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Beef Stroganoff

A rich and creamy beef stroganoff made in the Instant Pot, featuring tender pieces of beef, earthy mushrooms, and egg noodles, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For Sautéing
  • 2 tablespoons olive oil Provides a rich base for sautéing ingredients and enhances flavor.
  • 1 medium white onion, diced Adds sweetness and depth to the overall dish.
  • 8 ounces brown mushrooms, quartered Contributes umami richness and a hearty texture.
For the Beef Mixture
  • 1.5 pounds stew meat, cubed The star protein that provides tender bites of beef flavor.
  • 1 teaspoon Kosher salt Essential seasoning for enhancing taste.
  • 0.5 teaspoon black pepper Essential seasoning for enhancing taste.
  • 1 teaspoon dried oregano Offers an aromatic, slightly bitter flavor that complements the dish.
  • 1 teaspoon smoked paprika Infuses a warm, smoky essence into the sauce.
  • 1 teaspoon garlic powder Adds a savory kick to the overall flavor profile.
  • 1 teaspoon onion powder Enhances the onion taste without the texture.
For the Sauce
  • 1 tablespoon Worcestershire sauce A burst of tangy flavor that balances the dish.
  • 2 tablespoons soy sauce Imparts a deeper umami flavor and richness.
  • 3 cups beef broth The foundation of the sauce, rich in flavor and moisture.
  • 0.25 cup gluten-free flour Used to thicken the sauce for a creamy consistency.
For Serving
  • 12 ounces egg noodles Provides a traditional base, perfect for soaking up the sauce.
  • 0.25 cup freshly chopped parsley A fresh garnish to enhance presentation and flavor.

Method
 

Preparation
  1. Press the SAUTE button. Begin by drizzling olive oil into the pot of your pressure cooker.
  2. Add diced onion and quartered mushrooms, and sauté for 5 to 7 minutes until softened.
  3. In a bowl, combine the cubed stew meat with salt, pepper, oregano, smoked paprika, garlic powder, and onion powder.
  4. Spread the seasoned meat in a single layer over the cooked vegetables in the pot.
  5. Drizzle with Worcestershire sauce and soy sauce. Pour in the beef broth and stir to combine.
  6. Secure the lid and press MANUAL. Cook for 18 minutes with the valve sealed.
  7. In a separate pot, cook the egg noodles in salted water according to package directions, then drain.
  8. After the cooking time, manually release the pressure from the Instant Pot.
  9. In a small jug, whisk the gluten-free flour with water until smooth. Stir this mixture into the pot.
  10. Press SAUTE again and cook for an additional 3 minutes, allowing the sauce to thicken.
  11. Mix in the cooked egg noodles and stir in fresh parsley if desired.

Notes

To elevate your dish, use leaner cuts of beef, add chopped bell peppers during sauté, or substitute cashew cream for sour cream to make it dairy-free. Adjust seasoning to taste, and consider adding grated Parmesan for depth.