Mouth-Watering Instant Pot Beef Stroganoff Recipe
Hark! Ye who seek a dish both hearty and comforting, that shall satisfy thy cravings and warm the cockles of thy heart, listen close! For I bring to thee a recipe of beef stroganoff, made quick and easy with the instant pot. Feast your eyes on the tender cuts of beef sirloin, sliced thin and simmered in a rich sauce of sour cream, Worcestershire sauce, mustard, and spices.
This dish hails from the great land of Russia, where it was created by a chef who served it to count Paul Stroganoff. It quickly became a favorite across Europe and North America. Now, with the advent of the instant pot, ye can have this classic dinner on the table in no time at all.
So gather ye ingredients and set ye pots a-boiling. The aroma of this savory stew shall fill thy home, beckoning one and all to gather at thy table for a feast fit for a king. This is not merely a meal, but an experience – one that shall leave thy guests marveling at thy culinary skills and clamoring for seconds. So let us begin!
Why You’ll Love This Recipe
Oh, dear food enthusiasts! Listen up and let me tell you about the majesty of this dish – Instant Pot Beef Stroganoff.
Not only is this recipe a modern take on an old classic with an Instant Pot twist, but it is also incredibly delicious and satisfying. Picture tender, juicy beef strips coated in a creamy and savory mushroom sauce, all served over perfectly cooked egg noodles. This dish is just begging to be tasted and savored!
What makes it even better is how easy it is to make. With an Instant Pot, you’ll have this beautiful dish on the table in under 30 minutes! You’ll save both time and effort without sacrificing flavor.
And don’t worry, folks. Whether you’re a seasoned chef or brand new to cooking, the instructions for this recipe are simple and easy to follow. Plus, there are plenty of substitution options available so you can personalize it to your taste preferences.
So trust me when I say, you’re going to love this Instant Pot Beef Stroganoff recipe. It’s the perfect way to satisfy your cravings for a delicious home-cooked meal without spending hours in the kitchen.
Ingredient List
- 2 pounds beef stew meat or boneless beef sirloin steak, cut into thin strips
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
Note: You can use other types of meat instead of beef such as chuck roast or hamburger meat. If you prefer, you can make a slow cooker or pot hamburger stroganoff. Additionally, you can serve it with pasta or egg noodles or add mushroom soup for some extra flavor.
The Recipe How-To
Firstly, to start making the best easy instant pot beef stroganoff, set your Instant Pot to sauté setting and add 1 tablespoon of olive oil. Once hot, add 2 pounds of beef stew meat and season with salt and pepper. Brown the beef in batches until all sides are browned. This is important as it brings out the flavors of the beef which will be a great addition to the dish.
Cook On High Pressure
Once you’ve browned all the beef, add onions and cook until soft for a minute. After that, add 1 tablespoon of minced garlic and stir for another 30 seconds. Next, add 4 tablespoons of butter, one tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon onion powder and 1 teaspoon paprika. Mix everything together to coat the meat.
Next step is to pour in 1 cup of beef broth while scraping up any browned bits on the bottom of the pot. Make sure that you deglaze well so you don’t miss any flavorful bits! Turn off sauté mode then set high pressure for 18 minutes. In just under under half an hour you’ll have created a rich and mouthwatering aroma in your home!
Make The Creamy Stroganoff Sauce
After cooking on high pressure for 18 minutes, allow your Instant Pot to naturally release steam for about 10 minutes before manually releasing any remainder steam.
Then, turn back on sauté mode anda dd in a mixture of cornstarch and water to thicken the stroganoff sauce (.5 cup cold water mixed with .5 cup flour). Stir in .5 cup sour cream right before serving to give it a creamy tangy flavor.
Congratulations! You have just made one kickass instant pot beef stroganoff! Enjoy and let the flavors dance in your taste buds!
Substitutions and Variations
Hark! Yonder cometh a section of my Instant Pot Beef Stroganoff recipe where I lay out a variety of substitutions and variations. Should thou wish to alter the recipe according to thine own taste or dietary needs, then heed well the following suggestions:
1. Meat Substitutions: Instead of using beef stew meat or beef sirloin steak, thou mayest use chuck roast or ground beef in this recipe.
2. Mushroom Variations: Instead of using button mushrooms, consider trying cremini mushrooms or portobello mushrooms for a deeper, earthier flavor. If you prefer a more delicate taste, try using white button mushrooms instead.
3. Noodle Swap: If thou prefer yon egg noodles in thine stroganoff, feel free to swap out pasta for noodles.
4. Sauce Adjustments: If thou prefer thy sauce thicker, add an extra tablespoon of cornstarch dissolved in water to thicken it up. Conversely, if thou like thy sauce thinner, add a splash of beef broth.
5. Spicing It Up: For a touch of spiciness, add some red pepper flakes or cayenne pepper!
Whether thou prefer ground beef over stew meat, cremini mushrooms over button mushrooms or want to make the dish spicier with red pepper flakes, these substitution and variation ideas shall surely help thee tailor the Instant Pot Beef Stroganoff recipe to your liking!
Serving and Pairing
Ah, now comes the best part of my instant pot beef stroganoff recipe – serving and pairing. After all the work that we’ve done to prepare this delightful dish, it’s finally time to present it to others for a luxurious dining experience.
Firstly, I’d recommend serving my instant pot beef stroganoff hot, straight from the pot. The flavors and aromas are simply mesmerizing when the dish is piping hot. You can serve it with some fluffy white rice or even buttered noodles. This would give your guests options in terms of their preference for starch.
If you’re feeling fancy or just want to elevate the experience, sprinkling some chopped parsley or chives over the stroganoff would add a touch of elegance and freshness to the look and taste of the dish. This would not only impress your guests but also create an Instagram-worthy picture.
But don’t stop there! If you’re feeling adventurous, serving my instant pot beef stroganoff with roasted broccoli, grilled asparagus or even garlic bread on the side will add more texture and flavor to your dish. It will take your dining experience to new levels of gastronomic delight.
Additionally, if you have a fancy gathering or special occasion where you want to do justice to your cooking skills, pairing the beef stroganoff with a full-bodied red wine such as Merlot, Cabernet Sauvignon or Pinot Noir would be ideal. These wines complement the meaty flavors in my recipe and make for an unforgettable sensory experience.
In short, my instant pot beef stroganoff recipe is perfect for any occasion – whether it’s for an intimate family dinner or hosting guests at a special event. Just remember to serve it hot with your favorite starch and get creative with side dishes and wine pairing. Bon Appétit!
Make-Ahead, Storing and Reheating
Oh, the joy of having leftover beef stroganoff! But what should you do with it after making it? Allow me to share some helpful tips on how to make-ahead, store, and reheat your Instant Pot Beef Stroganoff recipe.
To make ahead, cook the meat and sauce, but do not add the sour cream until ready to serve. Store in an airtight container in the fridge for up to 3-4 days.
When it’s time to reheat, I highly recommend doing so on the stovetop, using low heat. Be sure to stir frequently as you reheat so that the sour cream doesn’t separate or curdle.
As for storing, you can easily freeze leftovers for future meals. Transfer your cooled beef stroganoff into a freezer-safe container, leaving a little space at the top for expansion during freezing. Utilize within 3 months.
To thaw frozen leftovers quickly, take out the container from the freezer and let them thaw overnight in the refrigerator. Reheat following instructions above.
But if you’re strapped for time and need a quick meal fix from last night’s dinner, you can also defrost frozen beef stroganoff using a microwave or cold water method. However, reheating will likely cause some separation or grittiness due to the sour cream being heated quickly.
Remember, once you’ve reheated food once already, it is not advisable to refreeze for later use.
Enjoy your leftovers and savor each bite of this Instant Pot Beef Stroganoff recipe!
Tips for Perfect Results
If you’re cooking beef stroganoff in your Instant Pot for the first time, these tips will help you make sure it comes out perfectly.
First, when browning the meat, don’t overcrowd the pot. It’s essential to allow space between each piece of beef to prevent steaming and achieve a good sear. You may need to brown the meat in batches.
Secondly, use cornstarch instead of flour to thicken the sauce if you want a gluten-free version. For a thicker sauce, mix cornstarch and water together and then add to the mixture. Make sure to use enough liquid to prevent clumping.
Additionally, let the pressure release naturally for at least 10 minutes after cooking. The longer you let it release naturally, the more tender the beef will be. This way, it won’t be tough and will easily separate into thin strips.
Moreover, consider mixing in some bacon drippings with your olive oil as your cooking fat that helps add depth of flavor to your dish.
Another crucial tip is not to add sour cream during pressure cooking as it can result in curdling or separating due to its sensitivity to heat. Instead, stir in sour cream at the end once served on a plate.
In addition, Worcestershire sauce adds a depth of umami that is irresistible when combined with mushrooms and caramelized onions elevating the flavors of our favorite beef stroganoff recipe.
Lastly, for best results, use high quality ingredients like fresh mushrooms and beef. Using stew meat is perfect because it is cut into small pieces that cook well under pressure and become super-tender.
By following these tips, you’ll get perfectly cooked beef stroganoff every time!
Bottom Line
In conclusion, the Instant Pot Beef Stroganoff recipe is a must-try for anyone who loves comfort food that’s easy to prepare. The ingredient list may seem long, but it all comes together quickly with the help of your Instant Pot. This recipe is versatile and can be adapted to suit your preferences, whether you want to switch up the protein, use a different type of pasta or swap out ingredients to accommodate dietary restrictions.
With all of the delicious flavors and textures in this dish, it’s no wonder why so many people love beef stroganoff. The tender beef, hearty mushrooms, and tangy sour cream make for a meal that’s both comforting and satisfying.
If you’re new to using your Instant Pot, this recipe is an excellent starting point. With clear instructions and helpful tips along the way, you’ll feel confident making stroganoff and other dishes in your pressure cooker.
So what are you waiting for? Give this recipe a try and discover why Instant Pot beef stroganoff is a crowd-pleaser. Not only will it make dinner a breeze, but it’s sure to become a family favorite in no time.
Instant Pot Beef Stroganoff Recipe
Ingredients
- 2 1/2 lbs chuck roast
- 1 medium onion, chopped
- 2 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon mustard
- 4 cups beef stock
- salt and pepper
- 2 cups sour cream
- 2 tablespoons bacon drippings or 2 tablespoons oil
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Saute chopped onion in the hot oil, with your pot on saute, until translucent.
- Add meat. Season with salt and pepper to taste. Brown on all sides, about 6 minutes.
- Add garlic and onion powders, Worcestershire, and mustard. Stir into the meat well, being sure to scrape the bottom for any browned bits.
- Sprinkle flour on top.
- Add broth and stir well.
- Put lid on pot. Seal and set for 15 minutes.
- When the timer goes off, let sit for 15 minutes, then quick release remaining pressure.
- Take about 1 cup or so of liquid and mix it into the sour cream. Whisk well.
- Add to pot and stir well.
- Mix cornstarch and water.
- Turn pot on to saute.
- Add corn starch and water slowly while stirring until thickened. Turn off pot.
- Serve over cooked egg noodles.
Add Your Own Notes
Nutrition
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