Home » Instant Pot Beefiness Stroganoff

Instant Pot Beefiness Stroganoff

As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

Jump to Recipe

Instant Pot Beef Stroganoff, made with juicy slices of beef in a creamy gravy, is pure comfort nutrient. This easy pressure level cooker recipe is the perfect family unit-friendly repast for a busy or dank night.

a horizontal shot of beef stroganoff with a fork on the left-hand side, with mushrooms visible garnished with black pepper and sour cream

❤️ Why You'll Beloved This Recipe: This comforting, flossy and flavor-packed beef stroganoff is a quick and satisfying beefiness dinner that's hearty enough to feed a crowd.

When it gets dank here in Utah, I'k always looking for warming, flavorful meals to feed my family. And this Beef Stroganoff Instant Pot recipe has been a go-to for years because it'due south a quick, filling meal that everyone loves!

I'm sure your family will dear information technology too!

🍽️ This is 1 of our favorite Instant Pot beefiness recipes. We beloved to serve Beef Stroganoff over cooked egg noodles or our creamy Instant Pot Mashed potatoes.

Now that winter's here over again, I've updated the mail service with new photos and tips to assist you brand the best and easiest beef stroganoff at home.

An overhead shot looking down into an Instant Pot filled with broth and ready to add the stroganoff back in

Ingredients

Here's what you need to throw together this simple Instant Pot beef stroganoff tonight:

  • Beefiness circular steak: This is an cheap, lean cutting of beef that becomes tender and juicy in your force per unit area cooker.
  • Vegetable oil: Or another neutral-flavored oil. This is the best to brown the beef, though. You simply need a sparse coating on the bottom of the pressure cooking pot to preclude meat from sticking.
  • Onion and garlic: Together, these create a nice savory flavor base for the gravy.
  • Love apple paste: Store leftover tomato paste in the freezer for next time yous're peckish stroganoff.
  • Beefiness broth: Yous can utilize low-sodium store-bought or make your own!
  • Butter: This enriches the gravy. I recommend unsalted butter so you accept more control over the flavor of your gravy.
  • White mushrooms: Feel gratuitous to apply push button, cremini, or another mushroom diverseness you lot love.
  • Cornstarch: Mixed with cold h2o, this makes a unproblematic slurry to thicken up the gravy.
  • Sour cream: I recommend full-fatty for the best flavour. You'll add together this at the finish to bring the sauce together and add some tang.
A ladle full of beef stroganoff with mushrooms visible suspended over an Instant Pot

How to Make Beef Stroganoff in an Instant Pot

This Beef Stroganoff recipe will work in whatever brand of electrical pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

First, brown the beef

This takes a few extra minutes, but it's so worth information technology for the rich, caramelized flavor you get from browned meat. Be certain to let the pressure level cooking pot heat well earlier you add together the pieces of beef, and avoid overcrowding the pan. Brown the beef until they're nicely dark on all sides.

đź’ˇ Tip: Y'all can dark-brown the beef on merely i side to speed things upward. You'll get a lot of the flavor benefits in half the fourth dimension.

Next, add the onions.

When you add them to the pressure cooker right later on browning the meat, the aromatics soak upwards that astonishing flavor. Be sure to watch your pan closely and add a little water or broth if the bottom of the pot starts getting too nighttime brown.

Once the onions are softened, add together your garlic and tomato plant paste to build the flavor of the sauce more. In one case these are prissy and fragrant, add the beefiness broth and return the beef (and any juices) to the pot. When you add the broth, be sure to use a wooden spoon to scrape up any browned bits on the bottom of the put. That will add wonderful flavor to your sauce and make sure you avoid the burn down notice.

Cook at loftier pressure level for 18 minutes with a x-minute natural pressure release.

After y'all release the pressure, make a smooth slurry of cornstarch and water and stir until the sauce thickens. Add the sour cream for a thick, emulsified sauce.

An overhead shot of a bowl of beef stroganoff served over egg noodles, with a roll parsley and a pinch bowl of salt in the background

Of import Recipe Notes

⭕ Browning the meat every bit a start step is the key to a deep, rich and complex flavor in the gravy. It likewise adds a nice texture to the outside of the beef, and so the pieces are well-baked on the exterior and juicy and tender in the centre.

⭕ Brand sure the broth comes to a eddy later you add the cornstarch slurry. Otherwise the starch volition not be fully cooked and your gravy won't thicken properly.

⭕ For best results, apply room-temperature sour cream. This volition blend into the hot gravy better than chilled dairy.

a vertical close-up shot showing the mushrooms and tender beef stroganoff served over egg noodles

Frequently Asked Questions about Beef Stroganoff

❓ Where is Beef Stroganoff from?

Beef Stroganoff is a traditional Russian dish. Now, it'due south enjoyed all over the world! A classic recipe like this includes pieces of beef and mushrooms in a creamy gravy.

❓ How tin I store leftovers?

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Reheat servings in the microwave or Instant Pot using the Saute part until warmed through.

❓ Tin I freeze Beefiness Stroganoff?

Yep! This is a peachy recipe for freezing. (I e'er shop the stroganoff separate from the noodles or mashed potatoes.) Only let the dish cool completely, then package in an airtight container or sealed purse. Store in the freezer for up to six months.

Defrost the meal in the fridge overnight, then reheat on the stove, in the microwave, or in your Instant Pot.

❓ Can I use frozen beef?

Because so much of the flavor in this dish comes from searing the beefiness, we don't recommend starting with frozen meat. However, in a pinch, nosotros recommend adding at least v minutes per pound of frozen beef.

❓ What to serve with beef stroganoff?

Nosotros similar to serve this saucy dish over a bed of butter noodles, mashed potatoes, or another starch. Rice, quinoa, or farro would all be tasty too!

To round out the meal, nosotros like to serve broccoli and a skillful sourdough bread to soak upwards all the gravy.

A 45 degree shot of pressure cooker beef stroganoff with parsley, a roll, and an instant Pot in the background

Practice you lot Dear this recipe?
Get out us a review below to tell us why!

Ingredients

  • 2 pounds beef round steak, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef broth
  • 1 tablespoon vegetable oil
  • i tablespoon butter
  • 1 package (12 ounces) white mushrooms, sliced
  • ii tablespoons cornstarch
  • iii tablespoons cold water
  • 1/three loving cup sour cream
  • Table salt and pepper to taste
  • Egg noodles, cooked according to package directions

Instructions

  1. Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more than oil every bit needed. Transfer meat to a plate when browned.
  2. Add the onions and cook, stirring oft, until the onions soften and begin to brown, about v minutes.
  3. Add together the garlic and tomato paste and sauté ane minute.
  4. Add beef broth and scrape up any browned bits on the bottom of the pot.
  5. Add browned beef and any accumulated juices. Select Loftier Pressure and 18 minutes melt time.
  6. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until aureate. (I cooked them in two batches.) Season with salt and pepper.
  7. When the melt fourth dimension ends, plow pressure cooker off and let the pressure level to release naturally for 10 minutes. Afterwards 10 minutes, use a quick force per unit area release to release any remaining pressure level. When the valve drops, carefully remove the hat.
  8. Combine the cornstarch and water, whisking until shine. Add together cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/iii cup of gravy to the sour foam and mix until well combined. Add together the sour cream mixture to the gravy and stir until well composite. Stir in the sautéed mushrooms.
  9. Serve over prepared egg noodles.
Diet Information:

Yield: eight Serving Size: ane
Corporeality Per Serving: Calories: 459 Total Fat: 30g Saturated Fat: 11g Trans Fatty: 0g Unsaturated Fat: 15g Cholesterol: 118mg Sodium: 298mg Carbohydrates: 9g Cobweb: 1g Carbohydrate: 2g Poly peptide: 35g

We are a participant in the Amazon Services LLC Assembly Plan, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.