Beef stroganoff is honestly one of those meals that’s hard to get wrong. Even the most mediocre of beef stroganoff recipes usually turns out to be quite good without much effort. However, this recipe is far from mediocre, but it still delivers in a big way. It’s made entirely from scratch with a fantastic mix of nourishing whole food ingredients (plus white wine!) that your entire family will appreciate.
Life-changing Instant Pot Beef Stroganoff (Creamy and Comforting)
Ingredients
- 2 tbsp olive oil
- 1 ½ pounds round steak, cut into ¼ inch thick strips
- 1 medium onion, diced
- 10 oz white mushrooms, cut into thick slices
- 3 garlic cloves, minced
- ½ tsp dried thyme
- 2 tbsp all purpose flour
- ¼ cup dry white wine
- 3 cups beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 ½ tsp Dijon mustard
- 6 oz wide egg noodles
- 1 cup sour cream
- 2 tbsp chopped fresh parsley
- salt, black pepper to taste
Instructions
- Season the beef with salt and black pepper to taste.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil and brown the beef in batches.
- Set the beef aside.
- Add the onion and mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the flour and cook until lightly browned, about 1 minute.
- Add the wine and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Press the CANCEL button.
- Return the beef to the pot.
- Combine the beef broth, Worcestershire sauce, tomato paste and Dijon mustard and add the mixture to the pot.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 11 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Stir in the egg noodles.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 4 minutes. ((The cooking time is half of the suggest time on the pasta box.)
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Stir in the sour cream and parsley.
- Season to taste with salt and black pepper.
- Serve immediately.
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