Tender Instant Pot Beef Stroganoff

This Instant Pot Beef Stroganoff recipe results in the most tender beef, in a saucy, creamy gravy. The egg noodles even cook in the same pot making for easy cleanup and a no-fuss meal. Plus, it’s the perfect weeknight meal or dinner party main dish

When I was growing up, Hamburger Helper was definitely one of my best friends. While my Nana and Nanu were great cooks, my mom wasn’t. And one of my favorite Hamburger Helper varieties was Stroganoff.

I promise this Instant Pot Beef Stroganoff tastes nothing like Hamburger Helper. While it still cooks up quickly and easily, in one pot, the flavors are superior, by far. Tender beef cubes. A rich, creamy gravy. A sprinkling of parsley, to brighten everything up.

And egg noodles that cook right in the Instant Pot.

My key for making this Instant Pot Beef Stroganoff extra delicious is by spiking it with brandy and red wine. Of course, I always have red wine on hand, so it was easy for me to add some in this recipe. And, we seem to have a bottle of brandy in the cupboard that lives there indefinitely. I just use a little here and there, mostly for cooking.

But, if you don’t have red wine or brandy on hand, you can definitely swap it out… Use all red wine (no brandy). Or use sherry in place of the red wine and brandy…

If you’re planning on drinking white wine with your meal (see my suggestions below) you can add that in here… Or you can leave the alcohol out entirely. In that case, you could maybe add in a few glugs of Worcestershire sauce. Any of these will add a bit of extra flavor… a nose of umami and a bit of acidity. The perfect balance to the rich, creamy sauce that’s made that way from the addition of sour cream.

While my original stovetop Beef Stroganoff recipe takes over two hours, this Instant Pot Beef Stroganoff will be on your dinner table in under an hour, and most of the cooking process is entirely hands off… leaving you free to open up a bottle of wine and chill for a bit.

Rick and I both prefer different styles of wine with our beef stroganoff.

I’m always more of a white wine girl, and he prefers reds. So, sometimes, I’ll open up a couple bottles to pair with dinner.

Wine Pairing with Instant Pot Beef Stroganoff

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• Author: Erin Rebecca
• Total Time: 42 minutes
• Yield: Serves 6
• Diet: Omnivore, Gluten-Free

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Description

Rich and savory beef stroganoff, made easy in your Instant Pot. Perfect for a cozy weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cups (79 ml) flour
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 2 lbs (907 g) chuck roast or stew meat cubed
• 2 Tablespoons vegetable oil
• 1 large onion sliced
• 8 ounces (227 g) cremini mushrooms sliced
• 1/4 cups (59 ml) brandy
• 1/4 cups (59 ml) red wine
• 3 cups (709 ml) low-sodium beef broth
• 1 12- ounce package wide egg noodles
• 3/4 cups (177 ml) sour cream
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper

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Instructions

1. Combine 1/3 cup flour, salt, pepper, garlic powder, and nutmeg in a large bowl.
2. Pat beef dry and add it to the flour mixture; toss to coat.
3. Set Instant Pot to SAUTE, add vegetable oil, and brown the meat on all sides in batches.
4. Transfer browned meat to a plate.
5. Add onion and mushrooms; cook, stirring occasionally, until tender (about 5-6 minutes).
6. Stir in brandy and red wine, scraping any browned bits from the bottom of the pot.
7. Stir in beef broth and return beef to the Instant Pot.
8. Cover and seal the lid; set the Instant Pot to MANUAL (high pressure) for 12 minutes.
9. Quick-release the pressure after cooking and remove the lid.
10. Add egg noodles.
11. Cover and seal the lid; set the Instant Pot to MANUAL (high pressure) for 5 minutes.
12. Quick-release the pressure after cooking.
13. Stir in sour cream and parsley; season with salt and pepper to taste.

Notes

• For a thicker sauce, whisk 1-2 tablespoons of cornstarch with 2 tablespoons of cold water before adding the sour cream.
• If you don’t have brandy or red wine, substitute with an equal amount of beef broth.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 700
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 4
• Protein: 35
• Cholesterol: 100

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