Easy Instant Pot Beef Stroganoff
This is hands down the BEST Instant Pot Beef Stroganoff. It’s so easy to make and comes together in under an hour. (Includes slow cooker instructions too!).
Servings: 6
Equipment
Ingredients
- 1/3 Cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 2 Pounds Stew Meat
- 2 Tablespoons Olive Oil
- 1/2 Cup Chopped Onion
- 1 1/4 Cups Beef Broth
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Parsley Flakes
- 1 teaspoon Fresh Thyme or 1/2 Teaspoon Dried Thyme
- 2 Tablespoons Worcestershire Sauce
- 8 Ounces Crimini Mushrooms sliced
- 1/2 Cup Sour Cream
- Fresh Parsley for Garnish
- Fettucini Pasta or Egg Noodles for serving
Instructions
- In a large ziploc bag, add the flour, paprika, and garlic powder.1/3 Cup All-Purpose Flour, 1/2 teaspoon Paprika, 1/2 teaspoon Garlic Powder
- Add the stew meat and seal the bag, then shake to evenly coat.2 Pounds Stew Meat
- Set the instant pot to browning and add the olive oil. Once hot, add the meat and onions, turning the meat occasionally until browned, about 3-4 minutes.2 Tablespoons Olive Oil, 1/2 Cup Chopped Onion
- Turn the instant pot to high heat and add the remaining ingredients except the sour cream. Add the lid, making sure it's set to seal and set the time for 20 minutes.1 1/4 Cups Beef Broth, 2 teaspoons Salt, 1 teaspoon Pepper, 1 teaspoon Onion Powder, 1 teaspoon Dried Parsley Flakes, 1 teaspoon Fresh Thyme , 2 Tablespoons Worcestershire Sauce, 8 Ounces Crimini Mushrooms
- Either quick release the pressure or wait 15 minutes until the pressure has released and stir in the sour cream.1/2 Cup Sour Cream
- Serve over noodles with fresh parsley.Fresh Parsley for Garnish, Fettucini Pasta or Egg Noodles
Notes
To make this recipe in a slow cooker:
- Heat a pan to medium heat and add the oil. Once hot, add the meat and onions and brown for 3-4 minutes, turning the meat as it browns.
- Turn off the stove and transfer the meat and onions to a slow cooker. Add the remaining ingredients except the sour cream and stir to combine.
- Cook on low for 5-6 hours, during the last hour of cooking add the mushrooms.
- Once finished, add the sour cream and stir everything together. Serve over noodles.
Nutrition
Serving: 1cup | Calories: 340kcal | Carbohydrates: 11g | Protein: 37g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 1120mg | Potassium: 828mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 4mg