Instant Pot Beef Stroganoff
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***Giveaway is now CLOSED. The winner is Natalie and has been notified via email. Thank you for entering! Love you all!***
Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth!
It is giveaway #2 of 3 today for the Instant Pot® giveaway week! And to celebrate, I am sharing the BEST stroganoff of your entire life.
It’s rich, it’s creamy, it’s hearty, and the meat comes out so amazingly tender and flavorful.
You won’t know what hit you. Except maybe 7 bowls of this.
Hey, it happens.
And it all comes out just perfectly, and quite effortlessly, right in your IP.
So go ahead and try your luck at your second chance to win the Duo 60 7-in-1 (6 Quart) Instant Pot ($99.95 USD).
And if you haven’t already entered giveaway #1, go ahead and leave a comment on Monday’s giveaway here.
Don’t forget – I’m giving away one more IP on Friday with a brand new Instant Pot® recipe so stay tuned!
All you have to do to enter the giveaway is to leave a comment below answering the following question: if you could make a cheesecake in your new Instant Pot®, what kind of cheesecake would you make?
Giveaway ends on Wednesday, April 18, 2018 at 9:00 p.m. Pacific time. A winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US and Canada residents only.
Instant Pot Beef Stroganoff
Ingredients
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, quartered
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- ¼ cup dry sherry
- 3 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 12 ounces wide egg noodles
- ¾ cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with salt and pepper, to taste.
- Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Stir in dry sherry, scraping any browned bits from the bottom of the pot.
- Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Disclosure: This giveaway is sponsored by Instant Pot®. All opinions expressed are my own.
Fantastic! Damn delicious on a hot summer night and don’t heat up the kitchen. Great with a salad and so easy!!
This is definitely going to be a repeat in our house, and I sent the link to all five of my daughters. I do want to make a remark to another commenter. If you alter almost every ingredient and miss where the recipe says to add salt and pepper TWICE, it’s not really fair to give a low review. If you read all of the great reviews from everyone else, you should be aware that it’s not the recipe that deserved a low review, it was the cook.
Simply,…yum.
Your recipes never disappoint! <3
Third time using this recipe. It is one of the better recipes for this.
Made this last night. Absolutely fabulous! Husband devoured it. Lots of leftovers too. I used closer to a quart of homemade beef bone broth. Amazing!
I have made this recipe several times now. It is one of my husband’s favorites and even my picky son likes it. The cooking times are perfect for tender meat and perfectly cooked noodles.
This recipe is amazing ! It’s my family’s favourite. I substitute the onions with 2 onion soup envelopes . Just amazingly delicious.
Thank you for sharing your recipe! I am happy to have stumbled onto your website.
I had to omit shrooms and use other pasta, however, everything else was done as in the recipe. Everyone in our house loved it. They cannot wait to have it again.
I had round steak in the freezer and wanted to make something without a tomato-base sauce. Since I love Damn Delicious and she came out on top in a quick Google search for beef stroganoff for the IP, I went with her recipe. I obviously subbed round steak and I sliced them into long strips. I didn’t have sherry but read I could sun vodka, which I did and I used penne pasta since I didn’t have egg noodles. I followed the recipe otherwise and the dish has come out simple and wonderful! I am only curious if I could’ve put rice in, instead of pasta?
Tried this for thr first time and it was delicious!! The meat was so tender and the sauce was so rich and beef. Will definitely be making it again!!
I’ve made this a few times now and the recipe is perfection. I was scared that the noodles would dissolve but they were great.My only warning is that on the quick release, the valve sprays a gravy volcano all over the kitchen. It happened all 3 times I made it. The last time I had a wet tea towel ready to block it.
Has anybody tried using a can of cream of Mushroom soup ?? Every time I cooked it on the stove I used the soup. Any comments ??
Thanks
Cream of Mushroom is great in this! Reduce the beef broth by the ounces of the can. Also, don’t need to use as much thickener.
I tried it. My husband loved it and I will definitely cook again and again. Instant Pot makes cooking more fun for those of us who have not the cooking thumb. Next time will try the tomato paste and Dijon mustard for more flavor.
Easy meal. Will recommend this to my friends.
This was a delicious mess. As other commenters noted, it is a little bland until you add a generous amount of salt and pepper and a tablespoon of dijon mustard at the end. Then the stroganoff went from good to GREAT. I didn’t have sherry so used marsala. I also used a mix of sirloin tips and shaved beef. I used baby bellas instead of creminis. Finally, I am gluten free so I used gf flour and pasta (brown rice penne). I added one more cup of broth when I put the pasta in because the recipe calls for 12 oz and I had a 16 oz bag. I think without the extra broth there would not be any sauce once the pasta cooks. But, there was still not much sauce once the dish cooled and the IP wayyyyyy overcooked the pasta. And GF brown rice pasta can withstand some overcooking, so I can’t imagine how mushy egg noodles would have been. That said, the mushy pasta beef mess is delicious.
I’ve made this a few times now and always enjoy it. Has anyone tried freezing this? I’m assuming between the sour cream and onions, it’s probably not recommended?
I mix leftover noodles and beef together & freeze that all the time, it’s great when I reheat it.
Made it tonight and it worked out great. Only modification I made was to add some Dijon mustard in the last step, as recommended by other reviewers. Worked out good.
This was great! I followed the video and did not stir the noodles in before pressure cooking them for 5 minutes. I would recommend stirring them in beforehand
After making this recipe 3+ times, we decided the noodles are better when cooked separately. We know it’s a little more work, but turns out much better.
I just made this and it was very good. I followed the ingredients proportions as written. I think it would be good to brown the beef in three batches, rather than two, to make sure the Instant Pot is not crowded. I cooked the onion separately for 4 minutes before adding the mushrooms, thyme and garlic. After I added those last ingredients, I cooked for another 4 minutes. I would change the pressure cooking time for the beef to 15 minutes, and the noodle cooking time to 6 minutes. Other than that, the ingredients and proportions are good. Thank you, my family loved it!
Love this! Can you sub ground meat? Would that change the amount of liquid needed?
The first time we made this both my husband and I thought it lacked flavor, especially with two pounds of meat.
The second time we increased the garlic to four cloves, added about 8 sprigs of thyme vs 3, increased the worcestershire to about 1 1/2 tablespoons, added a tablespoon of tomato paste and a tablespoon of dijon, and increased the sour cream at the end to one cup. It turned out fabulous and was not overly rich or spiced.
I made this and it was wonderful! I did add Dijon as recommended and I did not have sherry so I used red wine.