Put together an Instant Pot Beef Stroganoff that will leave no left overs on the table! All you need are a few simple ingredients and 35 minutes!
So, my wonderful friend Corinne from Wondermom Wannabe took it upon herself to gift me one of the coolest kitchen gadgets I have ever owned… an Instant Pot!! I have been making dinner in it 3 times a week ever since and couldn’t imagine life without it!
We are serious pasta eaters in my house and one of our go-to dishes is Beef Stroganoff. There is just something about this hearty meal that really soothes the soul in winter (you know, the time of year when calories don’t count).
I traditionally make Beef Stroganoff in the crock pot and cook it low and slow for around 8 hours. But really, who has time for that?!?! I knew there had to be a better way and that’s where the instant pot comes in.
I was able to throw together one of the most delicious Beef Stroganoff I have ever had in only 35 minutes! Never will I ever go back to cooking it the other way. Being able to satue everything right in the pot then just dump in the rest of the ingredients totally feels like winning at cooking, maybe even life.
Everything comes out of the pot so tender and delicious. The only real work you need to do is toss your masterpiece with some egg noodles and serve with a green veggie (our favorite) if you feel like it. Instant Pot Beef Stroganoff would even be great over mashed potatoes as well.
Instant Pot Beef Stroganoff
All you need are a few simple ingredients!
In a large Ziploc Bag, toss togther flour, salt and pepper and stew meat until evenly coated.
Set your Instant Pot to Sauté setting and add butter. Add beef and cook for about 3-5 minutes until beef is browned on each side.
Add onion and garlic and cook for about 2 more minutes. Scoop out beef with slotted spoon and set aside.
Add beef broth and de-glaze pan (scrape with a wisk to get all of the browned bits off).
Add beef back in. Place the lid on the Instant Pot. Select the “Meat/Stew” setting on the Instant Pot and set the timer for 35 minutes. Make sure the pressure release valve is in the sealing position.
When done, quick release the pressure valve, open up the lid carefully, and add sour cream, spicy mustard, and mushrooms.
Stir and let it simmer for about 10 minutes or until the mushrooms are cooked through. Add more salt, pepper to taste. If desired thicken the sauce with a little corn starch slurry or flour mixed with water. Serve over prepared noodles or potatoes.
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