- Instant Pot Beef Stroganoff

$- 1.5 lbs beef sirloin, thinly sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz button mushrooms, sliced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 teaspoon paprika - 1 cup sour cream - 2 tablespoons all-purpose flour - Salt and pepper to taste - Chopped fresh parsley, for garnish - 8 oz egg noodles (for serving) Getting the right ingredients is key for your Instant Pot beef stroganoff. You want to pick quality beef sirloin. Thin slices help it cook fast and stay tender. A medium onion adds sweetness and depth. Fresh garlic gives a lovely aroma. Use button mushrooms for their mild taste. For the broth, choose a good beef broth. It adds rich flavor. Worcestershire sauce and Dijon mustard bring umami notes. The soy sauce and paprika enhance the dish's overall taste. Sour cream adds creaminess, while flour thickens the sauce. Seasoning with salt and pepper is vital to balance flavors. Fresh parsley makes a nice garnish and adds color. Don't forget the egg noodles; they are the perfect base for this meal. Check out the full recipe for more tips and tricks to make this dish shine! - Set the Instant Pot to sauté mode. - Add olive oil and let it heat up. Start by heating the olive oil in your Instant Pot. This step is crucial. It helps to create a nice base for your dish. The oil should shimmer but not smoke. - Sauté onions and garlic until translucent. - Incorporate mushrooms, sauté until moisture is released. - Add beef sirloin and sear on all sides. Next, toss in the chopped onion and minced garlic. Stir them until the onions turn soft and clear. This takes about three minutes. Then, add the sliced mushrooms. Keep stirring until they give off their moisture. After that, mix in the beef sirloin. Season with salt, pepper, and paprika. Cook until the beef is browned on all sides, which usually takes five to seven minutes. - Pour in broth and sauces; close lid and cook on high pressure. - Natural release pressure, then quick release remaining pressure. Now, it’s time for the magic of pressure cooking. Pour in the beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Stir well to combine everything. Secure the lid and set the pot to high pressure for ten minutes. After the timer goes off, let it sit for five minutes. This is called natural release. Then, carefully do a quick release to let out any remaining steam. - Whisk sour cream and flour; temper with hot beef mixture. - Combine back into Instant Pot and simmer to thicken. - Cook egg noodles as directed and serve over noodles. In a small bowl, whisk together the sour cream and flour until smooth. Scoop out some hot beef mixture and slowly mix it into the sour cream. This step is important to avoid lumps. Pour this mixture back into the Instant Pot and stir it well. Let it simmer for a few minutes to thicken. While that’s happening, cook your egg noodles according to the package. Once everything is ready, serve the beef stroganoff over the noodles. Enjoy your meal! For the full recipe, check the provided details. - Use thinly sliced beef for even cooking. This helps all pieces cook the same way. - Avoid overcrowding the pot for better browning. This keeps the meat juicy and tasty. - Add a splash of red wine for richer flavor. It deepens the taste and adds complexity. - Stir in fresh herbs like thyme or rosemary for aroma. These herbs bring freshness to the dish. - If sauce is too thin, simmer uncovered for a few minutes. This will help it thicken nicely. - Adjust salt and pepper to personal taste preferences. Always taste as you go to get it just right. {{image_2}} You can easily make this dish gluten-free. Just swap the egg noodles for gluten-free pasta or zucchini noodles. This keeps the meal light and tasty. I love using spiralized zucchini for a fresh twist. It absorbs the sauce well and adds a nice crunch. If you prefer a vegetarian meal, simply replace the beef with mushrooms. Use a mix of cremini and portobello for great flavor. Add vegetable broth instead of beef broth to keep it rich and savory. This will give you a hearty dish that everyone will enjoy. For a lighter option, you can use chicken or turkey instead of beef. Thinly slice the meat and follow the same cooking steps. Both chicken and turkey absorb the flavors nicely, making a delicious alternative. You will end up with a dish that’s just as comforting but with a different taste. Store your beef stroganoff in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to let it cool before you seal it up. This helps maintain its flavor and texture. You can freeze the stroganoff if you want to save it for later. Use portioned containers and freeze for up to 2 months. When you want to eat it, just take it out and let it thaw in the fridge overnight. To reheat, do it gently. You can use the stove or microwave. If it looks a bit thick, add a splash of broth to bring it back to life. Stir well as you reheat to ensure even warmth. Enjoy it just like the first time! Total cooking time is approximately 35 minutes, including preparation and pressure release. This quick cooking method makes it easy to enjoy a hearty meal without spending hours in the kitchen. Yes, you can prepare it ahead and store it in the fridge for up to 3 days. Just make sure to keep it in an airtight container. This makes it easy to have a delicious meal ready to go for busy days. Serve with egg noodles, rice, or mashed potatoes, along with a side of vegetables. These sides soak up the tasty sauce, making each bite even better. You can also add some fresh bread for a complete meal. You can whisk in additional flour or let it simmer longer until desired thickness. If you want a creamier sauce, try adding more sour cream at the end. This gives that rich flavor we all love in beef stroganoff. This recipe shows how to make a tasty Instant Pot Beef Stroganoff. You’ve learned about the main ingredients, cooking steps, and tips to enhance flavor. I included variations like gluten-free and vegetarian options to suit your needs. Remember, storing leftovers properly can save time later. Enjoy your meal on noodles or rice for a satisfying dish. Happy cooking and experimenting with your own flavors!$

- Instant Pot Beef Stroganoff

Craving a quick and tasty meal? Dive into this Instant Pot Beef Stroganoff recipe that brings together tender beef, a creamy sauce, and rich flavors in just 35 minutes! Perfect for busy weeknights or cozy weekends, this dish is easy to make and sure to impress. Get your Instant Pot ready and explore all the tips, tricks, and variations, from gluten-free to vegetarian options. Click through to discover your new favorite meal!

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Ingredients

1.5 lbs beef sirloin, thinly sliced

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz button mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon soy sauce

1 teaspoon paprika

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper to taste

8 oz egg noodles (for serving)

Chopped fresh parsley, for garnish

Instructions

Set the Instant Pot to sauté mode. Add olive oil and let it heat up.

Add the chopped onion and minced garlic to the pot. Sauté until the onions become translucent, about 3 minutes.

Incorporate the sliced mushrooms and continue to sauté for another 3 minutes until they start to release their moisture.

Add the sliced beef sirloin to the pot. Season with salt, pepper, and paprika, stirring frequently until browned on all sides, about 5-7 minutes.

Pour in the beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Stir well to combine all the ingredients.

Close the lid of the Instant Pot, ensuring the pressure valve is set to sealing. Cook on high pressure for 10 minutes.

Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then perform a quick release to release any remaining pressure.

In a small bowl, whisk together the sour cream and flour until smooth. Scoop out a ladle of the hot beef mixture and gradually add it to the sour cream mixture to temper it, stirring continuously.

Pour the sour cream mixture back into the Instant Pot, stirring well to combine. Adjust the seasoning if necessary.

Let it simmer on the sauté mode for 2-3 minutes until heated through and thickened.

While the stroganoff simmers, cook the egg noodles according to package instructions. Drain and set aside.

Serve the beef stroganoff over the egg noodles, garnished with chopped fresh parsley.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6