Instant Pot Best Ever Beef Stroganoff
This Instant Pot Beef Stroganoff recipe delivers rich, creamy, and flavorful tender beef with mushrooms in a delicious sauce, perfect served over egg noodles for a comforting meal.
Ingredients
Main ingredients
- 12 ounce wide ribbon egg noodles boiled separately to your liking
- 1.5-2 pounds beef stew meat or chuck roast cubes marbled with fat for tender pull
- to taste kosher salt for seasoning
- to taste black pepper for seasoning
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large yellow onion diced
- 16 oz Baby Bella mushrooms sliced
- 3 cloves garlic crushed, about 1 tablespoon
- ¼ cup dry white wine like Chardonnay or cooking wine
- 1 tablespoon dijon mustard
- 1 teaspoon seasoned salt
- 1.5 cups beef broth or water with Better Than Bouillon
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 ounce dry onion dip/soup mix like Onion Mushroom flavor
- 1 cup sour cream
- 5.2 ounce Boursin cheese or cream cheese if Boursin not available
Instructions
Instructions
- Season the beef cubes with lots of kosher salt and black pepper. You want them nice and seasoned before the heat hits.1.5-2 pounds beef stew meat or chuck roast cubes, to taste kosher salt, to taste black pepper
- Hit 'Sauté' mode on your Instant Pot and warm olive oil. Brown the beef in batches till every side is crisp and golden. Remove and set aside.1.5-2 pounds beef stew meat or chuck roast cubes, 3 tablespoons olive oil
- Dump in the salted butter, toss diced onion in and cook till translucent and sweet-smelling.2 tablespoons salted butter, 1 large yellow onion
- Next, slide in the mushrooms. Let 'em cook till they sweat out moisture and get a little brown spots for flavor.16 oz Baby Bella mushrooms
- Stir in crushed garlic right after, cook about a minute till it sings with aroma. Pour in white wine and scrape brown bits from the bottom, deglazing like a pro.3 cloves garlic, ¼ cup dry white wine
- Return beef to the pot, add beef broth just enough to cover partially. Seal the lid, pressure cook on High for 20 minutes, then allow 10-minute natural release followed by quick release.1.5-2 pounds beef stew meat or chuck roast cubes, 1.5 cups beef broth
- Take out beef and mushrooms, set aside. Turn pot to 'Sauté' again and simmer the cooking juice to thicken. Stir in sour cream and Boursin or cream cheese, season to taste.1 cup sour cream, 5.2 ounce Boursin cheese
- Pop beef and mushrooms back in to warm it all together, then serve warm over those perfect egg noodles you boiled separately.1.5-2 pounds beef stew meat or chuck roast cubes, 16 oz Baby Bella mushrooms, 1 cup sour cream, 5.2 ounce Boursin cheese
Notes
Cook the egg noodles on the stovetop according to package instructions separately. You can double the meat for more sauce. Use cream cheese if Boursin cheese is unavailable. Use more broth instead of wine if preferred. You can swap sour cream with Greek yogurt for a lighter option.