The BEST Instant Pot Beef Stroganoff
I’ve always been a fan of beef stroganoff, but never a huge fan of making it. We used to do the whole thing where you cut up your beef, dredge it all in flour, sear it, etc, etc, blah, blah, blah. It was good, but a bit of a time consuming pain in the butt to put together.
Not anymore!
Now there are a couple of ways that I’ve done this. One using ONLY the Instant Pot for everything – sautéeing the mushrooms, searing the meat, etc – and one where I use a frying pan on the stove for the sautée and sear. I much prefer the stove-top step. It’s faster. But if you truly want to keep it Instant Pot only, go for it. It works just fine, just takes a little longer.
One of the best parts of this recipe is that you use THE cheapest beef roast you can get. Or the cheapest cut of steak. Even stewing meat, if that’s what costs the least per pound. The pressure cooking will make that protein as tender as the egg noodles in the end, regardless of the cut.
The first time I tried this was actually one of the first/only times that I ever wrote out a recipe before I started, and stuck to it. I did tweak a few quantities of things as I re-made it, but it’s pretty dialed in now.
We were blown away with how good it is. I call it Instant Pot Crack … and you just want to keep going back for more of it. Enjoy!
Beef Stroganoff (Chris’ Instant Pot Crack)
Soft noodles, tender beef, in a beefy, earthy sauce with plenty of mushrooms!
Servings: 8
Equipment
- Cutting board
- Knife
- Frying pan
- Instant Pot
Ingredients
Sautéed Mushrooms and Onions
- 2 pkg mushrooms sliced (about 1lb)
- 2 tbsp butter About 1/4" slice off a pound of butter
- 1 ox Forty Creek Whiskey Or 2 oz .. I don't measure this
- kosher salt to taste
- ground black pepper to taste
- granulated garlic to taste
- 1 small onion diced
The Beef
- 2 lb beef roast any cheap cut, in strips about ½" by 1 ½"
- salt to taste
- ground black pepper to taste
Stroganoff
- ¼ lb butter That's 1 stick for those who have them.
- 3 tsp minced garlic
- 5 tbsp all purpose flour
- 6 cups beef broth
- 4 tbsp Worcestershire sauce
- ½ cup white wine any will do, but nothing too fruity
- 1 tbsp prepared yellow mustard
- 1 package egg noodles I use No Yolks Extra Broad
- ½ cup sour cream
Instructions
Prepping the beef
- Trim any excess fat/gristle from your roast and cut into ½" by 1 ½" to 2" strips.
- Season generously with kosher salt and ground black pepper.
Sautée the mushrooms and onions
- If using the Instant Pot, set it to sautée and wait for it to heat up. If using a frying pan, set to medium-high heat.
- Add butter and Forty Creek whiskey to pot/pan.
- Add mushrooms and stir to coat.
- Add salt, pepper, and garlic.
- When mushrooms are almost done, add the diced onions to the pot/pan and cook until translucent.
- Remove from pot/pan to a bowl/platter to make room for the beef. If using a frying pan, put the mushrooms into the Instant Pot, but don't turn it on yet.
Brown the beef strips
- Add your beef strips to a hot pot/pan.
- Cook until nicely browned. Don't worry if they're all cooked through or not.
Put it all together
- If you're just using the Instant Pot for this, leave the beef in there and add the mushrooms and onions back in. If you've been using the frying pan, add the beef to the IP and set it to sautée.
- Add butter and minced garlic.
- When butter has completely melted, give it all a stir and add the all purpose flour.
- Stir everything pretty vigorously to coat all the meat and veggies in flour. It will turn into kind of a paste, coating everything, and will stick to the pot a bit. This shouldn't take more than 30 seconds to a minute.
- Add a cup or two of the beef broth, stirring to remove any of the stuck on flour mixture from the bottom or sides of the pot. That stuff is flavour … and thickens the sauce.
- Add the rest of your beef broth, the white wine, Worcestershire sauce, and yellow mustard.
- Stir it all together and make sure nothing is stuck to the pot (from the flour step).
- Add lid to Instant Pot and set valve to seal.
- Cancel sautée and set to manual pressure cook for 15 minutes.
- When the time is up, do a quick release, stir in the entire bag of egg noodles. Do this as quickly as you can to reduce heat loss.
- Put the lid back on, re-seal the valve, and set to manual pressure cook for 2 minutes.
- Quick release again, stir in the sour cream.
- Add more salt and pepper to taste, if desired.
- Serve and enjoy!
Notes
I basically prepare this in four stages.
- cut the roast into strips
- sautée the mushrooms/onions
- sear the beef
- put it all together to cook