Peep's Instant Pot Beef Stroganoff (Pressure Cooker)

lilbopeep

Still trying to get it right.
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Peep's Instant Pot Beef Stroganoff (Pressure Cooker)

Prep Time: ≈15 minutes
Total: ≈35 minutes


Servings: ≈5
  • 1 lb. beef (use your favorite cut: chuck steak, flank steak, sirloin steak, top round London broil, I used London broil this time)
  • Salt, ground pepper and favorite all purpose seasonings - to taste
  • 1 TBSP. Oil (I used canola), more if needed
  • 2 TBSP. Butter, divided
  • 8 - 10 oz. fresh mushrooms
  • 1 medium onion
  • 1 cup water
  • Splash burgundy wine, (≈3 TBSP.) Optional
  • 1/2 tsp. Tomato paste
  • 1 tsp. Beef bouillon granules (or 1 cube)
  • 1/2 tsp. Mushroom base (Better Than Bouillon)
  • 1 (10.5 oz.) can Cream of Mushroom Soup
  • 1/4 - 1/2 cup sour cream, or to taste
  • Buttered hot cooked egg noodles
  1. Add water, wine, tomato paste and bouillon to bowl or measuring cup and mix well. Set aside.
  2. Cut beef across grain into thin strips. (it's easiest slicing while partially frozen)
  3. Place meat into zip bag or bowl.
  4. Add enough oil to coat meat. Add seasonings and mix/toss well to coat.
  5. Slice mushrooms and onions thin.
  6. Select Sauté mode and adjust to "More". Allow to heat.
    When display says Hot add 1 TBSP. of oil and 1 TBSP. butter to inner pot and brown meat in batches; removing browned meat to bowl. Continue till all meat is browned.
  7. Add additional oil if needed and 1 TBSP. butter to inner pot.
  8. Add mushrooms and onions (and additional seasoning to taste); cook until tender.
  9. Add meat back to inner pot.
  10. Add water, wine, bouillon and paste mixture to inner pot and scrap to loosen any brown bits from bottom of pot.
  11. Lock lid then set valve to sealing.
  12. Select Manual mode, High Pressure and adjust (+/-) to 10 minutes. (Took 5 minutes to come to pressure)
  13. (While pot is cooking the meat you can cook the egg noodles.)
  14. When cycle is done (beep sounds) allow 5 minute natural pressure release (NPR). Then quick release.
    When pin drops remove lid.
  15. Select Cancel button.
  16. Stir undiluted soup into meat mixture and stir well.
  17. Select Sauté mode adjust to "More".
  18. And heat to boiling, stirring constantly. Boil and stir 1 minute.
  19. Select Cancel button.
  20. Stir in sour cream; stir until hot (do not boil).
  21. Serve over noodles (pictured served over bow tie egg noodles).
  22. Garnish topped with additional sour cream and/or parsley; optional.
 
Last edited:

lilbopeep

Still trying to get it right.
Site Supporter
Thank you Lee. Was so quick. Was nice to have tender meat without simmering for and hour.
 

Cooksie

Well-known member
Site Supporter
I could just dig into that. You are really turning out some nice dishes in that Instant Pot!
 
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