The BEST Instant Pot Beef Stroganoff
The BEST Instant Pot Beef Stroganoff
This recipe is the BEST Instant Pot Beef Stroganoff you’ll ever taste! And even better, it’s made with fresh mushrooms and without using any cream-of-something soup, so you’ll feel good about feeding it to your family!
When I met my husband, he was not an adventurous eater. He was willing to try pretty much anything, but he just hadn’t had a lot of opportunity. (Although, to be fair, he’s the one who got me to try sushi for the first time.)
But his favorite dinner has always been Beef Stroganoff. Which is not my jam at all. Number 1, I don’t like red meat; and number 2, his version of this meal is made with what I ‘loving’ call cream-of-crap (cream of mushroom/celery/chicken soup). I don’t like to make dishes with those canned soups, because they’re so full of sodium and unidentifiable ingredients.
So I became determined to make him a version of Instant Pot Beef Stroganoff that he loved as much as the original, but that was made with either homemade cream-of-something soup or none at all.
And, with the help of my handy-dandy Instant Pot, I’ve done it! Andrew likes this Beef Stroganoff more than his original, and it has lots of fresh mushrooms and real ingredients. Plus, it’s easy for me to make and it makes a lot – hello, leftovers!
There are two simple steps to prep your beef stroganoff:
Dump your steak and mushrooms into the bottom of your Instant Pot. Salt and pepper them generously.
Pour 1 1/2 cups of bone broth (or beef broth) over the meat. Close the lid, turn knob to ‘seal’ and set IP to ‘manual’ for 5 minutes.
When the timer goes off, quick release the pressure. Remove the lid and scoop out about 1/2 c. of liquid and set aside.
Turn pot to ‘saute.’ Add butter and stir until melted. Add sour cream, worcestershire, and cream cheese. Stir until melted and creamy. Add cornstarch mixed with 2 tbsp of water.
Let mixture bubble, stirring occasionally, until sauce is thickened. If it is too thick, pour back in a little of the reserved broth.
The typical way to serve Beef Stroganoff is over egg noodles. You can cook egg noddles in your IP before you make the rest of the meal. Set the noodles aside (add 1-2 tsp of olive oil to keep them from getting sticky). When the gravy is done, ladle it over top of the noodles and serve.
Another way to serve your Instant Pot Beef Stroganoff is over mashed potatoes. I make mashed potatoes in the Instant Pot before I make the gravy, and then just heat them back up before serving.
And lastly – here’s how my husband grew up eating his Beef Stroganoff: He layered mashed potatoes, Kraft Blue Box Mac and Cheese, and then topped it all with the gravy. To me, this sounds revolting, but he swears by it. I’ll let you decided – and it certainly won’t hurt my feelings if you say it sounds gross!
If you make this Instant Pot Beef Stroganoff, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!
Want to keep up with all the great recipes and parenting articles? Subscribe to make sure you never miss one (and get a freebie)!
Cube your steak and slice your mushrooms.
Place steak and mushrooms in the bottom of your Instant Pot liner. Season with salt and pepper. Pour 1 1/2 c. broth over top. Close lid, turn knob to 'seal' and set to 'manual' for 5 minutes.
When the timer goes off, quick release the pressure. Remove the lid. Remove 1/2 c. of liquid and set aside.
Turn pot to 'saute' and add butter. Stir until it melts. Add sour cream and cream cheese and stir until melted and smooth.
Add cornstarch mixed with water and stir. Let mixture bubble, stirring occasionally, until thickened to desired consistency. If it is too thick, add reserved broth in, just a couple of tablespoons at a time. Season with salt and pepper to taste.
Serve beef stroganoff over cooked noodles or mashed potatoes.
Leftovers: Store leftovers in the fridge. Use within 3-4 days.