Instant Pot Beef Stroganoff Recipe

There’s just something about beef stroganoff that screams comfort food. Creamy, savory, and loaded with tender noodles, it’s the perfect meal to warm you up on a chilly night. Plus, with this Instant Pot version, you can have it on the table in no time without the fuss of a stovetop skillet or extra dishes. I’ve found myself turning to this recipe over and over whenever I’m craving that classic, rich flavor but don’t want to spend ages in the kitchen. It’s quick, satisfying, and, trust me, every spoonful is a little taste of comfort.

I remember the first time I made beef stroganoff in the Instant Pot – I was a little skeptical. My memories of stroganoff involved hours of simmering and constant stirring to get that velvety sauce just right. But using the Instant Pot transformed it into a dish that’s not only easy but nearly foolproof. One taste of this creamy, savory sauce, and I was hooked. Let’s dive into how to make this quick and cozy meal for any weeknight!

this RECIPE

A little history behind beef stroganoff

Beef stroganoff has roots in 19th-century Russia, where it started as a luxurious dish made with tender cuts of beef in a sour cream sauce. Over time, the recipe spread to Europe and America, where it evolved to include different ingredients like mushrooms, onions, and even Worcestershire sauce. These days, you’ll find countless variations – from vegetarian to vegan, or versions using ground beef instead of steak, like our Instant Pot recipe here. It’s one of those dishes that’s endlessly adaptable, and everyone seems to have their own twist on it. But at its heart, it’s all about that creamy, comforting flavor that we can’t get enough of.

Key ingredients and why they matter

Let’s take a closer look at what makes this beef stroganoff come together so effortlessly:

• Ground beef: The base of our recipe, ground beef makes this stroganoff quick and budget-friendly compared to traditional steak. Look for an 80/20 blend for the best flavor and texture. You can substitute with ground turkey or chicken for a lighter option.
• Onion and garlic: These aromatics build a solid flavor foundation. If you’re out of fresh garlic, garlic powder works in a pinch, but nothing beats the real thing!
• Cream of mushroom soup: A little shortcut to create a creamy, mushroom-flavored base without extra steps. If you’re not a fan of canned soup, you could make a simple roux with mushrooms and cream – but the soup makes this recipe ultra-convenient.
• Beef broth: This adds depth to the sauce, enhancing the savory flavors. Low-sodium broth is a good choice to control the saltiness, especially if your cream of mushroom soup is already salty.
• Egg noodles: Stroganoff is typically served with egg noodles, which hold up beautifully to the creamy sauce. If you don’t have egg noodles on hand, rotini or even bowtie pasta would work just fine.
• Sour cream: The secret ingredient for that tangy, rich finish. Greek yogurt works as a substitute if you want a slightly lighter, protein-packed alternative.

Essential tools for this recipe

To make this Instant Pot beef stroganoff, you really just need your trusty Instant Pot. Here’s why it’s perfect for this dish:

• Instant Pot: It takes this recipe from a 30-minute ordeal on the stove to an easy, hands-off meal. The sauté function lets you brown the beef directly in the pot, and the pressure-cooking function perfectly cooks the noodles and infuses the flavors quickly.
• Wooden spoon: A sturdy wooden spoon is perfect for breaking up the ground beef and stirring everything together without scratching your Instant Pot.
• Measuring cups and spoons: You’ll want these to get the right proportions of broth and seasonings, but feel free to eyeball it once you get comfortable with the recipe.

Step-by-step guide to making Instant Pot beef stroganoff

1. Prep the Instant Pot: Start by spraying the interior of your Instant Pot with a little cooking spray. This helps prevent sticking – especially useful when browning ground beef.
2. Brown the beef and aromatics: Set your Instant Pot to the sauté mode. Add the ground beef, minced onion, and garlic. Cook, stirring frequently, until the beef is browned and the onions are soft. (Pro tip: Don’t rush this step! Browning the meat properly adds tons of flavor.)
3. Incorporate the flour: Once the beef is browned, sprinkle in the tablespoon of flour. Stir it well to coat the beef, which helps thicken the sauce as it cooks.
4. Add the liquids and seasonings: Pour in the beef broth and add the can of cream of mushroom soup, salt, and pepper. Stir until everything is combined. You’ll have a nice, soupy mixture at this stage – don’t worry, the noodles will soak it up.
5. Add the noodles: Dump in the egg noodles and gently press them down with your spoon so they’re mostly submerged in the liquid.
6. Cook under pressure: Secure the lid on the Instant Pot and set it to high pressure for 8 minutes. This is where the magic happens! Once the time is up, let the pressure naturally release for about five minutes, then switch to quick release to release the rest.
7. Stir in the sour cream: Carefully open the lid and give everything a good stir. Add the sour cream and mix until you have a creamy, luscious sauce. If you prefer a thinner sauce, add a splash more beef broth.

Variations and adaptations to try

This recipe is incredibly versatile! Here are some ways to switch things up based on your preferences or dietary needs:

• Vegetarian: Swap out the ground beef for mushrooms or a plant-based ground meat alternative. Use vegetable broth instead of beef broth.
• Gluten-free: Use gluten-free noodles and make sure to use a gluten-free cream of mushroom soup. Double-check all ingredients if you’re cooking for someone with celiac.
• Lower-fat version: Opt for ground turkey instead of beef, and use Greek yogurt instead of sour cream. You can also look for a low-fat cream of mushroom soup.
• Extra veggies: Toss in some chopped mushrooms, bell peppers, or even spinach along with the noodles. They add color and a nutritional boost to the dish.
• Spicy kick: If you like a bit of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce along with the seasonings.

Each of these variations adds a unique twist to the dish, and I encourage you to experiment to see what you like best!

Serving and presentation tips

Serve this beef stroganoff in shallow bowls, garnished with a sprinkle of fresh parsley for a pop of color. The green looks lovely against the creamy sauce and gives a bit of freshness. I like to serve it with a simple green salad or some roasted vegetables on the side – the freshness balances the richness of the stroganoff perfectly. If you’re serving for a family or small gathering, place the Instant Pot on “Keep Warm” and let everyone help themselves. Nothing says cozy like a pot of creamy noodles and beef on the table!

drink pairings

Since this is such a rich dish, I recommend pairing it with a refreshing drink to balance the flavors:

• Iced tea with lemon: The acidity of lemon cuts through the richness of the stroganoff. Add a little mint for an extra refreshing twist.
• Sparkling water with a splash of cranberry juice: The slight tartness complements the savory flavors without overpowering them.
• Homemade lemonade: A classic choice, and its light sweetness is a lovely contrast to the creamy sauce.
• Cucumber-mint infused water: If you’re after something simple, this is super refreshing and easy to make.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, you may notice the sauce thickens a bit as it sits. Just add a splash of beef broth or milk to loosen it up before warming it in the microwave or on the stovetop. Reheat gently to prevent the sour cream from curdling.

Freezing isn’t ideal due to the sour cream in the sauce, but if you’re set on freezing it, leave out the sour cream and add it in when you reheat the dish.

Adjusting for different serving sizes

This recipe makes about four servings, but it’s easy to double if you’re feeding a crowd. Just make sure not to fill the Instant Pot past the maximum fill line. For smaller servings, you can halve the ingredients, but keep the cook time the same.

FAQs

1. Can I use different pasta?
Absolutely! Just adjust the cooking time based on the type of pasta you’re using, as some may cook faster or slower than egg noodles.

2. Can I skip the cream of mushroom soup?
Yes, you can use 1 cup of heavy cream or a homemade mushroom sauce instead. It changes the flavor a bit, but still delicious.

3. What if I don’t have an Instant Pot?
No worries! You can make this on the stovetop. Follow the same steps, but cook the noodles separately and stir them in at the end.

4. Can I make it dairy-free?
Try using a dairy-free sour cream and mushroom soup substitute. Coconut cream can also work but will slightly change the flavor.

5. How can I thicken the sauce?
If the sauce is too thin, mix a teaspoon of cornstarch with a bit of cold water, then stir it into the stroganoff. Let it cook for a minute on sauté mode to thicken.

Enjoy this easy, comforting Instant Pot beef stroganoff, and don’t hesitate to make it your own!

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