Instant Pot Beef Stroganoff
I’m so excited about the next couple of recipes I have to share with you! I actually had another recipe planned for today, but on Monday when I made this recipe again, I knew it was finally ready for the blog and I couldn’t wait to share it!
Let’s start with a little background, I got the Instant Pot Duo 6 Qt on Black Friday – that was 4 months ago. 4 months. I’m sorry it’s taken so long to get an Instant Pot recipe up here on the blog. The truth is, I’m not in love with my Instant Pot. There, I said it. BUT this recipe might change my mind. In less than 1 hour I made a deeply flavorful and tender Beef Stroganoff that tastes like it’s been simmering away all day long.
For today’s recipe, we are going to use 2 different settings on the Instant Pot, Saute and Meat/Stew. First, we’re going to sear the meat on the Saute setting to add flavor, then we’ll add the sauce and pressure cook on the Meat/Stew setting, and then finish the sauce back on the Saute setting.
While I love the Ground Beef Stroganoff recipe I already posted on the blog, today’s Beef Stroganoff has a deeper flavor and doesn’t take much longer to prepare because of the Instant Pot. #winning
And if you think there is something missing, there is. Mushrooms. There are no mushrooms in my Beef Stroganoff. Because mushrooms are eww. And we’ll just leave it at that.
While I could probably eat a bowl of this meat and broth sans pasta (I’ve been known to sneak another spoonful before cleaning up after dinner). I usually head straight for the egg noodles, but I think Mashed Potatoes would be delicious too!
Tender beef cooked in a rich and creamy sauce in the Instant Pot.
- 1/4 cup + 1 tablespoon all-purpose flour divided
- 1 pound stew meat
- 1 clove garlic minced
- salt & pepper
- 2 tablespoons olive oil
- 1 1/4 cups low sodium beef broth divided
- 1/2 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce I used low sodium
- 1/2 cup sour cream
- cooked pasta
Turn the Instant Pot on and select saute, add 1 tablespoon olive oil and heat for a few minutes. Add half of the stew meat and season with salt and pepper. Let meat brown for a couple minutes before flipping to brown on the other side. You aren’t cooking through at this point, just browning the outside. Remove from the pot and repeat with the rest of the meat.
Return all of the meat to the Instant Pot and sprinkle with 1/4 cup of flour. Stir until the flour is has cooked, about one minute.
In a separate bowl combine 1 cup beef broth, minced garlic, thyme, and Worcestershire sauce. Pour over beef and flour mixture and stir to combine.
Place the lid on the pot, making sure the pressure valve is set to the “sealing” position. Select the meat/stew setting and adjust the time to 15 minutes.
Once the cook time is complete, let sit for another 10 minutes before releasing the pressure. In a separate bowl combine the ¼ cup beef broth and 1 tablespoon flour, whisk until combined.
Remove the lid from the pot and set to saute. Add the sour cream and broth/flour mixture to the pot and stir until combined and warm. Add additional salt and pepper to taste.
I use low sodium Worcestershire sauce and beef broth in this recipe.