Instant Pot Beef Stroganoff

Don't Make These Mistakes

Slice the beef across the grain in thin strips.

Stir in the soured cream after the heat is off.

Do not stir the noodles before sealing.

Making Instant Pot Beef Stroganoff

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1. Season the beef with half of the salt. Set the Instant Pot to sauté and brown the beef in the oil in 2 batches for 3 minutes each. Remove.

   Mark done Start 3 min timer

2. Cook the onion and mushrooms for 5 minutes. Add the garlic and flour and stir for 1 minute.

   Mark done Start 5 min timer

3. Pour in the stock, Worcestershire sauce, mustard, paprika and remaining salt, scraping the base. Add the noodles and press them under the liquid. Return the beef on top.

   Mark done

4. Seal and cook on high pressure for 5 minutes. Release the pressure quickly.

   Mark done Start 5 min timer

5. Stir well, switch off the heat and stir in the soured cream. Serve with the parsley.

   Mark done

Storage and Reheating

Keeps for 2 days in the fridge. Add a splash of stock when reheating as the noodles absorb liquid.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Green salad
• Pickled gherkins
• Steamed peas
• Crusty bread

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.