Instant Pot Beef Stroganoff is the easiest way to make this classic comfort food. The meat is tender and flavorful nestled in a delicous gravy. You can even make this a one-pot meal by adding in egg noodles at the end.
2 ½pounds sirloin tip beeftrimmed, and cut into one-inch cubes
½teaspoonsalt
½teaspoonpepper
1teaspoonsmoked paprikacan substitute with regular or hungarian sweet
1oniondiced
8ouncesmushroomssliced
1tablespoontomato paste
2tablespoonsDijon mustard
1teaspoonground thymecan substitute with a few sprigs of fresh
2cupsbeef broth
Pasta Ingredients
2cupsbeef broth
12ouncesegg noodlesuncooked
Finishing Ingredients
½ cupsour cream
2tablespoonscornstarch
4tablespoonswater
Instructions
Main Beef Stroganoff Instructions
Season beef with salt, pepper, and smoked paprika. Set Instant Pot to saute, add some olive oil to pot. Saute onions and mushrooms until softened then add beef to brown. Once the beef is browned, turn off saute.
Add two cups of beef broth, tomato paste, ground thyme, and Dijon mustard then stir to combine.
Cook on high pressure for 15 minutes then follow with a quick release.
Instant Dutch Oven Cooking Instructions
Add all 4-cups of broth to the pot now instead of just two cups. Cook on manual mode 2 at 250 degrees for 1 ½ hours.
Pasta Instructions
Add the egg noodles on top of the meat. Add the remaining beef broth which should be enough to just cover the noodles. Tamp the noodles down with a spoon if necessary.
Add the lid back onto the Instant Pot being sure to check that the seal is correctly seated in the lid. Cook on high pressure for 3 minutes followed by controlled quick release. A controlled release means releasing the pressure in short burst so the pasta water/broth does not spew out of the vent.
Instant Dutch Oven Pasta Instructions
Add the egg noodles during the last 15-minutes of cooking. The broth should just cover the noodles. Stir two or three times to ensure all the noodles are cooked through.
Finishing Instructions
Mix the sour cream in a small bowl with a small amount of the broth. This will bring the sour cream closer to the temperature of the stroganoff so it does not separate. Once combined stir in with the beef stroganoff.
Make a cornstarch slurry with the cornstarch and water. Add enough to the mixture to make the broth a smooth gravy consistency.
Notes
You can substitute the ground thyme for a bunch of fresh thyme to add some freshness. To make a healthier version, use plain Greek yogurt in place of sour cream, and serve over whole-grain noodles or cauliflower rice.The meat portion of this recipe can be doubled in a 6-quart. DO NOT double the egg noodles as they will not fit in a 6-quart.
You can also make this on the stovetop, but you will need to cook the noodles separately. Add enough broth to cover the meat while cooking. Follow directions as written, but simmer for 1 ½ hours. Finish with sour cream at the end.