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.
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Disclosure: This giveaway is sponsored by Instant Pot®. All opinions expressed are my own.
Strawberry Cheesecake
Tiramisu cheesecake!
Tiramisu cheesecake.
dulche de leche cheesecake
I would love to make this!
Regular cheesecake with a thin mint crust!
I would make a creme brulee cheesecake!
i would love to make a white chocolate raspberry cheesecake!
Wow, I would not have thought to make a cheesecake in an instant pot, but I would try a peanut butter cheesecake with chocolate crust and topping! Thank you!
I would make a maple peanut butter cheesecake!! Have you ever had Justin’s maple peanut butter? To die for!!! So it’s got to be just as great as an actual cheesecake!
I actually haven’t but now I really have to!
I don’t really make cheesecake so I’d be happy to just try making any kind.
salted caramel cheesecake maybe?
Strawberry for sure! YUMM!!!!!!
A delicious Raspberry White chocolate cheesecake
I love the versatility of a plain cheesecake!
Chocolate cherry cheesecake
strawberry
I would make a peanut butter and chocolate cheesecake and share with my daughters. It’s their favorite ❤️ I love your recipes and enjoy watching your many adventures on IG with Butters.
Could you sub ground beef instead of stew meat? How would that affect the cooking times?
Hi April! Ground beef sounds like a great idea but unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How would you cook this in a crock pot instead of the instant pot? I’m thinking I’d like the stew beef better cooked in the crock pot.
Hi April! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I would love to make a Japanese souffle-type soft cheesecake.