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Instant Pot Beef Stroganoff

  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

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

Scale
  • 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.