Best 3 Instant Pot Beef Stroganoff Recipes

Indulge in the rich flavors of classic Beef Stroganoff, a dish that combines tender beef, creamy sauce, and savory mushrooms. This versatile dish can be easily prepared in an Instant Pot, saving time and effort while delivering exceptional taste. Discover four variations of this beloved recipe, each offering unique twists and catering to different preferences. From a traditional rendition to one featuring tangy sun-dried tomatoes, and even a vegetarian alternative, these recipes cater to a range of tastes and dietary needs. Get ready to tantalize your taste buds with this timeless culinary masterpiece, made quick and convenient with the magic of the Instant Pot. Additionally, a gluten-free option is available for those with dietary restrictions, ensuring everyone can savor the delectable flavors of Beef Stroganoff.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® BEEF STROGANOFF

Instant Pot® Beef Stroganoff image

This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it's been slow-cooking for hours but ready in a little over an hour.

Provided by Cara

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
4 cups beef broth, divided
3 tablespoons Worcestershire sauce, or more to taste
3 cups chopped fresh mushrooms
1 (16 ounce) package egg noodles
1 (24 ounce) container sour cream
2 tablespoons cornstarch, or more as needed
salt and freshly ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

Nutrition Facts : Calories 562.1 calories, Carbohydrate 49.2 g, Cholesterol 109.7 mg, Fat 28.7 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 562 mg, Sugar 2.8 g

INSTANT POT® GROUND BEEF STROGANOFF

Instant Pot® Ground Beef Stroganoff image

This is a guaranteed crowd-pleasing meal made in an Instant Pot®! Homemade, delicious food instantly.

Provided by peloquinswife

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground beef
16 ounces chopped fresh mushrooms
2 onions, minced
4 cloves garlic, minced
4 cups water
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package egg noodles
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
1 cup sour cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef, mushrooms, onions, and garlic. Cook and stir until beef is browned and crumbly and onions are soft, 5 to 7 minutes. Add water, soup, noodles, Worcestershire, and dry soup mix. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in sour cream.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 56.9 g, Cholesterol 95.2 mg, Fat 20.2 g, Fiber 3.6 g, Protein 22.3 g, SaturatedFat 8.2 g, Sodium 911.2 mg, Sugar 6.1 g

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

Ingredients

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

Tips:

For a richer flavor, use beef broth instead of water.
Add a tablespoon of Worcestershire sauce for a more savory flavor.
If you like mushrooms, add a cup of sliced mushrooms to the pot.
Serve over egg noodles, mashed potatoes, or rice.
Garnish with fresh parsley or chives.

Conclusion:

This Instant Pot Beef Stroganoff is a quick and easy weeknight meal that is sure to please the whole family. With minimal chopping and cooking time, this recipe is perfect for busy weeknights. The beef is tender and flavorful, the sauce is creamy and delicious, and the egg noodles are the perfect accompaniment. So next time you're looking for a quick and easy meal, give this Instant Pot Beef Stroganoff a try.