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Pot Beef Stroganoff: 7 Reasons You’ll Love This Recipe

Pot Beef Stroganoff
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This Quick Instant Pot Beef Stroganoff is your answer to busy weeknights when you want comforting, home-cooked flavor without spending hours in the kitchen. With tender chunks of beef, earthy mushrooms, and a creamy sauce, this dish feels indulgent but comes together fast using the Instant Pot.

Ingredients

Scale
  • 1.5 lb beef stew meat or chuck roast, cubed
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2.5 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 8 oz egg noodles
  • 3/4 cup sour cream
  • Salt and pepper, to taste
  • 1 tbsp olive oil or butter
  • 1 tbsp cornstarch (optional)
  • 2 tbsp water (optional)
  • Fresh parsley, for garnish

Instructions

  1. Set the Instant Pot to ‘Sauté’ and heat olive oil. Brown the beef in batches on all sides. Remove and set aside.
  2. Add onions and mushrooms. Sauté until softened. Add garlic and stir for 30 seconds.
  3. Return beef to the pot. Add broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Scrape up browned bits.
  4. Close lid and cook on ‘Manual’ or ‘Pressure Cook’ for 15 minutes. Let pressure release naturally for 10 minutes, then quick release.
  5. Open lid, stir in egg noodles. Set to ‘Sauté’, cook covered for 5–7 minutes, stirring occasionally.
  6. Turn off heat, stir in sour cream. If needed, stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken sauce.
  7. Garnish with chopped parsley and serve hot.

Notes

    Nutrition

    Find it online: https://keepityummy.com/pot-beef-stroganoff/

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