Pressure Cooker Beef Stroganoff
Beef Stroganoff doesn't get much easier than when you make it in your pressure cooker. Succulent, tender pieces of beef smothered in a flavorful mushroom sour cream sauce and served over noodles will satisfy anyone's cravings! This classic beef stroganoff recipe is quick and easy when made in the Instant Pot!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
- 2 pounds beef round steak cut into 1-inch pieces (I used Top Round London Broil and Eye of Round)
- salt and freshly ground black pepper for seasoning
- 2 tablespoons vegetable oil I used avocado oil, divided, plus more as needed
- 1 medium sized onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon butter
- 12 ounces mushrooms sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup sour cream
- cooked egg noodles for serving
Season the beef generously with salt and pepper. Select Browning/Saute to preheat the pressure cooking pot. When hot, add 1 tablespoon oil. Brown the meat in batches, about 3 minutes per batch, until all of the meat is browned. Add more oil as needed. Do not crowd the pot. Transfer the browned meat to a plate.
Add the remaining 1 tablespoon oil and butter to the cooking pot. When the butter melts, add the mushrooms. Cook for about 5 minutes until golden, stirring only to prevent burning and thus allowing the most browning. Transfer to a separate bowl and set aside.
Add the onion to the cooking pot. Saute for about 3 minutes, stirring frequently, until soft and beginning to brown. Add the garlic and tomato paste. Saute for 1 minute. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom. Add the browned beef and accumulated juices. Lock the lid in place. Select High Pressure and 18 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Saute and bring the gravy to a boil, stirring constantly until it thickens. Add the sour cream and the cooked mushrooms to the cooking pot and stir until blended. Serve over egg noodles.
Much of the flavor in this dish comes from the browning stage - don't skip it! While it does take time to brown the beef, it adds a rich, caramelized flavor to the gravy that you just can't get any other way.
Recipe from The Electric Pressure Cooker Cookbook
Calories: 333kcal | Carbohydrates: 7g | Protein: 37g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 382mg | Potassium: 843mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3.8mg