Instant Pot Beef Stroganoff PT45M https://img5.recipesrun.com/201907/2019/1011/b6/d/693146/300x200x50.jpg 6 servings Ingredients: 2 tbsp. chopped fresh parsley leaves 3/4 cup sour cream 12 oz. wide egg noodles 2 tsp. Worcestershire sauce 3 cups low sodium beef broth 1/4 cup dry sherry 2 tbsp. all-purpose flour 3 sprigs fresh thyme 8 oz. cremini mushrooms, quartered 1 onion, diced 3 cloves garlic, minced 2 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste 2 pounds stew meat, cut into 1-inch cubes
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Instant Pot Beef Stroganoff

  • 6 Person
  • 45 Minutes
  • 430 Calories
This beef stroganoff recipe is excellent!! You will make it again! Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth! Use a wooden spoon to push the venting lever. Safety first.

Ingredients

  • 2 tbsp. chopped fresh parsley leaves

  • 3/4 cup sour cream

  • 12 oz. wide egg noodles

  • 2 tsp. Worcestershire sauce

  • 3 cups low sodium beef broth

  • 1/4 cup dry sherry

  • 2 tbsp. all-purpose flour

  • 3 sprigs fresh thyme

  • 8 oz. cremini mushrooms, quartered

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 2 tbsp. olive oil

  • Kosher salt and freshly ground black pepper, to taste

  • 2 pounds stew meat, cut into 1-inch cubes

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Method

  • 01
    Set a 6-qt Instant Pot to the high saute setting.
  • 02
    Season 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.
  • 03
    Add garlic, onion, mushrooms, and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • 04
    Stir in dry sherry, scraping any browned bits from the bottom of the pot.
  • 05
    Stir in beef broth, Worcestershire and beef. Select manual setting; adjust the pressure to high, and set timer for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  • 06
    Stir in egg noodles. Select manual setting; adjust the pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  • 07
    Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

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Sponsored Links

Instant Pot Beef Stroganoff

This beef stroganoff recipe is excellent!! You will make it again! Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth! Use a wooden spoon to push the venting lever. Safety first.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 430 Kcal
  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Total Time 45 Mins
02 Ingredients
    • 2 tbsp. chopped fresh parsley leaves
    • 3/4 cup sour cream
    • 12 oz. wide egg noodles
    • 2 tsp. Worcestershire sauce
    • 3 cups low sodium beef broth
    • 1/4 cup dry sherry
    • 2 tbsp. all-purpose flour
    • 3 sprigs fresh thyme
    • 8 oz. cremini mushrooms, quartered
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 tbsp. olive oil
    • Kosher salt and freshly ground black pepper, to taste
    • 2 pounds stew meat, cut into 1-inch cubes
03 Method
  • Step 1
    Set a 6-qt Instant Pot to the high saute setting.
  • Step 2
    Season 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.
  • Step 3
    Add garlic, onion, mushrooms, and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Step 4
    Stir in dry sherry, scraping any browned bits from the bottom of the pot.
  • Step 5
    Stir in beef broth, Worcestershire and beef. Select manual setting; adjust the pressure to high, and set timer for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  • Step 6
    Stir in egg noodles. Select manual setting; adjust the pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
  • Step 7
    Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
04 Author
Lori Lori
647 Recipes
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