Instant Pot Easy Beef Stroganoff Recipe
Servings: 6 Servings
Ingredients
- 1 ½ to 2 pounds sirloin cut into 1-inch cubes
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1 white onion sliced
- 2 to 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ cup red wine
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon water for a slurry
- 3 tablespoons cornstarch for a slurry
- ½ cup sour cream
- freshly chopped parsley for garnish
Instructions
- In a large bowl, mix sirloin, salt, pepper, garlic powder, onion powder, paprika. Toss to coat.1 ½ to 2 pounds sirloin, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika
- Turn Instant Pot to "saute," and add olive oil and sirloin. Sear sirloin on all sides until just barely browned.1 tablespoon olive oil
- Add the mushrooms, onions, and butter. Continue to saute until the mushrooms and onions begin to soften. Add the garlic and saute for about 30 more seconds.3 tablespoons unsalted butter, 8 ounces mushrooms, 1 white onion, 2 to 3 garlic cloves
- Remove the meat, mushrooms, and onions from the Instant Pot, and place in a large bowl. Toss with flour to coat.2 tablespoons all-purpose flour
- Use the wine to deglaze the Instant Pot. In a small bowl or mixing cup, combine the Worcestershire Sauce, Dijon mustard, and beef broth. Add the mixture to the Instant Pot along with the sirloin and mushroom mixture.½ cup red wine, 1 cup low-sodium beef broth, 2 tablespoons Worcestershire Sauce, 1 ½ tablespoons Dijon mustard
- Close the Instant Pot, and set to cook on high pressure for 13 minutes. Meanwhile, make the cornstarch slurry by mixing the cornstarch with 3-4 tablespoons of water. This is also a good time to prepare the noodles or mashed potatoes.1 tablespoon water, 3 tablespoons cornstarch
- After the beef stroganoff cooks for 13 minutes, allow it to complete a natural release for 10 minutes before opening the steam valve for the quick release.
- Remove the lid and add the sour cream (see tips above for tempering). Stir to combine.½ cup sour cream
- Add the cornstarch slurry, and stir to combine.
- Garnish with parsley and serve immediately over noodles or mashed potatoes. Store any leftovers in the refrigerator for 2-3 days in an airtight container.
Notes
- The calories listed are an approximate and based on the ingredients an serving size listed.
- This dish is best served immediately. If reheating, it is best done on the stove top over low-medium heat.
- See post for more detailed information on the recipe instructions, variations, and tips.
Nutrition Facts
Instant Pot Easy Beef Stroganoff Recipe
Serving Size
1.5 cups
Amount per Serving
Calories
333
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
40
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
96
mg
32
%
Sodium
772
mg
32
%
Potassium
679
mg
19
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
28
g
56
%
Vitamin A
385
IU
8
%
Vitamin C
3
mg
4
%
Calcium
75
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
