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.
Reese’s peanut butter cup cheesecake
I would love to make a salted caramel cheesecake. Oh so yummy!!
So many flavors and options! My choice would be a key lime cheesecake. 🙂
Caramel Cheesecake!
White chocolate raspberry or pumpkin !!
I’d make a cheesecake with raspberries.
This looks great!
A snickers cheesecake
A regular cheesecake, but topped completely with caramel!
After trying ube cheesecake at a Filipino bakery, that quickly became my mom’s favorite, and she normally prefers her cheesecake plain and basic. I have happily recreated ube cheesecake for her, and that is what she requests for Mother’s Day this year. I would definitely make that for her if I had an instant pot!
Salted Caramel Cheesecake
Chocolate cheesecake!
I would make an apricot almond cheesecake. Yum!
I would love to make this recipe in the IP. It looks so easy and yummy!
I am so scared to make cheesecake, let alone making it in the Instant Pot. But I love anything raspberry, so that would be my choice… raspberry cheesecake!!
Strawberry Cheesecake
I’m so scared to even try to make a cheesecake, let alone in the IP. But if I did, I love raspberry cheesecake so that’s what I would try!! =)
There are so so so many things I would love to make in a new Instant Pot! Chungah, you are an amazing chef!
I just made my first cheesecake for Easter and it was Honey Lavender. I would love to try it again, since it was my first one and I feel like I could improve on it.
I didn’t even know that you could make a cheesecake in an Instant Pot so I’d love to accept the challenge!
I am thinking about soups, soups, and more soups with my IP❣️