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Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Instant Pot beef stroganoff: Quick & tender with slow-cooked flavor in minutes.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
  • 4 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 4 cups beef broth, divided
  • 3 tablespoons Worcestershire sauce, or more to taste
  • 3 cups chopped fresh mushrooms
  • 1 (16 ounce) package egg noodles
  • 1 (24 ounce) container sour cream
  • 2 tablespoons cornstarch, or more as needed
  • salt and freshly ground black pepper to taste
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) on the Saute function and add oil. Saute onions until soft and translucent, then transfer to a plate. Brown beef on all sides, then stir in garlic and thyme for 1 minute. Deglaze the pot with 1 cup beef broth, scraping off browned bits. Cancel Saute function.
  • Combine cooked onions, the rest of the beef broth, mushrooms, and Worcestershire sauce. Seal the lid securely. Choose High pressure following the instructions. Set the timer for 15 minutes. Give it 10 to 15 minutes to reach full pressure.
  • Follow the manufacturer's instructions to natural-release pressure for 5 minutes. Then, carefully quick-release any remaining pressure for about 5 minutes. Unlock the lid and stir in the egg noodles until well combined.
  • Secure the lid and set the pressure to High following the manufacturer's guidelines. Cook for 5 minutes and let the pressure naturally release for 10 minutes.
  • Carefully release pressure using the quick-release method for about 5 minutes. Remove the lid, stir in sour cream. To thicken the sauce if it's too thin, mix 1/4 cup of broth mixture with cornstarch in a small bowl and add it back to the pot. Stir slowly until combined. Season with salt and pepper to taste.

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