Pressure Cooker Beef Stroganoff
Tender chunks of braised beef and golden brown mushrooms in a flavorful, creamy beef gravy served over fun bow tie pasta.
In the pressure cooker you can quickly turn the cheapest cuts of meat in to tender, flavorful meals. I picked up some round steak at Sam’s Club for $2.99 a pound and turned it in to this wonderful pressure cooker beef stroganoff.
Making Beef Stroganoff in an Instant Pot
Don’t skip the browning stage of the recipe. It does take a while to brown each little bit of beef, but browning adds the rich, caramelization and great flavor to the gravy that you just can’t get any other way.
On Christmas Eve I posted a video of me making beef stroganoff in the Instant Pot electric pressure cooker. If you’re new to pressure cooking, you’ll want to watch the video before you cook this recipe.
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
Directions:
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.
Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
Add the garlic and tomato paste and sauté 1 minute.
Add beef broth and scrap up any brown bits on the bottom of the pot.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 18 minutes.
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.
When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.
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.
Serve over egg noodles.
How would you go about converting your pressure cooker recipes to using a slow cooker?
Hi Dani – I’d find a similar slow cooker recipe and use the ingredients in my recipe and the cook time in the slow cooker recipe https://www.simplyrecipes.com/recipes/slow_cooker_beef_stroganoff/
Could you use Sirloin Steak for this?
Hi Nanci – yes, sirloin steak would work well in this recipe.
Why do you not brown the mushrooms and cook them along with the meat and onions in the IP? Do they get chewy or?? My oven method includes all the ingreds but I’m making my first attempt at converting it to the IP (it is very similar to your recipe).
Hi Betsy – I’m not a mushroom lover and need them to be really caramelized and not too soft for me to enjoy them. But you can certainly add them earlier if you prefer. Enjoy!
Thanks for sharing this recipe. I wish I had seen your note about less time for slices, as mine (1/4″-1/8″) overcooked and are falling apart. Otherwise it tastes great. I guess I don’t see the point in pressure cooking the meat & sauce if the meat was practically cooked through after browning. I might try again with thicker cuts.
Hi John – glad to hear it tasted great. Beef can be tough and cooking it in the pressure cooker makes it nice and tender. You don’t want to cook it through with the browning. Be sure and have your pot pre-heated so it browns quickly. The thickness of the meat will determine cook time in the pressure cooker, so if you change the thickness of the meat, then you’ll always want to change the cook time as well. You’ll get the hang of it soon I’m sure.
Can this recipe be doubled and cooked in the one pot at the same time?
Hi Leanne – yes, you should be able to double the recipe and cook it in a 6 quart pressure cooker with no problems. Just don’t fill the pressure cooker more than 2/3’s full.
Thank you very much Barbara. About to cook it now. Also my pc does not have slow release should i add extra cooking time? if so how much. Thanks
All pressure cookers will release the pressure naturally without you having to press a button. Here’s more info https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Just wanted to let you know that this recipe was the 1st one I made in my IP- just picked it up yesterday- don’t think I had the full 2 lbs of meat so I had extra gravy in relation to meat- but properly thickness & it came out great- I did add a tsp of Worcestershire sauce to the broth. Very tasty Will make again
My 30 year old Fagor 6q stovetop cooker recently stopped holding pressure even with a new gasket. Bought IP 8q Duo and this was my first time using it. After reading the manual and some online info I almost sent it back as I thought it would be a difficult adjustment after the stovetop cooker.
But this is a very different experience in a good way. Once the sautéing is done and you start pressure cooking mode, there’s no real monitoring or fiddling with the cooker until it beeps to tell you to release steam. Woah! I’m keeping it. I cleaned up the kitchen while the beef was cooking!
I used my usual spices for Stroganoff 1T kosher salt, 1 1/2 tsp fresh ground black pepper and 1 1/2 tsp paprika /lb. of meat to coat before browning. 1T Dijon mustard with sour cream and gravy at the end, ups the flavor components. I only used about 1 tsp of salt 1 tsp of pepper for 12 oz mushrooms.
I think having a general idea of these measurements is important because it’s hard to adjust salt as you can’t taste until pressure cooking is done. Too much salt and you’re sunk. Too little and I’m not sure the meat would be savory enough. Sprinkle of parsley just before serving.
Love the recipe and the new toy for my kitchen. I may still get a stovetop cooker too as it really is a lot different (my cooktop is induction). Thank you!
That is exactly what people are loving about the new electric pressure cookers. You can set it and forget it until it beeps. Thanks for sharing your changes.
I have some eye of round steak slices, would these work?
Hi Marla – are the slices 1-inch thick? If they’re not as thick you’ll want to reduce the cook time. I’d try 12 minutes.