Pressure Cooker Beef Stroganoff

homemade Beef Stroganoff with fresh mushrooms over noodles

4.97 from 28 votes

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 Time20

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

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

Instructions

Season the 2 pounds beef round steak generously with salt and freshly ground black pepper. Select Browning/Sauté 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 1 tablespoon butter to the cooking pot. When the butter melts, add the 12 ounces 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 1 medium sized onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until soft and beginning to brown. Add the 2 cloves garlic and 2 tablespoons tomato paste. Sauté for 1 minute. Stir in the 1 1/2 cups 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 2 tablespoons cornstarch and 3 tablespoons cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and bring the gravy to a boil, stirring constantly until it thickens. Add the 1/3 cup sour cream and the cooked mushrooms to the cooking pot and stir until blended. Serve over cooked egg noodles.

Notes

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

Nutrition