Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff is a fast, flavorful, and comforting meal that’s perfect for any night of the week. The combination of tender beef, mushrooms, and a creamy sauce makes it a classic favorite that never goes out of style. Try it out the next time you want a quick and delicious dinner that feels like it’s been slow-cooked for hours!
Equipment
- 1 Instant Pot
- 1 Sharp Knife
- 1 Wooden spoon
- 1 Cutting Board
Ingredients
- 1.6 pounds beef chuck cut into cubes or strips (750 g)
- 10.5 oz mushrooms sliced (300 g)
- 3 garlic cloves minced
- 3 tbsp butter 50 g
- 3 tbsp flour
- 3 cups beef broth 750 ml
- 3 tbsp Worcestershire sauce
- 8.8 oz wide egg noodles 250 g
- 5.3 oz sour cream 150 g
- Salt and pepper to taste
Instructions
- Preheat the Instant Pot on the sauté setting. Melt the butter, then add the minced garlic and sauté for 1 minute.
- Add the sliced mushrooms and cook for another minute. Stir in the flour and mix until well combined.
- Add the beef, stir, and then pour in the beef broth, salt, and pepper. Stir everything together.
- Set the Instant Pot to pressure cook for 15 minutes on high.
- Once done, release the pressure and add the Worcestershire sauce and egg noodles. Cook on high pressure for an additional 3 minutes.
- Stir in the sour cream and mix well. Serve with a garnish of parsley and a sprinkle of freshly ground pepper. Enjoy!