Instant Pot Beef Stroganoff Recipe
- Prep time: 15 Minutes
- Cook time: 30 Minutes
- Total time: 45 Minutes
- Serves: 6
Ingredients
- 1 Tbsp cooking oil
- 1 kg (2.2 lb) chuck beef, thick slices
- 50 ml (1.7 fl oz) white wine
- 15 g (0.5 oz) butter
- 500 g (1.1 lb) mushrooms, sliced
- 1 onion, diced
- 2 tsp garlic, crushed
- 200 ml (6.8 fl oz) beef stock
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 250 ml (8.5 fl oz) sour cream
Thickener
- 3 Tbsp water
- 3 Tbsp cornstarch
Instructions
- 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.
Recipe Tips
- 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. The flavor will be slightly different but still be delicious.
- Adjusting the amount of cornstarch you use is a great way to alter how thick you want the beef stroganoff.
- Beef stock is interchangeable with beef broth.