BEST Easy Instant Pot 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!

Instant pot is the ultimate time saver! Try Instant Pot Balsamic Pork Tenderloin, Instant Pot Parmesan Chicken and Rice with Mushrooms, and Instant Pot BBQ Pulled Pork

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com

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!

I have had a really hectic winter. No real reason, just one of those winters. Maybe it’s the weather, forcing all of us to be inside more than we want to be. I don’t know about you but I’m itching to do all the outside things. But, for now, I’ve been pacifying myself with my favorite kitchen appliance — the Instant Pot. It really fascinates me with how quickly it can get dinner ready. No matter how many recipes I’ve created or cooked I always have a bit of doubt that it’s going to be cooked through or that it’s going to taste good. Luckily, I’m always proven wrong!

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com

You might remember my Instant Pot Beef Bourguignon recipe (which many of you already commented that you loved, so thank you!) from a couple weeks ago. It’s that fall-apart-meat that you all love so much — and the simplicity of taking a recipe you probably never thought you could make in a short amount of time and making it work that keeps me wanting to make more.

It is with that recipe in mind that I tackled Beef Stroganoff. It’s another one of those classic beef entrees we all grew up with but made easier. Just as delicious — less steps. Dinner will be ready for you and your family faster than you ever thought possible.

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com

WHAT IS BEEF STROGANOFF?

As you might imagine, beef stroganoff originates from Russia. The first time we see this recipe is 1871, in a cookbook called “The Gift to Young Housewives.”

While not so much a gift to housewives anymore (but thank you to the author of the cookbook for first introducing the West to different ways to prepare beef recipes), this recipe has gone through many iterations over the years. It also is made differently from country to country as well. As recipes go, it all depends on what kinds of meat and spices you have available. A lot is owed to the creativity of cooks everywhere for transforming recipes over the years into something delicious and creative and new.

Regardless of origins or how it has changed over the years, the basis for beef stroganoff is the same: meat + mushrooms + onions + spices + sour cream sauce = melt-in-your-mouth, beefy goodness, all over noodles, of course.

CAN I MAKE THIS IN THE SLOW COOKER?

Yes! If you do not have an Instant Pot, no worries there. In fact, I first adapted this recipe for the slow cooker before I re-adapted it for the Instant Pot. You all loved the slow cooker version so much that I decided to see if I could make it even easier for you. So if you are in the mood for this Americanized comfort food on these last days of cold weather (please, please, please, let the spring come ASAP, for real) then you have options. Slow cooker or Instant Pot, both so good, both sure to be hits with you and yours.

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com

WHAT KIND OF MEAT GOES BEST WITH BEEF STROGANOFF?

You’ll notice in the ingredients list I suggest getting “stew meat.” Generally when you purchase this, it’s already cubed or cut for you and ready to go. That’s one less step when you’re in a hurry to get dinner done.

But if you have beef in your freezer or you can’t find stew meat or just prefer to cut it yourself, then the best kind to buy is a beef that is more tender. If you have tender meat, then that means you don’t have to cook it as long. (Ahem Instant-Pot worthy). These types of cuts include sirloin, steak tips, flank, tenderloin, or rib eye.

If you don’t purchase your beef pre-cut, then you’ll want to cut it into small chunks or thin strips.

WHAT IS STROGANOFF SAUCE MADE OF?

Mmmm sauce. I’m a saucy gal. I love the meat, I love the carbs but what good are the two if there isn’t a nice sauce tying them all together?

For this dish, the sauce really comes together from all of the ingredients. From the beef drippings and the mushrooms, garlic, and butter all cooking down together to the broth, worcestershire, and sour cream added at the end, all of these things make the sauce happen. And it makes them so finger-licking-good too!

Other recipes might call for paprika, white or red wine, or fresh herbs. Others might ask you to add onion, Dijon mustard, or milk. Those are all fine to add as well to suit your own tastes. My suggestion is to start with a recipe as instructed, then embellish it as you see fit. That’s how all the best recipes come about anyway, right?

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com

Best Ever Easy Beef Stroganoff Recipe | lecremedelacrumb.com
5 from 1 vote
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BEST Easy Instant Pot 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!

Course Main Course
Cuisine French
Author Tiffany

Ingredients

  • 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
  • 1/2 cup sour cream
  • 2 tablespoons corn starch + 1/4 cup beef broth or cold water optional

Instructions

  1. Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms. 

  2. 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. 

  3. 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. 

  4. 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. 

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Comments


Wow! I didn’t expect the meat to be so tender! This was a great recipe! I added a 1/2 cup of white COOKing wine!
My husband was very skeptical and was over my shoulder driving me crazy because recipe doesn’t call to have the meat browned. But I made him a believer!

    Fantastic job!!! Sounds like a great addition. Way to prove the hubby wrong! 😉

If im
Using about 1 pounD of stew meat do i neEd to adjust thr cooking time?

    no, you should not have to! Likely, the time it takes to get up to pressure will be a tad shorter.

Do you boil the noodles before adding them to the instapot?