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.
Serving Size: 1
Amount Per Serving: Calories: 459 Total Fat: 30g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 118mg Sodium: 298mg Carbohydrates: 9g Fiber: 1g Sugar: 2g Protein: 35g