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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This giveaway is sponsored by Instant Pot®. All opinions expressed are my own.
Delicious! Made my chuck roast SUPER tender, didn’t have sherry so went with balsamic vinegar. Will definitely be making this again.
Thank you for the substitute with balsamic vinegar. I was just going to skip the sherry but I love balsamic vinegar so it will be perfect.
Love it saves time and a great addition to my recipes.
This was “Damn Delicious”, will definitely be making again.
This was indeed damn delicious! I made it in my Mini so cut all the ingredients in half except for the mushrooms. Added 1 minute to the initial time and decreased the pasta time by 1 minute – next time I’ll try 2 minutes. Added pasta to the halfway line and added just enough extra beef broth to cover it. Skipped the parsley and added a cup of peas at the end. Hubby loved it so much he ate 3 servings. Thank you for the fabulous recipe!
Delicious! A little dry but oh so tasty! Next time I will add more beef broth.
This beef stroganoff recipe was delicious! I like mushrooms so doubled the amount, and I think I will add more next time. May even try it with potatoes instead of the noodles at some point. (Yes, I just went all hamburger helper over here…lol)
I would only add 8 ounces of cream cheese to the recipe.
Seriously the best I’ve ever had! I had to substitute red wine for the the sherry and used portabella mushrooms because those were the only ones I could find at the time. I thought this was a bit of work because I am generally a lazy cook but OH SOOOO WORTH IT!!! I will be making it again. I only made it because my daughter-in-law requested it – it is not one of my favorites. Correction – it wasn’t one of my favorites but is now! I don’t like mushrooms but in this dish, even they were good! We scraped the pot clean – no leftovers. THANKS for sharing!!!
This was SO good! My husband ate the entire thing! There were no leftovers at all. The noodles were perfectly done, so tender and flavorful. Easy to make, easy cleanup, delicious. Thank you!!!
We love that!
This was so yummy. Great flavor and so easy to make. This will be a go-to-recipe for family and friends.
I finally jumped in the instapot train and this was my 1st recipe. It turned out perfectly! I’m actually bringing some to work to share with my colleagues. I’m very excited at doing one pot cooking quickly. My teen will love having lighter dish duty.
Unbelievably easy and yummy. Love my instant pot but need to get one for my daughter so mine doesn’t leave the house. You never know when you might need a cheesecake which is so easy to make.
Very true!
This looks delicious!! Is there anything I could use besides sherry?
Thanks!
Hi Carrie! Here is a list of possible substitutes. Hope that helps!
http://www.cookinglight.com/eating-smart/smart-choices/substitutes-for-dry-sherry
This was the first recipe I made with my brand new Imstant Pot.
This was absolutely delicious and I cannot wait to try your other recipes.
My family of picky eaters thanks you!!
So happy you liked it!
Just wondering if you have any experience with using gluten free noodles in the Instant Pot and, if so, do you need to adjust cooking time, etc. for them? Thanks.
I actually do not – sorry, Michelle!
Totally new to this. Do the egg noodles get cooked 1st or put in straight from the packqge?
You can put them in straight from the package.
Nothing but a New York, baby! Absolutely the best cheesecake in the world!
What could I use to replace the dry sherry? I don’t cook with it enough to buy it!
Hi Emily! Here is a list of possible substitutes. Hope that helps!
http://www.cookinglight.com/eating-smart/smart-choices/substitutes-for-dry-sherry
If only…..!
When I was younger, I took my Mum for a weekend holiday to New York City…
what a joy the two of us wandering about in a city that doesn’t sleep much.
Our last day there, I took her out for dinner and a cheesecake dessert. I believe this great dessert was
a New York Cheesecake from Lenny’s.
Thick, rich, creamy smooth and topped with a thick sour cream finish.
Who could ask for anything more? That’s the cheesecake I’d repeat and make in memory of an almost
last together holiday trip.
Sounds like a dream, Carole!
Hi, I tried this last night and while it was good, I had problems pressurizing the instantpot when adding the noodles. Though the bottom was overcooked it was still good. Any ideas. I have a cheaper QVC pressure cooker and never have this problem. BTW, I halved the recipe.
Hi Turney! What a bummer! Unfortunately, it’s so hard to say as this recipe has only been tested in a 6-qt Instant Pot using the entire recipe. As always, please use your best judgment and be mindful of varying cooking times when halving or doubling the recipe in a non-Instant Pot pressure cooker.