Instant Pot Beef Stroganoff Print Page

Instant Pot Beef Stroganoff Recipe

Thickener

Set the Instant Pot (5.7L/6 qt) to sauté and add the cooking oil.
Cook the beef in batches and season lightly with salt and pepper. Once browned, put the beef to the side.
Deglaze the pan with the white wine.
Next, add butter, mushrooms, onion, and garlic. Cook until the mushrooms have softened.
Return the beef to the pot and add the beef stock, Worcestershire sauce, and Dijon mustard.
Seal the pressure cooker and set to pressure cook on high for 15 minutes.
Allow to sit for 10 minutes before manually releasing the pressure.
Remove the lid and set the Instant Pot to sauté.
Add the sour cream and stir in.
Combine the cornstarch and water until smooth. Pour into the Instant Pot and stir until thickened.
Season with salt and pepper.
Serve & Enjoy.

To make this dish gluten-free, simply use gluten-free pasta. Also, double-check the ingredients of the Worcestershire sauce and cornstarch to ensure they do not contain gluten. Some brands add gluten products.
The wine is optional and can be easily left out of the recipe.
Use a cheap cut of beef for the best result. The pressure cooker will tenderize most tough pieces of meat.
You can replace the sour cream with regular cream or Greek yogurt. The flavor will be slightly different but still be delicious.
I love to finish my stroganoff with a generous garnish of fresh parsley. However, this ingredient is optional and has very little impact on the final dish.
Adjusting the amount of cornstarch, you use is a great way to alter how thick you want the beef stroganoff.
You can thicken the sauce with flour instead of cornstarch, but you will need to double the amount and cook it for longer. Alternatively, you can use cream cheese, but this will have the biggest impact on flavor.
Beef stock is interchangeable with beef broth.

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