If you’re looking for a comforting hug in a bowl, then you should try making this delicious Instant Pot Beef Stroganoff Recipe.
Nothing makes the workday go by faster than knowing there’s a bubbling pot of beef stroganoff waiting for you at home. This recipe is hearty, rich in flavor, and absolutely filled with delicious ingredients that will satisfy any craving. Thankfully, it doesn’t require endless stirring and attention on the stovetop since it’s made entirely in the Instant Pot!
I remember when the cold winter months arrived, and my mother would always prepare her famous beef stroganoff recipe. Back then, she didn’t use an Instant Pot. Instead, she relied on a massive Dutch oven to create large batches of stroganoff to store in the freezer. After it simmered away for hours, she would place a crusty baguette on the table for dipping into the luscious broth, then garnish each bowl with a dollop of sour cream and a handful of chopped dill. My siblings and I would happily devour our bowls in just seconds.
Everything in this recipe, from the savory beef broth to the tender mushrooms, reminds me of my mother’s cooking. Whenever I’m feeling homesick, I gravitate towards this recipe for comfort while I’m away from home. Luckily, I don’t have to stand over the stove the entire time; I can easily make this dish after a long day at the office. Try this recipe if you’re looking for a quick and easy, delicious meal that feels like a comforting hug.
Is Instant Pot Beef Stroganoff Healthy?
This beef stroganoff recipe definitely fits into the comfort food category. While it offers a bit of healthy nutrients from the spinach and mushrooms, it’s quite rich, hearty, and indulgent. It’s perfect for an occasional treat, especially on a chilly autumn evening or a snowy winter night. To make it healthier, you can increase the amount of mushrooms and add more veggies. You can also swap the egg noodles for whole wheat options to boost the fiber content. Plus, if you want to make it gluten-free, just replace the all-purpose flour with a thickening agent like cornstarch or tapioca starch and use gluten-free noodles, gluten-free broth and gluten-free Worcestershire sauce!
What Other Proteins Besides Beef Can I Use?
While it might not be considered beef stroganoff if you skip the beef, you can still create this delicious meal with other proteins. If you choose chicken, I suggest using boneless, skinless chicken thighs since they won’t dry out and will remain tender and flavorful compared to breasts during cooking. You can cut them into 1-inch cubes, similar to beef.
If you want to skip meat altogether, you can increase the mushrooms and use a mix of varieties like cremini, shiitake, oyster, and portobello! Slice them into larger pieces (1/2-inch to 1-inch thick) to give them more chew. Make sure to switch the beef broth to a vegetable-based one for a fully vegetarian version.
How do I store leftovers?
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you leave the egg noodles to the side, you can totally freeze this recipe. Simply store it in a freezer-safe container for up to 2 months, and thaw it overnight in the refrigerator.
Serving Suggestions
While this beef stroganoff is delicious on its own, it tastes even better when it’s paired with a side of veggies. I recommend making a side of either Roasted Zucchini, Sautéed Spinach, Steamed Brussels Sprouts, or this delightful Spring Salad! Looking for a carb to soak up that delicious beef broth? Try making this delicious Garlic Bread or a loaf of this fluffy Potato Bread.
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion diced
- 3 cloves garlic minced
- 6 ounces mushrooms sliced
- 2 pounds beef stew meat cut into 1-inch cubes
- Salt and pepper to taste
- 5 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 12 ounces wide egg noodles
- 3/4 cup sour cream plus more to taste
- Chopped fresh parsley optional
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and butter. Once melted, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion softens, then add the sliced mushrooms and cook for an additional 2 minutes.
- Season the beef with salt and pepper. Add the beef in batches to avoid overcrowding and sear on all sides until browned.
- Sprinkle the flour over the beef and vegetables, stirring for 1 minute to coat them lightly. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom of the pot to deglaze.
- Secure the lid and set the Instant Pot to High Pressure for 14 minutes. Once done, perform a quick release of the pressure.
- Add the egg noodles, making sure they are fully submerged in the liquid. Reseal the lid and cook on High Pressure for 3 minutes, then manually release the pressure.
- Stir in the sour cream, adding more if you prefer a creamier texture, and adjust salt and pepper to taste. Garnish with chopped parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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