Pressure Cooker Beef Stroganoff

This Instant Pot / Pressure Cooker Beef Stroganoff features classic stroganoff taste—braised beef with golden-brown mushrooms in a flavorful, creamy beef gravy—made quick and easy in your pressure cooker.

The crisp fall days are behind us and things have turned quite cold—it snowed at my house for the first time this weekend. As always, when the temperature drops outside, I find myself craving the warmest comfort food. This beef stroganoff is the perfect traditional, hearty meal to counteract a chilly day.

Choosing the Meat for Pressure Cooker Beef Stroganoff

You can quickly turn a cheap round steak into a tender, flavorful meal in the pressure cooker. Not sure what’s the difference is between your round steak, round roast, or round rump roasts? The National Cattlemen’s Beef Association has a fantastic explanation of the different cuts of beef that you can buy. Any of the cuts of meat that have the slow cooker icon—including chuck roast, stew meat, and rump roast—could be substituted in this recipe.

I prefer a leaner cut of meat, however, which is why I use round steak when possible. It’s an inexpensive cut of meat that cooks up tender in the pressure cooker.

Tips for Making Pressure Cooker Beef Stroganoff in an Instant Pot

Don’t skip the browning stage of the recipe! Much of the flavor in this dish comes from the browned bits that accumulate on the bottom of the pan. While it does take time to brown the beef, it adds a rich, caramelized flavor to the gravy that you just can’t get any other way. If you’re looking to speed things up, you can brown the beef on just one side.

Mushrooms seem to be one of those foods that people either love or hate. My daughter isn’t a fan, but my grandsons are, so she prepares the mushrooms and keeps them separate, then dishes them up in individual bowls. In a pinch, I’ll substitute canned mushrooms, but I much prefer the flavor of the fresh.

My family prefers to serve these up over egg noodles with a big dollop of sour cream and a generous amount of black pepper. However, others grew up eating these over mashed potatoes and topped with a drizzle of Worcestershire sauce.

Update: I love to make up a double batch of stroganoff so I can eat one meal and freeze one for later. This recipe is easy to cook, I put together a video to show you how well it comes together.

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Yield: 8 servings

Pressure Cooker Beef Stroganoff

Ingredients

• 2 pounds beef round steak, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 package (12 ounces) white mushrooms, sliced
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/3 cup sour cream
• Salt and pepper to taste
• Egg noodles, cooked

Instructions

1. Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.
2. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
3. Add the garlic and tomato paste and sauté 1 minute.
4. Add beef broth and scrape up any browned bits on the bottom of the pot.
5. Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.
6. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
7. When the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the valve drops, carefully remove the lid.
8. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.
9. Serve over prepared egg noodles.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 459Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 298mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 35g