Make a delicious meal with this Instant Pot beef stroganoff recipe.
Prep Time10 minutesmins
Cook Time50 minutesmins
Instant Pot Pressure Build Time18 minutesmins
Total Time1 hourhr18 minutesmins
Course: Main Course
Cuisine: American
Servings: 5servings
Author: Holly
Equipment
6 qt Instant Pot
Ingredients
2tablespoonsbutter
2poundsbeef stew meatsliced into bite sized pieces
¼cupflour
1small onionchopped
3clovesgarlicminced
1 ½cupsbeef broth
3cupsfresh mushroomssliced
8ouncessour cream
1tablespoonDijon mustard
1tablespoonWorcestershire sauce
salt and pepperto taste
16ouncespackage of egg noodlescooked
1tablespooncornstarchoptional
Instructions
In a large freezer bag or bowl, toss together flour, salt & pepper, and stew meat until evenly coated. Remove the beef, shaking off any excess flour.
Set the Instant Pot to Sauté setting and add butter. Add beef in batches and cook for 3-5 minutes or until beef is browned on each side.
Add onion and garlic and cook for 2 minutes or until slightly softened. Add the beef broth and use a spatula to scrape any brown bits off of the bottom of the pan.
Stir in the Worcestershire sauce, and Dijon. Layer mushrooms on top.
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, and open up the lid carefully.
To thicken the sauce further, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Turn the Instant Pot onto saute. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired consistency. You may not need all of it.
When the sauce is the desired thickness, turn off heat and stir in sour cream. Add salt & pepper to taste
Serve over prepared noodles or potatoes.
Notes
Beef stroganoff will last in the refrigerator for 3 days. Ensure the heat is off before adding the sour cream. If it is simmered, it can curdle.