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- 1 pound beef chuck, cut into 1-inch cubes - 12 ounces egg noodles - 8 ounces mushrooms, sliced - 2 tablespoons all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce - 1/2 cup sour cream - 1 tablespoon fresh parsley, chopped for garnish When I cook beef stroganoff, I focus on quality ingredients. Beef chuck adds great flavor and tenderness. The egg noodles soak up the rich sauce. Mushrooms give a lovely umami taste that enhances every bite. I keep some pantry staples on hand. All-purpose flour helps thicken the sauce. Salt and black pepper add basic seasoning. A touch of Dijon mustard elevates the flavor without being too strong. Optional enhancements are fun to play with. Worcestershire sauce brings extra depth. Sour cream makes the dish creamy and rich. Fresh parsley adds a pop of color and freshness at the end. If you want to try this dish, check out the Full Recipe for detailed steps! - Coating with flour Start by cutting the beef chuck into 1-inch cubes. In a large bowl, add the beef, flour, salt, and black pepper. Toss the beef until it is well coated. This step helps create a nice crust. - Browning in the Instant Pot Set your Instant Pot to Sauté mode. Heat the olive oil until it shimmers. Add the beef in batches. Brown the cubes on all sides, which takes about 4-5 minutes per batch. Once browned, remove the beef and set it aside. - Sautéing onions and garlic In the same pot, add the diced onion. Sauté for 2-3 minutes until the onion is soft and translucent. Then, stir in the minced garlic. Cook for about 30 seconds, just until fragrant. - Adding mushrooms and flavors Now, add the sliced mushrooms to the pot. Cook them for about 3-4 minutes, until they are tender. The mushrooms will soak up all the delicious flavors from the onions and garlic. - Combining ingredients in the Instant Pot Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce. Stir everything well to mix. This will create a rich and tasty base for your stroganoff. - Setting cooking time and pressure Lock the lid on the Instant Pot. Set it to Manual or Pressure Cook on high for 10 minutes. This allows the beef to become tender and soak up all the flavors. After cooking, let the pressure release naturally for 5 minutes, then switch to a quick release. Carefully open the lid. Now, you’re ready to add the sour cream and Dijon mustard for that creamy finish. Enjoy your meal! For a complete guide, refer to the Full Recipe. Browning the meat is key. It adds flavor and depth to your dish. When you brown the beef, do it in batches. This helps each piece cook evenly. I love using beef chuck for this recipe. It has great flavor and becomes tender during cooking. You can change the creaminess with sour cream. Adding more sour cream makes it richer. If you want a different flavor, try using a mix of sauces. Adding mustard or even barbecue sauce can create a fun twist. Timing is important when cooking egg noodles. Make sure to start them after the beef is cooked. This way, they will be fresh and hot when you serve. To avoid sticky noodles, stir them while cooking. You can also rinse them with cold water after draining to keep them separate. For the full recipe, check the details above. {{image_2}} You can make your beef stroganoff even better by adding vegetables. Peas and carrots work well. They add color and nutrition. You can also try bell peppers or spinach for more flavor. If you add peas, put them in during the last few minutes of cooking. For carrots, chop them small and add them with the beef. This keeps them firm and tasty. Cooking times change based on what veggies you choose. Just keep an eye on them so they don’t get too soft. If you want a change, try chicken or pork instead of beef. Chicken breast cooks faster, so cut it into smaller pieces. Use about 8 minutes of pressure cooking for chicken. Pork can add a nice flavor too. Use pork shoulder or tenderloin for the best results. Adjust the cooking time to about 10-12 minutes for pork. This way, you can still enjoy a creamy dish that fits your taste. For a gluten-free meal, swap the egg noodles for gluten-free pasta. Look for rice noodles or corn-based noodles at the store. They cook quickly and taste great. Adjust the sauce by using gluten-free flour to thicken it. You might need a little more broth to keep it creamy. Test it out and find the right mix for your taste. With these changes, everyone can enjoy this dish, no matter their diet. For the full recipe, see the previous section. To keep your beef stroganoff fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the dish cool before sealing. Store it in the fridge for up to three days. This helps keep flavors intact. When you are ready to enjoy leftovers, the microwave is a quick option. Place the stroganoff in a microwave-safe bowl. Heat it for one minute, then stir and heat again until warm. For stovetop reheating, use a pan over low heat. Stir often to keep it smooth. Add a splash of beef broth or water if it seems thick. This helps maintain creaminess and flavor. If you want to save some for later, freezing works well. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop or in the microwave. Enjoy your beef stroganoff just like when it was fresh! For the recipe, refer to the Full Recipe. Making Instant Pot beef stroganoff is quick and easy. It takes about 15 minutes to prep. The cooking time is just 10 minutes in the Instant Pot. After cooking, let it sit for 5 minutes to release pressure. The total time from start to finish is around 45 minutes. You will love how fast this dish comes together! Yes, you can prepare this dish ahead of time. Cook the beef stroganoff as directed. Let it cool before storing. Place it in an airtight container. It can stay in the fridge for up to three days. When you are ready to eat, reheat in the microwave or on the stovetop. Add a splash of beef broth to keep it creamy. Absolutely! This dish is great for kids. To make it more appealing, cut down on the spices. You can use less black pepper or even skip the Dijon mustard. Serve it over egg noodles, which kids often enjoy. It’s a hearty meal that the whole family will love. You now know how to make Instant Pot Beef Stroganoff easily and quickly. We covered the key ingredients, cooking techniques, and helpful tips. You can customize the dish to suit your taste and dietary needs. Remember to store and reheat leftovers carefully to keep them tasty. This recipe is great for family meals or meal prep. I hope you enjoy making and sharing this dish with others. Happy cooking!

- Instant Pot Beef Stroganoff

Discover the ultimate comfort food with Instant Pot Beef Stroganoff! This simple and flavorful dish features tender beef, creamy sauce, and egg noodles done in no time. Perfect for busy nights or family gatherings, this recipe is both hearty and satisfying. Want to impress your loved ones with an easy meal? Click through to explore the full recipe and learn how to bring this delightful dish to your table today!
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Ingredients
  

1 pound beef chuck, cut into 1-inch cubes

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce (optional for added umami)

1/2 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon fresh parsley, chopped (for garnish)

12 ounces egg noodles

Instructions
 

In a large bowl, combine the beef cubes, flour, salt, and black pepper. Toss to coat the beef evenly.

    Set the Instant Pot to the Sauté mode and heat the olive oil. Once hot, add the beef cubes in batches, browning them on all sides (about 4-5 minutes per batch). Remove the beef and set aside.

      In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are tender (about 3-4 minutes).

        Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, and stir well to combine. Lock the lid in place and set the Instant Pot to Manual or Pressure Cook on high for 10 minutes.

          Once finished cooking, allow the pressure to naturally release for 5 minutes, then switch to a quick release. Carefully open the lid.

            Stir in the sour cream and Dijon mustard until the sauce is creamy and well combined.

              Meanwhile, in a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

                Serve the beef stroganoff over the cooked egg noodles, garnished with freshly chopped parsley. Enjoy!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4