If you're craving a comforting, hearty meal that can be whipped up in no time, look no further than this Instant Pot Garlic Beef Stroganoff! This classic Russian dish combines tender beef, earthy mushrooms, and a creamy sauce, all served over egg noodles for a satisfying dinner that will have your family asking for seconds. With just 45 minutes from prep to plate, this recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Get ready to tantalize your taste buds and discover the magic of pressure cooking with this irresistible dish!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 6 servings
Ingredients
- 2 lbs beef stew meat
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 cup sour cream
- 12 oz egg noodles
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and slice the mushrooms. Set these aside for later use.
- Turn on your Instant Pot and set it to the 'Sauté' function. Allow it to heat up for a couple of minutes. Once hot, add a splash of oil (optional) and then add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the beef stew meat to the Instant Pot. Season with salt, pepper, and paprika. Sauté the beef for about 5-6 minutes until it is browned on all sides.
- Once the beef is browned, add the sliced mushrooms to the pot and stir to combine. Cook for another 2-3 minutes until the mushrooms begin to soften.
- Pour in the beef broth and add the Worcestershire sauce. Stir well to combine all ingredients, scraping any browned bits off the bottom of the pot to avoid a burn warning.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 25 minutes on high pressure.
- While the beef is cooking, prepare the egg noodles according to package instructions in a separate pot. Drain and set aside when done.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir in the sour cream until well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the garlic beef stroganoff over the cooked egg noodles, garnishing with fresh parsley if desired. Enjoy your meal!
Tips
- Prep Ahead: To save time, chop your onions, mince your garlic, and slice your mushrooms ahead of time. This will make the cooking process smoother and quicker!
- Browning the Meat: Don’t skip the browning step! Searing the beef adds depth and richness to the flavor of your stroganoff.
- Scrape the Bottom: Be sure to scrape any browned bits from the bottom of the pot after adding the broth. This helps prevent the dreaded burn warning and enhances the overall flavor.
- Adjusting the Creaminess: If you prefer a creamier sauce, feel free to add more sour cream to taste after pressure cooking. You can also stir in a splash of heavy cream for extra richness.
- Garnish for Flavor: A sprinkle of fresh parsley not only adds a pop of color but also brightens the dish with fresh flavor.
- Perfect Noodles: Cook the egg noodles just before serving to ensure they are perfectly al dente. If you want to save on dishes, you can cook them in the Instant Pot using the pot-in-pot method.
- Leftover Love: This dish reheats beautifully! Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for a quick meal later.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 120mg
