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Instant Pot Beef Stroganoff

A creamy and savory beef stroganoff made easily in the Instant Pot, perfect for a quick family dinner.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons brown sugar
  • 2 tablespoons olive oil
  • 1.33 cups beef broth
  • 8 oz crimini mushrooms sliced
  • 0.25 teaspoon table salt
  • 1 medium white onion chopped and separated
  • 3 cloves garlic minced
  • 0.25 cup dry red wine
  • 1.5 tablespoons Worcestershire sauce
  • 12 oz extra-wide egg noodles
  • 0.75 cup Greek yogurt or sour cream

Method
 

Preparation Steps
  1. Mix together coarse sea salt, ground pepper, and brown sugar. Rub this mixture onto the beef roast. Let sit for 15 minutes.
  2. Turn on the Instant Pot's 'sauté' mode and heat 1 tablespoon of olive oil. Sear the beef for 2-3 minutes on each side until browned. Remove from the pot.
  3. Deglaze the pot with 2 tablespoons of beef broth, scraping up browned bits, then add remaining olive oil. Add mushrooms and sauté until browned, about 4-5 minutes. Remove mushrooms.
  4. Add half of the chopped onion and minced garlic to the pot. Sauté for 3 minutes.
  5. Pour in red wine, beef broth, and Worcestershire sauce. Return the beef to the pot. Seal the lid and cook on high pressure for 75 minutes.
  6. Release pressure quickly. Remove beef and shred with two forks. Return shredded beef to the pot.
  7. Add sautéed mushrooms, remaining onion, and uncooked egg noodles to the pot. Stir to combine and cook under high pressure for 2 minutes.
  8. Quick release pressure. Stir in Greek yogurt or sour cream until combined. Serve hot.

Notes

A comforting and hearty dish, perfect for a quick weeknight dinner.