Instant Pot Beef Stroganoff
Instant Pot Stroganoff is an easy, all-in-one, family meal made with a from scratch mushroom sauce, ground beef, and egg noodles.
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef or ground turkey
- ¼ cup minced onion optional
- 16 ounces sliced baby portabella mushrooms or cremini mushrooms
- 1 clove garlic minced
- ½ cup dry red wine or additional beef stock
- 4 cups reduced-sodium beef broth
- 2 tablespoons Homemade Dry Onion Soup Mix or store-bought dry onion soup mix
- 1 tablespoon Worcestershire sauce
- 12 ounces wide egg noodles whole wheat or regular
- 1 cup full-fat sour cream
Instructions
- Turn the Instant Pot to the sauté function, add 1 tablespoon extra virgin olive oil to the inner pot and let heat briefly, ~30-60 seconds. Once heated, add 1 pound lean ground beef and ¼ cup minced onion. Sauté the ground beef and onion, breaking up the beef as it cooks.
- Once the meat is mostly browned, add 16 ounces sliced baby portabella mushrooms (sliced), and 1 clove garlic (minced) to the inner pot and continue to sauté for 2-3 minutes or until the meat is fully browned. If needed, remove the inner pot from the Instant Pot, drain off excess oil, and then return the inner pot back to the Instant Pot.
- While the Instant Pot is still on the sauté function, add ½ cup dry red wine, and scrape up all the browned bits off the bottom of the Instant Pot, while letting the wine reduce and the alcohol cook off. After 1-2 minutes turn off the sauté function by hitting cancel on the Instant Pot.
- Add 4 cups reduced-sodium beef broth, 2 tablespoons Homemade Dry Onion Soup Mix, and 1 tablespoon Worcestershire sauce to Instant Pot and stir to combine. Add in 12 ounces wide egg noodles to the inner pot and gently push down into the liquid. It is okay if they are not fully submerged, just be sure they are in an even layer.
- Place the lid on the pressure cooker and be sure the lid is locked and knob is sealed or pointed towards "sealed" not venting. Set to cook on high pressure by hitting the manual or pressure cook button and adjusting to 5 minutes.
- Once the cooking time has elapsed, let pressure release naturally for EXACTLY 5 minutes. Then do a quick release of any remaining pressure by carefully knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from the steam.
- Remove the lid, and stir 1 cup full-fat sour cream until creamy and combined. Serve immediately with fresh parsley if desired.
Video
Notes
Ground Meat: Use lean ground beef, turkey, or chicken.
Wine: For the dry red wine, use a merlot or cabernet. Marsala wine also works well in this dish but will be a bit sweeter. Never use cooking wine, as the flavor is not the same.
For the Homemade Dried Onion Soup Mix: Mix together 1 tablespoon dried onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon celery powder, 1 teaspoon pepper, 1 teaspoon kosher salt (or ½ teaspoon of salt for lower sodium).
Leftovers: Leftovers of this dish can be stored in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing the leftovers due to the sour cream.
Reheating: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 538kcal | Carbohydrates: 46g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 420mg | Potassium: 953mg | Fiber: 3g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
