Try Pressure Luck Recipes Instant Pot Beef Stroganoff Today! Don't forget to try at home, [click here for the full recipe](https://www.pressureluckrecipes.com/pressure-cooker-beef-stroganoff/).
Instant Pot Beef Stroganoff Recipe
Servings: 4-6
Ingredients:
* 1 pound beef strips (sirloin or ribeye works well)
* 2 tablespoons vegetable oil
* 1 onion, sliced
* 2 cloves garlic, minced
* 1 tablespoon paprika
* 1 teaspoon ground black pepper
* 1 can (10.5 oz) beef broth
* 1 tablespoon tomato paste
* 1 tablespoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 8 ounces mushrooms, sliced
* 8 ounces sour cream
* 1 cup cooked egg noodles
* Chopped fresh parsley, for garnish
* Salt, to taste
Optional Ingredients for Variations:
* For Creamy Stroganoff: Add 1/4 cup heavy cream or half-and-half
* For Spicy Stroganoff: Add 1/4 teaspoon cayenne pepper or red pepper flakes
* For Mushroom-Free Stroganoff: Omit the mushrooms and add 1/4 cup diced bell peppers
* For Low-Carb Stroganoff: Use zucchini noodles or shirataki noodles instead of egg noodles
Instructions:
1. Press the "Saute" button on the Instant Pot and heat the oil until shimmering. Add the beef and cook until browned, about 2-3 minutes. Remove from the pot and set aside.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
3. Add the paprika, black pepper, beef broth, tomato paste, Dijon mustard, and Worcestershire sauce to the pot. Stir to combine.
4. Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
5. Add the browned beef back to the pot, along with any accumulated juices.
6. Close the lid and set the valve to "Sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time to 10 minutes at high pressure.
7. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
8. Stir in the sour cream and cook for an additional 2-3 minutes, or until the sauce is heated through.
9. Cook the egg noodles according to package instructions and serve with the beef and sauce. Garnish with parsley and salt to taste.
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Notes:
* Make sure to not overcrowd the Instant Pot, as this can affect cooking performance. If necessary, cook the beef and sauce in batches.
* If using heavy cream or half-and-half, be careful not to overmix the sauce, as it can become too thick.
* Leftovers can be refrigerated for up to 3 days and rewarmed in the Instant Pot or microwave.
Must Tried Recipes :
