Instant Pot Beef Stroganoff: Instant Pot Beef Stroganoff will lift your spirits when you’re feeling down! Noodles are served with fall-apart delicate beef in a creamy, savory sauce; this is a simple, yet incredibly satisfying dinner.
Instant Pot Beef Stroganoff
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow or white onion diced
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cups reduced sodium beef broth divided
- 16 ounces sliced baby Bella Cremini mushrooms
- 2 tablespoons all-purpose flour
- 12 ounces whole wheat wide egg noodles
- 1 cup plain whole milk Greek yogurt: do not use nonfat or it will curdle
- Chopped fresh parsley or thyme is optional for serving
Instructions
- Saute on the Instant Pot. Add the butter and oil. Add the onion and half a teaspoon of salt once heated. Cook for 3 to 4 minutes, stirring frequently, or until the onion starts to soften but does not brown.
- Add the final teaspoon of salt and pepper to the steak. (You can combine the beef cubes with salt and pepper in a bowl, but I prefer to do this directly on the chopping board to save a dish.) Put in the pot. Cook for 4 to 6 minutes, stirring now and then, or until the meat is browned all over. Stir in mustard, Worcestershire sauce, onion powder, garlic powder, and dillweed. Add half a cup of the beef stock. Stir, running a spatula or wooden spoon down the bottom.
- Add the mushrooms and stir, then dust with flour. Mix until combined evenly. Add the leftover beef broth. Shut the lid and secure it. For ten minutes, cook on HIGH pressure (Manual). Vent the Instant Pot right away to relieve the pressure as soon as the allotted time has passed.
- Carefully lift the pressure cooker’s lid and add the egg noodles once you can do so safely. Take the Instant Pot back, close the lid, and cook for five minutes on HIGH (manual). After the allotted time has passed, let the pressure dissipate naturally for five minutes before venting right away to release any residual pressure.
- Stir after carefully opening the cover. After a few minutes of cooling, mix in the Greek yogurt to the stroganoff. Sprinkle some fresh parsley or thyme over top and serve hot.
ALSO SEE
Nutrition
- SERVING: 1 (of 6), about 1 3/4 generous cups (including noodles) CALORIES: 480 kcal
- CARBOHYDRATES:Â 51g PROTEIN: 41g;Â FAT:Â 12g SATURATED FAT:Â 4gT RANS FAT: 1g CHOLESTEROL:Â 123 mg
- POTASSIUM:Â 1271 mg FIBER:Â 3g SUGAR: 5g VITAMIN A:Â 115 IU VITAMIN C:Â 3mg CALCIUM:Â 123mgIRON:Â 4mg
Notes
- TO STORE: Store leftovers in the refrigerator for up to 3 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.
- TO FREEZE : Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
FAQs AND QUESTIONÂ
How to Make the Best Instant Pot Beef Stroganoff from Scratch
- Beef. For the beef, I used boneless sirloin steak, which is lean, packed with protein, and becomes mouthwateringly tender in the Instant Pot. Chuck roast would also work well.
- Egg Noodles. Our favorite way to enjoy beef stroganoff! I used wide whole wheat egg noodles for an extra punch of nutrition.
- Butter + onion. Sauteeing the onion in butter helps build delicious flavor.
- Spices. I used a mix of dill, garlic powder, onion powder, salt, and pepper. I love how the hint of dill cuts through the richness.
- Worcestershire. Adds umami to the sauce.
- Dijon Mustard. For tanginess. The flavor perfectly complements the beef too.
- Beef Broth. It helps deglaze the pot and provides a wonderful depth of flavor.
- Mushrooms. Mushrooms add scrumptious flavor, vitamins, and antioxidants to the stroganoff.
- All-Purpose Flour. If you are looking for an Instant Pot beef stroganoff cream of mushroom soup recipe, this is not it. The flour combined with the mushrooms is a better alternative, creating a similar consistency and flavor.
- Greek Yogurt. Instead of using canned soup (or even sour cream or cream cheese), I stirred plain Greek yogurt into the Instant Pot with the beef stroganoff at the end. It gives the stroganoff lots of comforting richness without a lot of fat and provides extra protein too. It is also less fussy than a corn starch slurry.
