Description
A quick and comforting version of the classic beef stroganoff made in the Instant Pot. Featuring tender beef, mushrooms, and a rich sour cream sauce, this one-pot meal is perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb beef sirloin or chuck, thinly sliced
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Cooked egg noodles or rice, for serving
- Chopped fresh parsley, for garnish
Instructions
- Set your Instant Pot to Sauté mode. Add olive oil and sliced beef, browning it on all sides.
- Add mushrooms, diced onion, and minced garlic. Cook until softened, about 3–4 minutes.
- Stir in beef broth, Worcestershire sauce, salt, and pepper. Scrape the bottom of the pot to deglaze.
- Lock the lid, set to Manual (High Pressure) for 10 minutes.
- Once done, use a quick release to release pressure.
- Switch back to Sauté mode. In a small bowl, whisk the flour into the sour cream.
- Stir the sour cream mixture into the pot until the sauce thickens, about 2–3 minutes.
- Serve over cooked egg noodles or rice. Garnish with fresh parsley.
Notes
- Substitute Greek yogurt for sour cream for a lighter option
- For a vegetarian version, use tofu or extra mushrooms instead of beef.
- Use beef with some marbling for better flavor and tenderness.
- Don’t skip deglazing the pot—it prevents burning and builds flavor.