Instant Pot Beef Stroganoff

By zhanghengshuo

4 Person

55 Minutes

358 Calories

Instant Pot Beef Stroganoff is the ideal recipe for when you are any mix of 1) Stressed, 2) Needing a hug, 3) Wanting to feed your family a healthy meal they’ll actually like (nothing is worse than a dinner complainer when you are already exhausted), or 4) So hungry you are halfway through a bag of chips before your brain registers that you even opened the pantry. This recipe is easy to prepare and leaves you only one dish (the Instant Pot) to wash at the end. Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.

Ingredients

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

Method

01

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.
02

Sprinkle the beef with the remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or save a dish I like to do this right on the cutting board.)
03

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.
04

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).
05

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.
06

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.
07

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.
08

Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.

Related Tags

Beef Stroganoff Recipes

Instant Pot Beef Stroganoff

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 358 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

Chopped fresh parsley or thyme, optional for serving

1 cup plain whole milk Greek yogurt, do not use nonfat or it will curdle

12 oz. whole wheat wide egg noodles

2 tbsp. all-purpose flour

16 oz. sliced baby Bella cremini mushrooms

3 cups reduced sodium beef broth, divided

1 tbsp. Dijon mustard

3 tbsp. Worcestershire sauce

1/2 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried dillweed

1 tsp. ground black pepper

1 1/2 pounds boneless sirloin steak, cut into 1 1/2-inch cubes

1 1/2 tsp. kosher salt, divided

1 small yellow or white onion, diced

1 tbsp. unsalted butter

1 tbsp. extra virgin olive oil

03 Method

Step 1

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.

Step 2

Sprinkle the beef with the remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or save a dish I like to do this right on the cutting board.)

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.

04 Author