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Creamy Instant Pot Beef Stroganoff

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A quick and easy Instant Pot beef stroganoff recipe that delivers tender beef, rich mushrooms, and a creamy sauce perfect for hearty weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 cups beef broth (low-sodium preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream (full-fat preferred)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • 12 ounces wide egg noodles or pasta of choice, cooked separately

Instructions

  1. Cut the beef chuck roast into 1-inch cubes, slice the mushrooms, finely chop the onion, and mince the garlic (about 10 minutes).
  2. Set Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of olive oil. Brown beef cubes in batches for about 5 minutes per batch. Remove beef and set aside.
  3. In the same pot, add chopped onion and cook for 3-4 minutes until translucent. Add garlic and sauté for 30 seconds until fragrant.
  4. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release juices and start to brown.
  5. Pour in 1/2 cup beef broth and scrape the bottom of the pot to deglaze and lift browned bits.
  6. Return browned beef to the pot along with remaining 1 1/2 cups beef broth, Dijon mustard, and Worcestershire sauce. Stir gently to combine.
  7. Seal Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ for 25 minutes. It will take about 10 minutes to come to pressure.
  8. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  9. Mix all-purpose flour with a few tablespoons of sour cream until smooth. Stir this mixture into the pot along with remaining sour cream.
  10. Use ‘Sauté’ function for 3-5 minutes, stirring constantly, until sauce thickens and becomes creamy. Adjust salt and pepper to taste.
  11. Serve the creamy beef stroganoff over cooked egg noodles, garnish with fresh parsley, and enjoy immediately.

Notes

Do not pressure cook sour cream to avoid curdling; add it at the end off-heat. Browning beef well is key for flavor. Natural pressure release helps keep meat tender. For dairy-free, substitute sour cream with coconut or cashew cream. For gluten-free, use gluten-free flour or cornstarch to thicken sauce.

Nutrition

Keywords: Instant Pot, beef stroganoff, creamy, easy dinner, weeknight meal, mushrooms, beef chuck, comfort food

Find it online: https://sofiaspice.com/creamy-instant-pot-beef-stroganoff-recipe-easy-hearty-weeknight-dinner/