Dad's Instant Pot Beef Stroganoff Recipe is a classic dish that just about everyone has had. Dad loves this dish with it's creamy sauce, tender beef and egg noodles.
The origin of the dish is Russian, but the one that most people know is not exactly like it's Russian roots. Dad likes to make his using his Instant Pot to tenderize the beef and be able to use stew meat instead of a more expensive cut of beef.
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Season the beef
The first thing you need to do is to set your instant pot to the sauté and the high setting and coat the inner pot with the vegetable oil.
While the Instant Pot is heating up season the beef with salt and pepper, to taste. After that season the beef with the garlic powder and onion powder. The final step is to toss the seasoned beef in the flour to coat it.
Sauté the beef
Once the instant pot is sufficiently heated work in batches, add beef and cook until evenly browned about 3-4 minutes; set aside. Make sure you don’t crowd the pot or you will not be able to get a good browned effect.
Add just enough so that there is a little space left around the cubes. If you need to you can add some oil in-between batches to help with the browning.
Time for the mushrooms & onions
With all the meat removed from the pot, it is time to add in the butter, minced garlic, diced onion, mushrooms, and dried basil. Cook while stirring occasionally until the onions begin to break down. About 3-4 minutes should do it.
Scrape or you get a burn
The next step in Dad's instant pot beef stroganoff recipe is to make sure you scrape the bottom of the pot well or you could end up with a burn notice.
Time for the liquids
Add in the red wine vinegar, beef broth & Worcestershire. Add the beef back to the pot, select the manual setting and set the time for 15 minutes.
When finished cooking let the unit sit for 10 minutes to do a natural release. After the 10 minutes has passed release any pressure that may remain and open up the instant pot.
After the cook
Stir in the sour cream and taste. Adjust your salt and pepper seasoning to your liking.
Thicken the sauce
The final step in Dad's instant pot beef stroganoff recipe is toTo thicken the sauce mix 2 tablespoon cornstarch with cold water until it becomes liquid enough to pour. Set the instant pot to sauté high. When the liquid begins to bubble start adding ½ the liquid cornstarch and stirring.
Allow 2 minutes or so after adding and then add more if you want the sauce thicker. Serve over prepared egg noodles immediately. You can garnish with parsley if you want.
Instant Pot Beef Stroganoff Recipe
Equipment
- Instant Pot or Electric Pressure Cooker
- Bowl
- Metal Spatula
- Tongs
Ingredients
- 2 lbs Stew meat, cut into 1-inch cubes
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- ¼ cup All purpose flour
- 2 tablespoon Vegetable oil
- 1 tablespoon Butter
- 3 tablespoon Minced garlic
- 1 White onion diced
- 1 tablespoon Dried basil
- 8 oz White mushrooms
- ¼ cup Red wine vinegar
- 3 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 12-ounce package wide egg noodles
- 1 cup Sour cream
- 2 tablespoon Dried parsley
- 2 tablespoon Cornstarch
Instructions
- Set your instant pot to the sauté and high setting. Coat the inner pot with the vegetable oil.
- Season the beef with salt and pepper, to taste. After that season the beef with the garlic powder and onion powder. The final step is to toss the seasoned beef in the flour to coat it.
- Once the instant pot is sufficiently heated work in batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Make sure you don’t crowd the pot or you will not be able to get a good browned effect. Add just enough so that there is a little space left around the cubes. If you need to you can add some oil in-between batches to help with the browning.
- With all the meat removed from the pot it is time to add in the butter, minced garlic, diced onion, mushrooms and dried basil. Cook while stirring occasionally until the onions begin to break down. About 3-4 minutes should do it.
- Make sure you scrape the bottom of the pot well or you could end up with a burn notice. Add in the red wine vinegar, beef broth & Worcestershire.
- Add the beef back to the pot, select the manual setting and set the time for 15 minutes.
- When finished cooking let the unit sit for 10 minutes to do a natural release. After the 10 minutes has passed release any pressure that may remain and open up the instant pot.
- Stir in the sour cream and taste. Adjust your salt and pepper seasoning to your liking.
- To thicken the sauce mix 2 tablespoon cornstarch with cold water until it becomes liquid enough to pour. Set the instant pot to sauté high. When the liquid begins to bubble start adding ½ the liquid cornstarch and stirring. Allow 2 minutes or so after adding and then add more if you want the sauce thicker.
- Serve over prepared egg noodles immediately. You can garnish with parsley if you want.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Want another easy recipe?
How about trying out Dad's easy meat sauce recipe?
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