Instant Pot® Beef Stroganoff
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This easy Beef Stroganoff is super quick to make (thanks to Instant Pot® pressure cooker) and will satisfy everyone’s craving for a hearty meal. Tender beef strips with mushrooms and a creamy sauce is what comfort food is all about.
Beef Stroganoff is one of those dishes that my mom thought me how to make. As such, this dish has a special place in my heart. She would always serve it in a bowl with a warm piece of fresh bread on aside. She had formal culinary training, so she knew how the classic dishes ought to be made.
I know that the most popular way to serve a beef stroganoff in the US is with egg noodles but I will always eat mine with crusty bread on aside. It’s a personal preference, so feel free to serve it the way you like it.
Is there anyone who does not know what Beef Stroganoff is?
I actually doubt it, but in case there are some newbies here I’ll tell you what it is. Beef Stroganoff originated in Russia and you can read about its history here (which is pretty cool).
It’s a beef stew dish made out of thin strips of beef, sliced mushrooms, and onions in a rich creamy sauce. That’s basically it. Very easy and super comforting. But contrary to what many believe, you don’t achieve its consistency by just adding condensed mushroom soup or heavy cream. This approach isn’t standard in Eastern European cuisines.
To thicken the sauce and achieve a creamy consistency, you actually have to create a roux made of flour, sour cream, and some water. Once those are well mixed you then begin by adding the sauce from the stew to temper the cream. You have to do it gradually so the sour cream doesn’t break. I showed this technique when I was making the Hungarian Mushroom Soup. Personally, my mom would thicken all of her soups and sauces like this.
So what exactly is needed to make this easy beef recipe?
For an exact list of ingredients, with measurements, scroll down to the printable recipe card below.
Beef: Here is why I decided to make this recipe in a pressure cooker. It allows you to use cheaper pieces of beef and make them super tender. You can use chuck or round beef and the pressure cooker will do the job to make it super delicious and tender – this is why I also used my Instant Pot® to make this awesome Hungarian Goulash. If you wanted to make this recipe on a stove, you’d have to use a very good piece of beef like Ribeye or filet mignon and sear it super quickly. Otherwise, the meat would be chewy and not very good.
Mushrooms: you can use baby Bella or regular white button mushrooms; both kinds are perfect for this recipe.
Onion: I am obsessed with the Vidalia onion because of its mild and sweet taste. I use it for all my recipes, but feel free to use yellow or white onions if that’s what you have. However, I do not recommend red onion here – this one is good for salads…let it shine there.
Fat: I like to use both butter and oil while cooking, as butter adds this extra umami flavor. If you just use butter it can burn, but it works well when combined with the oil. That’s my recommendation but feel free to just use oil for searing the meat.
Flour: you’ll need it for dusting the meat first and then to make the roux.
Beef broth: it’s a beef dish so obviously beef broth would work best, but if you don’t have it then you could use chicken broth.
Seasoning: salt and pepper are a given, but you can also add a splash of Worcestershire sauce and some Maggie (that’s the seasoning that we always use in Polish dishes; I buy it in my Polish stores, but I know that you can also find this seasoning in some Spanish specialty stores). Obviously, the Maggie’s optional, but it does, however, add a unique flavor. If you can’t find it though, don’t sweat it; you can still make a delicious sauce with just beef broth, salt, and pepper.
Sour cream: as I mentioned above, you’ll need this to make a roux.
Garnish: freshly chopped dill or parsley.
Here’s a quick guide on how to make it
Step 1: Cut your beef into thin slices, season it with salt and pepper and dust them with the flour.
Step 2: Set your Instant Pot on sear mode, add butter and oil; once hot, add the beef strips and cook them until no longer pink (for about 5 minutes). Remove onto a plate.
Step 3: Slice your onions and add to the pressure cooker, cook for a few minutes until softened.
Step 4: Slice your mushrooms; add them to the onions and cook together for about 5 minutes.
Step 5: Add beef back into the instant pot; then add beef broth, Worcestershire sauce, and close.
Step 6. Set your pressure cooker on high for 12 minutes. Use the quick release option and open the pressure cooker once save.
Step 7: Prepare the roux: mix flour with sour cream and a splash of water. Once combined, start adding a little bit of sauce from the pressure cooker to your roux and mix well. Gradually keep adding more sauce until the roux reminds liquid and pour it all into the instant pot. Turn it to a sear setting and cook for another few minutes, to ensure that the flour is thoroughly cooked.
Step 8: Serve….your beef stroganoff is ready to be served, garnish it with fresh chopped dill or parsley and serve it either with crusty bread, egg noodles, or mashed potatoes. Enjoy!
Here’s a printable recipe for Instant Pot® Beef Stroganoff
Instant Pot® Beef Stroganoff
Ingredients
- 1.5 lb Beef chuck or roaund
- Flour for dusting
- 1 Onions Vidallia or yellow (medium size)
- 10 oz Mushrooms Baby bella or white button
- 2 cups Beef Stock
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 teaspoon Maggie Seasoning optional to taste
- 1 tbsp Worcestershire sauce
- Salt and Pepper to taste
Roux
- 2 tbsp Flour
- 2 tbsp Sour Cream
- 1/2 cup Water
Instructions
- Cut your beef into thin slices, season it with salt and pepper and dust them with the flour.
- Set your Instant Pot on sear mode, add butter and oil; once hot, add the beef strips and cook them until no longer pink (for about 5 minutes). Remove onto a plate.
- Slice your onions and add to the pressure cooker, cook for 2-3 minutes until softened.
- Slice your mushrooms; add them to the onions and cook together for about 3-5 minutes.
- Add beef back into the instant pot; then add beef broth, Worcestershire sauce, and close.
- Set your pressure cooker on high for 10 minutes. Use the quick release option and open the pressure cooker once save.
- Prepare the roux: mix flour with sour cream and water. Once combined, start adding a little bit of sauce from the pressure cooker to your roux and mix well. Gradually keep adding more sauce until the roux reminds liquid and pour it all into the instant pot. Turn it to a sear setting and cook for another few minutes, to ensure that the flour is thoroughly cooked.
- The beef stroganoff is ready to be served, garnish it with fresh chopped dill or parsley and serve it either with crusty bread, egg noodles, or mashed potatoes. Enjoy!
Is the roux made in a separate skillet, then added to instant pot?
It’s made in a cup and added to the instant pot.
This recipe sounds delicious and I can’t wait to try it! By the way, the seasoning is called Maggi (no E on the end) and you can get it from Amazon!