Instant Pot Pressure Cooker Beef Stroganoff
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4.93 from 13 votes

Creamy Instant Pot Beef Stroganoff

Creamy Instant Pot Beef Stroganoff with strips of braised Beef Sirloin and Cremini Mushrooms is cooked in a rich Sherry Wine, Butter, Garlic Sauce.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, British, Chinese, Latin, Russian
Servings: 6 servings
Calories: 705kcal
Author: Jill Selkowitz

Ingredients

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.

Nutrition

Calories: 705kcal | Carbohydrates: 70g | Protein: 48g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 1227mg | Potassium: 1330mg | Fiber: 4g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 4.5mg | Calcium: 144mg | Iron: 4.9mg