Description
This Instant Pot Beef Stroganoff recipe features tender slices of beef, savory cremini mushrooms, and a rich homemade cream sauce. Ready in just 30 minutes, it’s the perfect comfort food for any night of the week.
Ingredients
Scale
- 32 ounces Beef Sirloin Steak, sliced into 2-inch chunks
- 16 ounces Cremini or Wild Mushrooms, sliced
- 8 ounces Yellow/Brown Onion, sliced
- 3 cloves Fresh Garlic, minced
- 2 teaspoons Extra Virgin Olive Oil
- 3 Tablespoons Butter
- 2 teaspoons Kosher Salt
- 3/4 teaspoon Hungarian Paprika
- 3/4 teaspoon Freshly Ground Black Pepper
- 6 Tablespoons Potato Starch
- 4 ounces Dry Sherry Wine
- 10 ounces Beef Broth, unsalted
- 1.5 Tablespoons Worcestershire Sauce
- 1.5 Tablespoons Dijon Mustard
- 8 ounces Sour Cream
- 16 ounces Wide Egg Noodles, prepared according to package directions
- Fresh Flat Leaf Parsley, for garnish
Instructions
- Prepare Beef: Slice the beef across the grain and sprinkle with salt, pepper, and paprika. Add potato starch and mix thoroughly.
- Sauté Beef: Select Sauté/Browning on the pressure cooker and allow the pot to fully heat. Add olive oil and half the butter to the cooking pot. When the butter is melted, add the beef and sear until brown, about one minute. Remove the beef to a bowl.
- Deglaze Pot: Deglaze the cooking pot with half the sherry, making sure to completely scrape up all the brown bits. Add the remaining butter, onions, and mushrooms. Sauté for 6 minutes.
- Add Garlic and Sherry: Add the garlic and sauté for 30 seconds. Add the rest of the sherry to the cooking pot and deglaze again.
- Mix in Sauces and Broth: Mix in the Worcestershire sauce, Dijon mustard, and beef broth. Return the beef to the cooking pot, including any juice on the plate.
- Pressure Cook: Lock on the lid and close the pressure valve. Cook at high pressure for 3 minutes. When the beep is heard, wait 10 minutes and then release any remaining pressure.
- Reduce Liquid: Select Sauté/Browning and let the liquid reduce for 5 minutes. Taste and adjust salt and pepper, if needed.
- Add Sour Cream: Place the sour cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the sour cream into the cooking pot and whisk until well combined.
- Serve: Serve the beef stroganoff over wide egg noodles or rice, garnished with fresh parsley.
Notes
- Use a good quality dry sherry or Shaoxing wine for best flavor.
- Potato starch helps thicken the sauce and keeps the meat tender.
- This dish is best enjoyed immediately, while the sauce is still creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Russian/American
Nutrition
- Calories: 705 kcal
- Sugar: 6g
- Sodium: 1227mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 187mg