Craving a classic comfort food but short on time? This Instant Pot Beef Stroganoff is your weeknight hero! Forget hours of simmering; we’re talking about tender strips of beef, earthy mushrooms, and a luxuriously creamy sauce, all ready in just 20 minutes. It’s the rich, savory dish you love, made unbelievably easy.
Ingredients
• 1 small Onion, diced (about 120g)
• 2 cloves Garlic, crushed
• 2 rashers Bacon, diced
• 1 lb / 450g Beef Sirloin Steak, cut into ½-inch strips
• 1 tsp Smoked Paprika
• 3 tbsp Tomato Paste
• 1 cup / 240ml Beef Broth
• ½ lb / 225g Mushrooms, quartered
• ½ cup / 120g Sour Cream
Instructions
1. Directions
2. Combine : Add the diced onion, crushed garlic, diced bacon, beef strips, smoked paprika, tomato paste, beef broth, and quartered mushrooms to the inner pot of your Instant Pot. Stir everything together until well combined.
3. Pressure Cook: Secure and lock the lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 20 minutes at high pressure.
4. Natural Release & Finish: Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid and stir in the sour cream until the sauce is smooth and creamy.
5. Serve: Serve immediately over egg noodles, rice, or mashed potatoes.
Nutritional Information
• (per serving)
• Calories: 260
• Total Fat: 14g
• Net Carbs: 4.8g
• Protein: 26.5g
• Fiber: 1.2g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to brown the beef strips before adding the other . Be sure to deglaze the pot with a splash of beef broth to scrape up any browned bits from the bottom.
• To prevent the sour cream from curdling, temper it first. Whisk a few spoonfuls of the hot liquid from the pot into the sour cream in a separate bowl before stirring the mixture back into the stroganoff.
• If your sauce is thinner than you’d like, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stroganoff on the ‘Sauté’ setting and let it bubble for a minute to thicken.
FAQ
Q: Can I make this beef stroganoff without an Instant Pot
A: While this recipe is optimized for an Instant Pot for speed, you could adapt it for a stovetop. You would need to simmer the beef, mushrooms, and broth in a covered pot until the beef is tender, which would take significantly longer than 20 minutes.
Q: How do I prevent the sour cream from curdling
A: To ensure a smooth, creamy sauce, temper the sour cream. Before adding it to the pot, whisk a few spoonfuls of the hot stroganoff liquid into the sour cream in a separate bowl. Then, stir this mixture back into the main pot.
Q: What can I serve with this beef stroganoff
A: This Instant Pot Beef Stroganoff is classically served over egg noodles, but it’s also delicious with rice or creamy mashed potatoes to soak up the rich sauce.
Q: My stroganoff sauce is too thin what should I do
A: To easily thicken the sauce, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the stroganoff on the ‘Sauté’ setting and let it bubble for a minute until thickened.
