 tablespoon oil to the inner pot of the Instant Pot and select SAUTÉ to pre-heat. When the indicator says HOT, add the beef to the pot and brown on all sides. You will have to work in batches to avoid steaming the meat add 1 tablespoon of oil before your next batch of meat. It took me 3 batches. Transfer to a clean plate.
  4. Add the onions and the mushrooms to the inner pot and cook for 3 – 4 minutes.
  5. Add 1 cup of the beef stock to deglaze the pot, scraping the bottom to loosen all of the tasty bits.
  6. Add the remaining beef stock, Worcestershire sauce, mustard, and dill weed. Stir to combine and add the beef back into the inner pot.
  7. Close and lock the lid. Make sure the steam release handle is in the sealed position. Hit CANCEL and then Select PRESSURE COOK and cook on high. Set 15 minutes of pressure cooking time.
  8. When time is up, turn the steam release handle to the venting position and allow steam to escape. When the valve has dropped, unlock the lid and open carefully.
  9. Remove about 1/2 cup of the cooking liquid and stir it into the sour cream and set aside.
  10. Add the egg noodles to the inner pot. Close and lock the lid. Make sure the steam release handle is in the sealed position. Hit CANCEL and then Select PRESSURE COOK and cook on high. Set 5 minutes of pressure cooking time.
  11. When time is up, turn the steam release handle to the venting position and allow steam to escape. When the valve has dropped, unlock the lid and open carefully.
  12. Gently stir in the sour cream mixture, season with salt and pepper. Garnish with parsley and serve.
This Instant Pot Beef Stroganoff with tender chunks of beef and rich egg noodles in a creamy sauce flavored with mustard, mushrooms, onion, and dill is bursting with flavor.

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