Beef Stroganoff For Instant Pot Food

INSTANT POT BEEF STROGANOFF

Steps:

• Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
• Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a "burn" warning).
• Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
• Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
• Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme

INSTANT POT BEEF STROGANOFF

Steps:

• Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
• Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
• Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look "blackened" or burnt. Don't worry, it will be fine!
• Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
• Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
• Sauté Onions & Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
• Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
• Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
• Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.
• Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package's direction for a more accurate cooking time).
• Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.
• Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
• Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.

INSTANT POT BEEF STROGANOFF

Steps:

• Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
• Add the butter and olive oil to the instant pot and cook and until the butter has melted. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
• Add the onion, garlic and mushrooms and stir. Season with salt and pepper to your taste.
• Add the paprika, white wine and flour and stir well.
• Add the egg noodles to the Instant Pot, and cover them with the beef broth. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.

INSTANT POT BEST EVER BEEF STROGANOFF

Steps:

• Cook the egg noodles on the stovetop according to package instructions while the meat's cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don't add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy).
• Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.
• Add the olive oil and butter to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. After about 3 minutes (and once the butter's melted and oil's bubbling), add in the meat and sear on all sides so it's lightly browned (about 2-3 minutes total; the meat shouldn't be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being.
• Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for 1 more minute.
• Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing's stuck to it.
• Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
• Secure the lid, hit the Cancel button followed by the Manual or Pressure Cook button High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
• When the lid comes off, hit the Keep Warm/Cancel button and then hit Sautéagain and adjust so it's on the More or High setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to Keep Warm so that the bubbles die down.
• Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
• Place some noodles in individual bowls and then follow with some the beef and plenty of sauce.

INSTANT POT BEEF STROGANOFF

Steps:

• 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.

INSTANT POT BEEF STROGANOFF

Steps:

• Gather the ingredients.
• Set the Instant Pot on "sauté" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
• Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.
• Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.
• Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position to release the remaining pressure.
• Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.
• Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed . Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.
• Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

INSTANT POT BEEF STROGANOFF

Steps:

• In a small bowl, combine the flour, garlic powder, onion powder and mustard powder.
• Coat beef with the flour mixture.
• Set Instant Pot to SAUTE and add 2 tablespoons olive oil. Add the crushed garlic and cook for 30 seconds.
• Add the beef and brown on all sides; about 2 minutes per side.
• Remove beef and add remaining 1 tablespoon olive oil and mushrooms. Cook for 2 minutes.
• Add beef back to Instant Pot, along with beef broth, red wine, Worcestershire sauce, salt, and pepper.
• Stir together and place on lid. Set Instant Pot to Meat/Stew (or MANUAL) and cook on HIGH for 12 minutes.
• When done cooking, quick release the vent and then add the egg noodles. Lock the lid and cook on HIGH for 5 more minutes on MANUAL setting.
• Once done cooking, quick release again and stir in sour cream and allow to heat through.
• Mix together the cornstarch and water in a small bowl; add to the Instant Pot. Stir in carefully until thickened and ready to serve.
• Garnish with parsley and serve.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
• Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
• Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
• Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
• Place the lid on the pressure cooker and set it to high for 20 minutes.
• After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
• Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
• Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.

INSTANT POT BEEF STROGANOFF

Steps:

• Cut the chuck roast into strips against the grain, then season with salt and pepper.
• Turn on the saute setting in your pressure cooker and saute the beef in a little olive oil for just a minute or two per side to get it brown, then remove beef and set aside.
• Add the onions and cook in the olive oil for about 5 minutes, then turn off the saute setting.
• Return the beef to the pot along with the beef broth, brandy, and bay leaf then using a flat ended spatula deglaze the bottom of the pot.
• Lock the pressure cooker lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 5 minutes at high pressure. (High pressure is the default setting in the Instant Pot)
• When the cook time time is up allow the pressure to drop for 10 minutes (NPR) and then carefully release any remaining pressure by opening the steam valve and then open the lid.
• Turn on saute setting, add the sliced mushrooms and dijon mustard and cook for about 5 minutes more or until mushrooms are cooked the way you like them.
• Stir in sour cream and warm through.
• Garnish with chopped parsley and serve over mashed potatoes, mashed cauliflower for low carb, or gluten free noodles.

INSTANT POT BEEF STROGANOFF

Steps:

• Set your Instant Pot to saute mode. Once hot, add in olive oil and swirl it around to coat the inside of the pot. Then, add in your onion, garlic, and mushrooms. Cook for 2-3 minutes.
• Add in ground beef and season with salt and pepper. Cook until it browns, breaking it up gradually as it cooks.
• Once browned, stir in your flour completely. Then add beef broth and white wine and stir well to mix together.
• Close the lid and cook on high pressure for 10 minutes. Carefully quick release the pressure once 10 minutes is up. Open the lid and add uncooked egg noodles to the pot. Try to keep all of the noodles submerged in liquid so they cook properly.
• Replace the lid, and cook on high pressure for 5 minutes. Once 5 minutes is up, do a natural pressure release for 5 minutes. Open the lid and add sour cream. Stir well, then serve, and enjoy!

BEST DAMN INSTANT POT BEEF STROGANOFF

Steps:

• Place beef in a plastic bag or container and season with 1 teaspoon of seasoned salt.
• Set Instant Pot to sauté mode and add 2 tbs of butter. Once butter starts to sizzle, add half the beef and brown on all sides for about 2 minutes, tossing with a wooden spoon. Remove beef to a bowl and repeat with remaining beef. Remove beef and set aside.
• Add remaining tablespoon of butter, mushrooms, onions, salt and pepper. Sauté for about 5 minutes. Add garlic and sauté an additional 1 minute. Press cancel.
• Add 1/4 cup of the beef broth and use a wooden spoon to scrape all the bits off the bottom of the pot. This is called deglazing (very important step).
• Once the bottom is scraped, sprinkle flour over ingredients and stir it in. Then add beef broth, Worcestershire sauce and Dijon mustard. Stir it all together. Add the sauteed beef.
• Secure lid with vent closed, pressure cook (manual) on high for 15 minutes.
• After the 15 minute cook time do a quick release of the pressure. Once pin drops, carefully remove lid and stir in the egg noodles. Then put lid back on (with vent closed) and pressure cook another 3 minutes.
• When the 3 minutes are up, do a quick release. After pin drops remove lid and press cancel. Let cool for 5 minutes.
• Slowly stir in the Greek yogurt. Sauce will thicken upon standing.

INSTANT POT® BEEF STROGANOFF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
• Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

BEEF STROGANOFF IN THE INSTANT POT

Steps:

• Chop Onions and Beef. Set instant pot to saute, add oil. Once oil is hot, add onions and saute until translucent. Should take about 3 minutes. Stirring constantly so they do not burn.
• Season Beef with salt and pepper to taste. Add to the pot and brown evenly on all sides. This should take about 2 minutes. Add minced garlic and dried thyme. heat until fragrant, about 30 seconds. Add soy and Worchestershire sauce.
• Stir in mushrooms. Slowly add flour while stirring to evenly incorporate. pour in chicken broth and taste-test. If more salt is needed, feel free to add that now (also, you may like more fresh ground black pepper). Secure the lid and set the timer for 10 minutes on high pressure. When the time is up, use the quick-release method to release the pressure.
• Add your egg noodles to the pressure cooker. Stir until the noodles are wet. The liquid will not be enough to cover them, This is okay. Replace the lid, set the timer to 5 minutes. When the time is up, allow it to natural-release pressure for 5 minutes before hitting the valve to release the remaining pressure.
• Carefully stir in your sour cream and serve. I topped mine with freshly chopped green onions and a dollop of the remaining sour cream in the 8oz container that I bought.