Beef stroganoff
BEST Easy Instant Pot Beef Stroganoff will be a favorite in your home with all the classic flavors and creamy texture of traditional beef stroganoff, made super quick and easy in your pressure cooker!
2 pounds stew meat
salt and pepper to taste
1 cup sliced mushrooms
3 teaspoons minced garlic
3 tablespoons butter
2 tablespoons flour
3 cups beef broth
4 tablespoons worcestershire sauce
10 ounces egg noodles
½ cup sour cream
2 tablespoons corn starch + ¼ cup beef broth or cold water, optional
Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes.
Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.
Stir in sour cream, taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.
Notes
Serving: feel free to skip the egg noodles and serve this over mashed potatoes or rice.
2 pounds stew meat
salt and pepper to taste
1 cup sliced mushrooms
3 teaspoons minced garlic
3 tablespoons butter
2 tablespoons flour
3 cups beef broth
4 tablespoons worcestershire sauce
10 ounces egg noodles
½ cup sour cream
2 tablespoons corn starch + ¼ cup beef broth or cold water, optional
Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes.
Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.
Stir in sour cream, taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.
Notes
Serving: feel free to skip the egg noodles and serve this over mashed potatoes or rice.
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