![For a tasty beef stroganoff, you need a few key items. Here’s what to gather: - 1 lb beef stew meat, cut into bite-sized pieces - 1 medium onion, chopped - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup egg noodles - 1 cup sour cream - 2 tablespoons olive oil - Fresh parsley, chopped for garnish These ingredients come together to create a creamy and savory dish. The beef gives it richness, while the mushrooms add texture. You likely have some of these items at home. Here’s a quick list of kitchen staples: - Olive oil - Salt - Pepper These basics help enhance flavors. Always keep them handy for cooking. You can make your meal even better with these extras: - Fresh parsley, chopped - Cooked egg noodles or rice - A side salad Garnishing with parsley adds a pop of color. Pairing with a salad brings freshness to your meal. If you want more ideas, check out the Full Recipe for extra tips! First, plug in your Instant Pot. Set it to the Sauté mode and let it heat up. Add 2 tablespoons of olive oil. Once hot, toss in 1 chopped onion and 2 minced garlic cloves. Sauté them for about 2-3 minutes until the onion looks clear. This step builds a great base for your dish. Next, add 1 pound of beef stew meat. Season it with salt and pepper. Brown the meat on all sides, which takes around 5-7 minutes. This step adds flavor. After the beef is brown, stir in 8 ounces of sliced mushrooms. Cook them for another 2 minutes. Then pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Sprinkle in 1 teaspoon of dried thyme. Stir everything to mix well. Close the lid tightly. Make sure the valve is set to Sealing. Select Pressure Cook and set the timer for 20 minutes. When the timer goes off, let it sit for 10 minutes to naturally release pressure. Then switch to quick release for any leftover steam. Open the lid and add 1 cup of egg noodles. Ensure they are submerged in the sauce. Close the lid and set it to Pressure Cook for 5 more minutes. Once done, perform a quick release again. Finally, stir in 1 cup of sour cream until it’s creamy and smooth. Taste and adjust seasoning if needed. Serve hot and sprinkle fresh chopped parsley on top. For the complete recipe, check the [Full Recipe]. To sauté in the Instant Pot, start by setting it to Sauté mode. Heat the olive oil until it shimmers. Add the chopped onion and minced garlic. Stir them for about 2-3 minutes. This step builds flavor. Make sure the onion turns soft and clear. Then, add the beef stew meat. Browning the meat is key for taste. Cook it for around 5-7 minutes, turning it often. This caramelizes the meat and adds depth to your dish. After cooking, you can release the pressure in two ways. Quick release is when you turn the valve to let steam out fast. Use this method for the second cooking phase with noodles. It prevents overcooking. On the other hand, natural release takes time. You leave the Instant Pot alone for a while. This is best for the first cooking phase. It keeps the meat tender and juicy, allowing flavors to meld. One common mistake is not browning the meat enough. This step adds great flavor to your stroganoff. Another mistake is skipping the sauté step for the onion and garlic. These ingredients need time to soften. Also, make sure you don’t add the noodles without enough liquid. They need to be fully submerged for even cooking. Lastly, when adding sour cream, do so after cooking. This keeps it creamy and prevents curdling. For the full recipe, check the link above. {{image_2}} You can swap beef for chicken or pork. Use chicken breast or thigh for a lighter dish. Pork tenderloin also works well. Just cut the meat into bite-sized pieces. Follow the same steps in the recipe. Adjust the cooking time slightly. Chicken usually takes less time, about 15 minutes in the Instant Pot. Pork may need around 20 minutes. This gives you tasty alternatives that keep the spirit of stroganoff. For a veggie twist, replace beef with mushrooms or tofu. Use hearty mushrooms like portobello for a meaty texture. Tofu gives a nice protein boost and soaks up flavors. You can also add more vegetables, like spinach or zucchini. Use vegetable broth instead of beef broth. This keeps the dish rich and creamy without meat. Adjust the cooking time to suit your protein choice. This vegetarian version is just as comforting and delicious. If you need gluten-free noodles, there are great options. Look for gluten-free egg noodles or pasta. Many brands offer tasty choices that cook well. Use a gluten-free flour blend to thicken the sauce if needed. You can also try spiralized veggies, like zucchini or squash. They make a fun base and add nutrients. Just cook them a bit longer as they absorb flavors well. This keeps your stroganoff enjoyable and safe for gluten-free diets. For the complete recipe, check out the [Full Recipe]. To store your beef stroganoff, let it cool first. Place it in an airtight container. Make sure to seal it tightly. Store it in the fridge for up to three days. This keeps it fresh and safe to eat. When you're ready to enjoy leftovers, reheat in the microwave. Use a microwave-safe dish and cover it loosely. Heat for about two minutes, stirring midway. You can also reheat it on the stove. Just add a splash of broth and warm it over low heat. Stir often to keep it creamy and delicious. You can freeze beef stroganoff for later use. Let it cool completely before freezing. Use a freezer-safe container or bag. It can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Heat gently on the stove or in the microwave before serving. For the best taste, enjoy it fresh! For the full recipe, check out the [Full Recipe]. It takes about 25 minutes to cook in the Instant Pot. First, you sauté the meat and veggies for around 10 minutes. Then, you pressure cook the beef for 20 minutes. After that, the egg noodles need just 5 more minutes. So, the total time is about 50 minutes, including prep. Yes, you can use frozen meat! Just keep in mind that cooking time will change. If using frozen beef, add about 5 to 10 extra minutes to the pressure time. Make sure the meat is in small pieces. This helps it cook evenly. If you need a substitute for sour cream, try plain Greek yogurt. It gives a similar creamy texture. You can also use cottage cheese or cream cheese. Just blend them well before adding to the dish. This keeps your beef stroganoff rich and tasty. For the full recipe, check out the link. Beef Stroganoff is a hearty dish you can cook easily in an Instant Pot. We discussed key ingredients, cooking steps, and handy tips to make it perfect. You learned about variations and how to store leftovers. Don't shy away from trying new proteins or adjusting the recipe to fit your needs. This dish is versatile and satisfying. You now have the tools to make a great Beef Stroganoff every time. Enjoy the cooking and the tasty meals ahead!](https://soyumrecipes.com/wp-content/uploads/2025/06/24d083c8-66ff-4d17-8a82-c0493f475325-250x250.webp)
Instant Pot Beef Stroganoff
Create a delicious dinner with this creamy Instant Pot beef stroganoff recipe! Made with tender beef, sautéed onions, garlic, and mushrooms, this comforting dish is ready in no time. Perfect for busy weeknights, it combines savory flavors with creamy goodness, all in your Instant Pot. Click to explore the full recipe and impress your family with this mouthwatering meal that everyone will love!