Creamy Instant Pot Beef Stroganoff {Pressure Cooker}

Name: Creamy Instant Pot Beef Stroganoff
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6 servings
Ingredients: 32 ounces Beef Sirloin Steak (sliced into 2 inch chunks); 16 ounces Cremini or Wild Mushrooms (sliced); 8 ounces Onion (sliced); 3 cloves Fresh Garlic (minced); 2 teaspoons Extra Virgin Olive Oil; 3 Tablespoons Butter; 2 teaspoons Kosher Salt; 3/4 teaspoon Hungarian Paprika; 3/4 teaspoon Freshly Ground Black Pepper; 6 Tablespoons Potato Starch; 4 ounces Dry Sherry Wine; 10 ounces Beef Broth (unsalted); 1.5 Tablespoons Worcestershire Sauce; 1.5 Tablespoons Dijon Mustard; 8 ounces Sour Cream; 16 ounces Wide Egg Noodles (prepared according to package directions); Fresh Flat Leaf Parsley (for garnish)

{Complete Recipe follows Photos/Narrative}
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ATTENTION: All Pressure Cooker Recipes are for the Instant Pot, Power Pressure Cooker XL (use Meat button) and all makes and models of Pressure Cookers. Any recipe can be cut in half, if needed, for smaller units.

December 13, 2017 By Jill 31 Comments

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Creamy Instant Pot Beef Stroganoff with strips of braised Beef Sirloin and Cremini Mushrooms is cooked in a rich Sherry Wine, Butter, Garlic Sauce. Gluten Free and Low Carb too!

Instant Pot Beef Stroganoff

Beef Stroganoff is a Russian dish that traveled into many cultures around the World.

From Russia to China and then the United States.

Hong Kong, the UK, Australia, Brazil, all have a variation of Beef Stroganoff.

It is such a popular dish and the reason I converted my stove top recipe for Instant Pot and Pressure Cooker.

Generously Season the Beef Cubes or Strips

Whether you use Beef Sirloin, Top Round, Chuck Roast, you will end up with a delicious Instant Pot Beef Stroganoff.

Beef Cubes are the authentic way to cut the Beef.

Strips, slices, cubes, cut them any way YOU like. I do it differently depending on the cut of meat I use.

The tougher the meat, the thinner they need to be sliced.

Coat Lightly with Potato Starch

When cooking in the Instant Pot DUO Plus 60 Pressure Cooker, I find that Potato Starch does a better job of thickening and protecting the meat.

It also doesn’t seem to glop up, like flour.

It’s actually my secret ingredient for my Air Fryer Crispy Honey Garlic Chicken Wings recipe.

I’m betting that if you are here reading about this recipe, you will want to see my Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy recipe.

Thick Cut Mushrooms or Thin?

Cremini and Wild Mushrooms are always my choice over Button Mushrooms.

The color is nicer, the taste is earthy, juicy and delicious.

Cremini Mushrooms are often called Baby Bellas, or little Portobello Mushrooms.

They hold up well in Instant Pots and Pressure Cookers, so cut them how you like; think or thin.

Searing the Meat adds Another Layer of Flavor

Make sure to always start with a very hot pot.

Your stainless steel pot will be easier to use and food won’t stick horribly.

The oil always should be added to a very hot pot, if you are planning on searing or sautéing.

Searing the meat adds another level of flavor, that you will only get from searing.

Not all meat needs to be seared or sauteed first. For instance, my Pressure Cooker Classic Pot Roast, will be great whether you sear the meat first or not.

Since the beef chunks are coated with Potato Starch, the meat will get a nice crust and will be extra juice inside.

Sherry, Sherry baby

[Think Four Seasons] Sherry, Sherry baby, Sherry can you come out tonight?

Use a good Dry Sherry, not a “cooking” Sherry. It should be a Sherry that you are proud to serve as a drink.

That being said, for this recipe, Shaoxing Wine substitutes well for Sherry.

Scrape up all the Brown Bits

You can see how clean the stainless steel pot is because of allowing it to heat before adding the oil.

My Cilio Olivewood Spatula comes through again.

Mushrooms and Onions, Sautéed with Butter and Sherry

There is nothing better than Sautéing Mushrooms and Onions in Butter and Sherry or Shaoxing. The extra flavor it adds is fantastic.

Other recipes, where I use Shaoxing Wine are:

When we grill steaks, I always make a huge batch on the stove, using my Cast Iron Skillet

Check out my Santa Maria Barbecue Grilled Tri-Tip recipe and enjoy it with Onions and Mushrooms.

This is Where so much Magic Happens

Look at all that Rich Looking Sauce!

The flavor combinations, oh my!

Sautéeing in Butter and not oil, oh my!

The depth of flavor, oh my!

You’ve got to try this Instant Pot Beef Stroganoff.

You will fall in love.

For another Stroganoff treat, try my Pressure Cooker Ground Turkey Stroganoff, for a one pot meal!

Temper the Sour Cream

The amount of Sour Cream is totally a personal choice and totally customizable.

There will be enough liquid in the Instant Pot or Pressure Cooker after pressure cooking to add as much Sour Cream as you like and still have a saucy dish.

Use a Glass Measuring Cup and add some hot liquid to the Cup to Temper.

Slowly Incorporate Sour Cream into Stroganoff

Slowly Whisk the Tempered Sour Cream into the liquid and incorporate.

You won’t need to make a Starch Slurry.

Remember, we seared the Beef in Bob Mills Potato Starch first thing. Surprise, surprise!!! Say no to the slurry!

Instant Pot Pressure Cooker Beef Stroganoff

Wide Egg Noodles are customary.

Farfalle are quite fun. You may know this noodle as Bow Tie or Butterfly.

I’m Jewish, Farfalle to me.

Use a good brand of Noodles or Pasta.

Enjoy this dish using Low Carb, Gluten Free Noodles.

Or, use a Spiralizer and serve the Instant Pot Beef Stroganoff over Zucchini Noodles.

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Creamy Instant Pot Beef Stroganoff

5 from 10 votes

Creamy Instant Pot Beef Stroganoff

Prep Time

20 mins

Cook Time

3 mins

Total Time

23 mins

Creamy Instant Pot Beef Stroganoff with strips of braised Beef Sirloin and Cremini Mushrooms is cooked in a rich Sherry Wine, Butter, Garlic Sauce.

Course: Dinner, Lunch, Main Course

Cuisine: American, British, Chinese, Latin, Russian

Servings: 6 servings

Author: Jill Selkowitz

Ingredients

32 ounces Beef Sirloin Steak sliced into 2 inch chunks
16 ounces Cremini or Wild Mushrooms sliced
8 ounces Onion sliced
3 cloves Fresh Garlic minced
2 teaspoons Extra Virgin Olive Oil
3 Tablespoons Butter
2 teaspoons Kosher Salt
3/4 teaspoon Hungarian Paprika
3/4 teaspoon Freshly Ground Black Pepper
6 Tablespoons Potato Starch
4 ounces Dry Sherry Wine
10 ounces Beef Broth unsalted
1.5 Tablespoons Worcestershire Sauce
1.5 Tablespoons Dijon Mustard
8 ounces Sour Cream
16 ounces Wide Egg Noodles prepared according to package directions
Fresh Flat Leaf Parsley for garnish

Instructions

Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. Add Potato Starch and mix through.
Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.
Add Olive Oil and half the Butter to cooking pot. When Butter is melted, add Beef and sear until brown, about one minute. Remove Beef to a bowl.
Deglaze cooking pot with half the Sherry, making sure to completely scrape up all the brown bits. Add the remaining Butter, Onions and Mushrooms. Sauté for 6 minutes
Add the Garlic and Sauté for 30 seconds. Add the rest of the Sherry to the cooking pot and deglaze the pot.
Mix in the Worcestershire Sauce, Dijon Mustard and Broth. Return Beef to the cooking pot, including any juice on the plate.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep is heard, wait 10 minutes and then release any remaining pressure.
Select Sauté/Browning and let liquid reduce for 5 minutes. Taste and adjust salt/pepper, if needed.
Place Sour Cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the Sour Cream into the cooking pot and whisk
Serve over Egg Noodles or Rice, with a garnish of parsley.

Recipe Notes

Beef Round Roast and Beef Chuck Roast are also good choices for the beef.

Use a good Dry Sherry, not a “cooking” Sherry.

For this recipe, Shaoxing Wine substitutes well for Sherry.

When adjusting seasoning, make sure the broth is highly seasoned, as the Sour Cream will dilute the flavor.

For a thicker sauce, make a Slurry by removing ½ cup hot liquid and add 2 Tablespoons of Potato Starch. Whisk together well and then incorporate the Slurry into cooking pot, before adding the Sour Cream.