Best 5 Healthy Pressure Cooker Beef Stroganoff Recipes

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Indulge in the rich flavors of this classic dish made easy with pressure cooking. Beef Stroganoff, renowned for its creamy, savory sauce and tender beef, is elevated to new heights using a pressure cooker. Discover variations of this timeless recipe in our article, including a traditional beef version, a lightened-up turkey option, and a vegetarian rendition using mushrooms. With step-by-step instructions and cooking times for each variation, you'll find the perfect recipe to suit your dietary preferences and impress your taste buds.

Let's cook with our recipes!

INSTANT POT BEEF STROGANOFF



Instant Pot Beef Stroganoff image

Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow or white onion (diced)
1 1/2 teaspoons kosher salt (divided)
1 1/2 pounds boneless sirloin steak (cut into 1 1/2-inch cubes)
1 teaspoon ground black pepper
1 teaspoon dried dillweed
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 cups reduced sodium beef broth (divided)
16 ounces sliced baby Bella cremini mushrooms
2 tablespoons all-purpose flour
12 ounces whole wheat wide egg noodles
1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
Chopped fresh parsley or thyme (optional for serving)

Steps:

  • Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
  • Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a "burn" warning).
  • Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
  • Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
  • Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme

Nutrition Facts : ServingSize 1 (of 6), about 1 3/4 generous cups (including noodles), Calories 480 kcal, Carbohydrate 51 g, Protein 41 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 123 mg, Fiber 3 g, Sugar 5 g

PRESSURE-COOKER GROUND BEEF STROGANOFF



Pressure-Cooker Ground Beef Stroganoff image

My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 pounds ground beef
1-1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon butter
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/3 cup all-purpose flour
1/3 cup water
1-1/2 cups sour cream
Hot cooked noodles, optional
Minced fresh parsley

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.

Nutrition Facts : Calories 356 calories, Fat 24g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 780mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This recipe comes from our book "One Pot."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h10m

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 1/2 cups boiling water
2 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound button mushrooms, trimmed and quartered
1 medium onion, thinly sliced
2 cups low-sodium chicken broth
6 ounces egg noodles
1/3 cup sour cream
1 tablespoon plus 1 teaspoon Dijon mustard
1/2 cup roughly chopped fresh dill, for serving

Steps:

  • Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
  • Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
  • Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
  • Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

BEEF STROGANOFF FOR INSTANT POT®



Beef Stroganoff for Instant Pot® image

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.

Provided by Lissa

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h2m

Yield 8

Number Of Ingredients 13

2 tablespoons canola oil
½ onion, diced
2 teaspoons salt, divided
2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
½ teaspoon dried thyme
2 tablespoons soy sauce
3 cups chopped mushrooms
2 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package wide egg noodles
¾ cup sour cream, or to taste

Steps:

  • Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
  • Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
  • Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  • Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
  • Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

I live outside of the US and the meat that I can get here can be pretty tough. I came up with this recipe after looking over several and playing around with it a little. The meal is ready to eat in about 30 minutes and the meat is fork tender. Hope you enjoy it as much as I do.

Provided by manderson

Categories     Roast Beef

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -2 lb stew beef chunk (depending on your taste)
1 small onion, chopped
1 teaspoon nutmeg
1 -2 garlic clove, minced
1 tablespoon oil
1 tablespoon Dijon mustard (I use dry mustard powder if I don't have Dijon on hand- any will work)
fresh ground pepper
1 1/2 teaspoons beef bouillon
1 (16 ounce) can mushrooms (sliced, undrained)
1 cup water
1/2 teaspoon salt
1 (12 ounce) container sour cream
1/4 cup water
2 tablespoons cornstarch
cooked noodles

Steps:

  • Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
  • Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
  • Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
  • Serve over hot noodles.

Tips:

  • To save time, use pre-sliced mushrooms and onions.
  • If you don't have a pressure cooker, you can make this recipe in a slow cooker on low for 6-8 hours.
  • To make this recipe gluten-free, use gluten-free soy sauce and Worcestershire sauce.
  • To make this recipe dairy-free, use dairy-free sour cream and butter.
  • Serve over egg noodles, mashed potatoes, or rice.

Conclusion:

This healthy pressure cooker beef stroganoff is a delicious and easy meal that the whole family will love. It's perfect for a weeknight dinner or a special occasion. The beef is tender and flavorful, and the sauce is creamy and rich. Serve it over egg noodles, mashed potatoes, or rice, and you have a complete meal that will satisfy everyone at the table.

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