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.
The Worcester sauce and sherry make this so delicious! I just made it and will make it again! It came out perfect!
Excellent recipe. I cut back to 1 lb of beef , we are only 2 persons. Used 2 cups of broth. Turned out perfect. Thank you
H, can this be made without an instant pot? Your recipes are great! I am not Betty Crocker’s so I’d need some guidance, I cant guess; thanks!
Lord I am so sorry for the typos!!!
This recipe is amazing. So delicious and easy to make. Great comfort food, perfect for a fall night!
I’ve owned my IP for two years, and used it about three times, not including the times we made your Stroganoff. Your recipe is (I hate saying awesome) but it’s AWESOME! I don’t want to jinx myself by saying, it’s easy! (And practically Foolproof.) We made it two days in a row, now we’re making three weeks later.
Here’s a few changes I/we made, and things I always do when I use a pressure cooker:
1) sauté in pan, not the cooker (to each his own, this is my method, I get a better sear in Calphalon pan.);
2) things your readers suggested: add dry or grainy mustard (yes); add 2 tsp of tom paste (yes);
3) always use LOW SODIUM beef stock and might need extra(yes);
4) sherry is a must, but if you don’t have dry vermouth, or vodka can work.
Very yummy and so easy to make with the Insta pot
Not good at following recipes so added more wine more mushrooms more H2O more noodles and used round steak. Next time will use yogurt instead of sour cr. And toss in some cream cheese. But you were right! Damn Delicious!
This recipe is delicious! The only changes I made were, I added 1 tsp of dried mustard to the flour, and also 2 tsps of tomato paste after the flour mixture was added. I didn’t have Sherry on hand, so I used Brandy instead. Otherwise, I followed the instructions, and my family could not get enough! This was REALLY great, thank you for sharing.
I have made this twice now. Perfect every time. I halve the recipe for the 2 of us and use (young) lamb stew meet (not mutton). We like mushrooms a lot, so I just chuck the entire 8oz box in too. Otherwise no other changes to the original recipe. Fabulous one pot dinner when it is 90 -humid -degrees and you don’t really want to heat up the house.
Awesome
Sweet potato pie cheesecake with a graham cracker crust! (Whipped cream on top)
I had some cooked turkey breast I had to get rid of so I used this recipe and just subbed the stew meat. I was hesitant to put the egg noodles in with the sauce and cook it, but I was in a big hurry and tried it. It came out just as I expected…over cooked and soggy. As I was stirring the entire dish after putting in the sour cream, the noodles were breaking and dissolving to pieces. 🙁 The flavor of the dish was great, but I even cut down the broth by 1 cup (I had doubled the entire recipe) because I was afraid it was too watery. So I would DEFINITELY cook the noodles separately next time, but not sure how that would affect the outcome of the stroganoff itself…my guess is that it will be too watery since the noodles inadvertently soak up some of that liquid. I would maybe cut the liquid down by half and then cook the noodles separately and see how it goes from there. Excellent flavor, though…it’s just the consistency could use some help.
Very creamy, and well seasoned. Will make again!
This is excellent. I cook the noodles separately, and cook the rest for 17 minutes instead of 12.
Had to substitute dried Thyme, but followed the recipe as printed. I know it was good when my husband asks for seconds!
Very delicious
Delicious!!! Only thing I did different was I had to use white cooking wine cause I didn’t have Sherry. I will definitely be making this again!
Spot on. I use Penzey’s Frozen Pizza Seasoning on everything and this is no exception. WONDERFUL!
Amazing. This is my new favorite stroganoff recipe. The flavors are perfectly balanced and the texture is divine.
Do you know how many calories are in a serving?
This recipe is 235 calories per cup and 22 grams of carbs.
This beef stroganoff recipe is exactly as described. Amazing! Meat so tender, texture so creamy & flavor delicious! Used a Chuck roast a little over 2 lbs, so it was very meaty. We will be enjoying this again & again!