Easy Instant Pot Beef Stroganoff (Pressure Cooker Recipe) (2024)

• 2 TB extra virgin olive oil
• 1 medium yellow onion sliced
• 1 lb baby portobello mushrooms sliced
• 3 garlic cloves minced
• 2 lbs beef stew meat
• 1 cup beef broth or chicken broth/stock
• 1 TB tomato paste
• 1 TB dijon mustard
• 1 1/2 tsp salt to taste
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 2 TB organic cornstarch *
• 2 TB cool water
• 1/2 cup full-fat sour cream
• 2 TB chopped fresh parsley
• pasta of choice such as egg noodles

Special Equipment:

• Instant Pot
• small bowl
• medium bowl
• saucepan for cooking noodles

• Turn on the Instant Pot to Saute, Medium Heat. Once hot, add the olive oil.

• Add the mushrooms, onions, and garlic and saute for 5 minutes, stirring constantly.

• Press Cancel.

• Whisk the tomato paste, mustard, salt, thyme, and pepper into the beef broth. Add the tomato paste mixture to the pot, making sure to scrape anything off the bottom of the pot.

• Add the stew meat to the pot; do not stir.

• Lock the lid and set to Sealing.

• Set the Instant Pot to Manual, High Pressure for 35 minutes .

• While the beef is cooking, set water to boil in a saucepan. Try to time your pasta so it completes cooking during the natural pressure release time.

• Once the time is up, let the pressure release naturally for 10 minutes before opening the valve to venting (use a towel or hot pad holder) and releasing the remaining pressure.

• Remove the lid and set to Saute, Low.

• Combine the cornstarch and water in a small bowl and stir into the pot. Let the sauce simmer for about 5 minutes, stirring occasionally.

• Add the sour cream to a medium-size bowl. Whisk in a small amount of the liquid from the stroganoff (about 2 tablespoons). Whisk in another 1-2 tablespoons of the hot liquid. Add the tempered sour cream mixture to the Instant Pot and stir. Taste the stroganoff and add more salt, if needed, to taste. Top with fresh parsley, if desired.

• Serve the stroganoff over cooked pasta (or mashed potatoes).