This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Instant Pot Beef Stroganoff (Pressure Cooker)

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

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

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.

 

Seasoning and Starch

Seasoning and Starch

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

Cubes of Beef 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.

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?

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

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.

 

Deglazing is Important

Deglazing is Important

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.

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.

 

This is Where so much Magic Happens

This is Where so much Magic Happens

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.

The depth of flavor, oh my!

You’ve got to try this Instant Pot Beef Stroganoff. You will fall in love.

 

Sour Cream is Mixed into Beef Stroganoff

Sour Cream is Mixed into Beef Stroganoff

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.

A glass measuring cup is very handy for tempering.

Isn’t it grand that with my method of cooking, a slurry is never necessary! You shouldn’t really ever have to make a slurry, if the recipe is created properly.

 

Instant Pot Pressure Cooker Beef Stroganoff

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.

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

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Creamy Instant Pot Beef Stroganoff

Instant Pot Pressure Cooker Beef Stroganoff

Creamy Instant Pot Beef Stroganoff

5 from 12 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, British, Chinese, Latin, Russian
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 6 servings
Calories: 705kcal
Author: Jill Selkowitz

Ingredients

US Customary - Metric

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.

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.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Calories: 705kcal | Carbohydrates: 70g | Protein: 48g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 1227mg | Potassium: 1330mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11.6% | Vitamin C: 5.4% | Calcium: 14.4% | Iron: 27.2%

PIN this Creamy Instant Pot Beef Stroganoff!

Creamy Instant Pot Beef Stroganoff

Creamy Instant Pot Beef Stroganoff

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  6. GUY says

    Always looking for Instant pot recipes to add to my cookbook. This one is definitely near the top. It is so delicious. I can’t recommend it enough. Don’t let the shortage of reviews make you wonder.

    Reply

  8. Nancie Martin says

    OMG this recipe was outstanding … my husband and son raved about this recipe, I will be making this again and I followed the recipe exactly and it was spot on!

    Reply

  9. Tonya Turbville says

    Yummy! Best stroganoff! Really enjoyed the Hungarian paprika! I had to substitute cornstarch for potato starch, but everything else was the same, including a quality sherry. Will gladly make again.

    Reply

  11. Debbie Jones says

    This was the very first meal I cooked using my Instant Cooker and it was great.
    Thank You for the post even my husband commented on how tasty the sauce tasted.
    Next time I will double the recipe so I have more left overs.

    Reply

  12. Lauren VanderBerg says

    This was very tasty. I didn’t have potato starch (never even heard of it before), so I used corn starch. If you are using corn starch, be careful that your sauce is not too thick before starting your pressure cooking. I had some problems getting mine to come to pressure but I added 1/2 cup of water and it fixed the problem. I didn’t have time to cook down the sauce before adding the sour cream (hungry children clamoring at me) but the sauce was still tasty and thick enough. I think the beef could have benefited from maybe double the pressure cook time for stew beef, it was tender but a little chewy. But I will make again.

    Reply

  13. Carol says

    The flavors were good. I usually make my stroganoff stove stop using beef tenderloin so I was trying to find an Instant Pot recipe where I could use a less costly cut of meat to feed a larger group. Will need to try again as the amount of potato flour (6 TBS?) kept depositing on bottom and I’m not sure I ever made to 3 minutes of pressure cooking. I will probably try again and use less flour, but not sure if that will affect the consistency of the sauce. Suggestions?

    Reply

      • Carol Kooistra says

        I didn’t specifically shake the excess off, but in part that was because there was no specific mention about doing that, but also because the potato flour appeared to be adhering well enough to the meat while mixing it up. I was a bit concerned while mixing the two ingredients somewhere around 4 TBS as the meat looked well coated, but it did appear that the next two TBS were adhering to the meat. I also was very careful about using the correct amount of beef. I clearly noted a problem with the deglazing aspect, but even emptying the pot and washing out the bottom and then re-adding the meat, the starch would precipitate out onto the bottom, resulting in the “burn” signal prior to completion of the 3 minute cycle. Again being a neophyte with the Instant Pot I wasn’t aware of the consequences of these difficulties. I will try again, perhaps with less flour because I was really hoping to make this for book club at the end of the month. I too would wonder about whether it is possible to double the recipe. Thanks

        Reply

  14. Esther Bergen says

    This recipe is fabulous — I love your “from scratch” style cooking that doesn’t use cream soups. This Instant Pot Stroganoff has the flavor of a good restaurant meal. Thanks for posting it!

    Reply

  15. Nikki says

    I’m very frustrated with this recipe. I doubled everything and it keeps burning and will not come to pressure. I have already removed all food and scrubbed the bottom out twice and I even added 2 more cups of broth, just in case that would help. I do not know what to do to make this work, but it’s 9pm and my kids really need to have dinner and this one is ruined. 🙁

    Reply

    • Jill says

      Nikki, did you deglaze the pot after searing the meat? Also, did you shake off the excess starch? If not, that would be the issue. It is a seriously delicious recipe and I hope you will try again. Jill

      Reply

  17. Charlene Womack says

    This is gourmet style. Definitely would serve to company! Best stroganoff I’ve ever had. Be sure to deglaze when
    Indicated.

    Reply

  19. Sue says

    Your Chicken Enchiladas Suizas are still my favorite, but this is way up there on the list. How have I never cooked with potato starch before? The sauce was amazing. I didn’t have dr y Sherry but I used dry Masala instead. Delicious

    Reply
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