Instant Pot Beef Stroganoff Recipe

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.

Instant Pot Beef Stroganoff Recipe

Equipment

Ingredients

Instructions

Video

Nutrition