Beef Stroganoff In An Instant Pot Recipe 415
INSTANT POT® BEEF STROGANOFF
This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it's been slow-cooking for hours but ready in a little over an hour.
Provided by Cara
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
- Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.
Nutrition Facts : Calories 562.1 calories, Carbohydrate 49.2 g, Cholesterol 109.7 mg, Fat 28.7 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 562 mg, Sugar 2.8 g
INSTANT POT BEEF STROGANOFF
Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
- Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a "burn" warning).
- Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
- Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
- Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme
Nutrition Facts : ServingSize 1 (of 6), about 1 3/4 generous cups (including noodles), Calories 480 kcal, Carbohydrate 51 g, Protein 41 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 123 mg, Fiber 3 g, Sugar 5 g
INSTANT POT BEEF STROGANOFF
Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth!
Provided by Chungah Rhee
Categories instant pot
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in dry sherry, scraping any browned bits from the bottom of the pot. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
BEEF STROGANOFF FOR INSTANT POT®
A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.
Provided by Lissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h2m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
- Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
- Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
- Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
- Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g
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