Description
Indulge in this creamy Instant Pot Beef Stroganoff, featuring tender beef and earthy mushrooms, all ready in just 30 minutes. Perfect for a comforting weeknight meal!
Ingredients
Scale
- 2 pounds beef chuck roast, cut into bite-sized pieces
- 8 ounces mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 12 ounces egg noodles (or rice)
Instructions
- Turn on your Instant Pot and select the sauté function. Add a splash of oil and cook the diced onion and minced garlic until fragrant, about 2 minutes.
- Add the beef chunks to the pot, seasoning with salt and pepper. Sear for about 5 minutes until browned.
- Stir in the sliced mushrooms and cook for an additional 3 minutes until they release their juices.
- Pour in the beef broth and add Dijon mustard. Scrape any browned bits from the bottom of the pot for added flavor. Secure the lid and cook at high pressure for 35 minutes.
- Once cooking is complete, perform a quick release by turning the valve carefully. Open the pot and mix in sour cream until well combined.
- Serve over cooked egg noodles or rice, garnishing with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Feel free to substitute beef with chicken or use additional vegetables for a vegetarian version. Adjust seasoning as needed to enhance flavors.