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Instant Pot Beef Stroganoff with Mushrooms

Close-up of tender beef cubes and sliced mushrooms coated in a creamy sauce in Instant Pot Beef Stroganoff with Mushrooms.
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Make tender beef stroganoff quickly using your Instant Pot. This recipe features mushrooms and finishes with a creamy sour cream sauce.

Ingredients

Scale
  • 1.5 lbs beef sirloin or chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 8 ounces cremini or portobello mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/2 cup sour cream, room temperature
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 12 ounces egg noodles, cooked separately

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, brown the beef cubes in batches, removing them to a plate once browned.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
  3. Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Deglaze the pot by pouring in a splash of beef broth and scraping up any browned bits from the bottom.
  5. Return the browned beef to the pot. Add the remaining beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook on High for 10 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
  8. Remove the lid. Set the Instant Pot back to the Sauté function (Low).
  9. Stir the cornstarch slurry into the liquid in the pot. Let the mixture simmer, stirring constantly, until the sauce thickens, about 2 to 3 minutes.
  10. Turn off the Instant Pot. Let the mixture cool slightly for 5 minutes before stirring in the room temperature sour cream until fully incorporated and creamy. Do not boil after adding sour cream.
  11. Serve immediately over cooked egg noodles and garnish with fresh parsley.

Notes

  • Cook your egg noodles while the beef is pressure cooking for best timing.
  • Use room temperature sour cream to prevent curdling when mixing it into the hot sauce.
  • For a richer flavor, substitute some of the broth with dry red wine before pressure cooking.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-beef-stroganoff-with-mushrooms/