Hey there, friend! Let me introduce you to a dish that hits all the right notes—rich, creamy, and perfect for those evenings when you want comfort food with minimal effort. This Instant Pot Beef Stroganoff is the ultimate quick-fix dinner that tastes like it simmered all day. Even better? It’s a one-pot wonder, which means fewer dishes to wash (and more time to savor your meal)! Let’s get cozy with this easy, crowd-pleasing recipe.
If you’re craving hearty, saucy, and soul-warming goodness, this one is calling your name!
Why You’ll Love This Recipe
- Speed: Thanks to the Instant Pot, this dish comes together in under an hour—including prep time!
- Flavor Bomb: Tender beef, perfectly cooked noodles, and a dreamy, creamy sauce packed with savory delights.
- Family-Friendly: It’s picky-eater-approved and perfect for both weeknight dinners and casual entertaining.
- Minimal Cleanup: One pot. That’s all you need.
Ingredients Breakdown
- Beef: Use beef chuck or stew meat, cut into bite-sized pieces. If you’ve got sirloin, go ahead and treat yourself!
- Noodles: Egg noodles are classic, but any short pasta works if that’s what you’ve got on hand.
- Mushrooms: Button or cremini mushrooms add that earthy, umami flavor—essential for Stroganoff’s signature taste.
- Broth: Beef broth is key for depth of flavor. Got chicken or veggie broth? That’ll work in a pinch.
- Sour Cream: Brings the creamy tang. Greek yogurt can sub in if needed—but top with a dollop for authenticity!
- Seasonings: Garlic, onion, and paprika keep things flavorful without complicating your pantry staples.
Pro Tip: Fresh parsley is optional but adds a gorgeous pop of green and a fresh, herby note. Don’t skip it if you’re plating for guests!
Step-by-Step Instructions
- Sauté: Turn your Instant Pot to “Sauté” mode and add a tablespoon of oil. Once hot, sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté the Veggies: Add a bit more oil if needed, then sauté diced onion until softened. Toss in minced garlic and sliced mushrooms, cooking until fragrant.
- Deglaze the Pot: Pour in a splash of beef broth and scrape up the browned bits from the bottom. This is crucial for depth of flavor!
- Add the Rest: Return the beef to the pot, along with the remaining broth, paprika, salt, and pepper. Lock the Instant Pot lid and set to “Pressure Cook” for 12 minutes.
- Quick Release: Once the timer is up, carefully quick-release the pressure. Stir in the egg noodles and set to “Sauté” mode. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender.
- Make It Creamy: Turn off the heat and stir in the sour cream. Adjust seasoning as needed. If the sauce feels too thick, add a splash of broth to loosen it up.
Chef’s Tips and Tricks
- Don’t Skip the Browning: It’s tempting to skip the sauté step, but browning the beef adds an unbeatable layer of flavor.
- Customize the Creaminess: For extra indulgence, stir in a splash of heavy cream with the sour cream.
- Avoid Overcooking Noodles: Keep an eye on the pot in the final minutes to ensure the noodles are al dente and not mushy.
Recipe Variations and Serving Suggestions
- Make it Vegetarian: Swap the beef with hearty mushrooms and use vegetable broth for a flavorful meat-free version.
- Spice it Up: Add a pinch of cayenne or smoked paprika for a fun twist.
- Pairing Ideas: Serve this with a crisp green salad or steamed green beans for a balanced meal. Crusty bread on the side? Highly recommended for mopping up that luscious sauce.
FAQs
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. The noodles may absorb some sauce, so add a splash of broth when reheating.
- Can I freeze this?
- It’s best enjoyed fresh, as the noodles may get mushy when frozen. If freezing, cook the noodles separately and add them fresh when reheating.
- What other cuts of beef work?
- Stew meat is great, but you can also use ground beef for a quicker cooking option.
Instant Pot Beef Stroganoff
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 6
Ingredients:
- 1 pound beef chuck, cut into bite-sized pieces
- 1 tablespoon oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups beef broth
- 1 teaspoon paprika
- 12 ounces egg noodles
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Sauté beef in the Instant Pot on “Sauté” mode until browned. Remove and set aside.
- Sauté onion, garlic, and mushrooms until softened.
- Deglaze the pot with beef broth, scraping up browned bits.
- Add beef, remaining broth, paprika, salt, and pepper. Cook on “Pressure Cook” for 12 minutes.
- Quick-release pressure, stir in noodles, and cook on “Sauté” mode until tender.
- Stir in sour cream and adjust seasoning. Garnish with parsley and serve.
There you have it—comfort in a bowl, whipped up in no time! I’d love to see how yours turns out. Share your stroganoff with me by tagging #TheKitchensAid on social media or drop a comment below to let me know how it went. Happy cooking, my friend!
