Instant Pot Beef Stroganoff

By Leslie Blythe Beef, Pasta Instant Pot / Pressure Cooker, Sautéing

May 24, 2018

This Instant Pot Beef Stroganoff is effortless to make in an Instant Pot. Beef Stroganoff is a mid-19th-century Russian dish of sautéed pieces of beef served in a sauce with sour cream and egg noodles. The beef is tender and falls into the category of serious comfort food.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

2 pounds stew meat, cut into 1-inch cubes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, quartered

3 sprigs fresh thyme

2 tablespoons all-purpose flour

¼ cup dry sherry

3 cups low sodium beef broth

2 teaspoons Worcestershire sauce

1 (12-ounce) package wide egg noodles

¾ cup sour cream

2 tablespoons flat-leaf parsley, chopped

Directions

1Set a 6-qt Instant Pot® to the high sauté setting.

2Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.

3Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

4Stir in dry sherry, scraping any browned bits from the bottom of the pot.

5Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

6Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

7Stir in sour cream; season with salt and pepper, to taste.

8Serve immediately, garnished with parsley, if desired.

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