Easy Instant Pot Beef Stroganoff
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Easy Instant Pot Beef Stroganoff Recipe
Creamy and delicious beef stroganoff - Savory comfort food at its finest!
Ingredients
- 2 lbs chuck beef, cubed, you can also purchase stew beef which is already cubed
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1 tsp garlic powder
- 2 T corn starch
- 10 oz beef or veggie broth, whatever you have on hand!
- 1 cup sour cream
- 1/3 cup dry sherry
- 2 T extra virgin olive oil, divided
- 2 T butter, divided
- 1 cup mushrooms, OPTIONAL
- 1 cup sliced onion, OPTIONAL
Instructions
- Set Instant Pot to Saute
- Season the meat with salt, pepper, garlic powder, and paprika. Sprinkle with corn starch to dust.
- When the Instant Pot is hot, add 1T olive oil and 1T butter
- Brown the meat on all sides, then remove to plate.
- Add the remaining butter and olive oil and the garlic to the Instant Pot. Saute for 30 seconds or just until you can smell the garlic.
- Add the dry sherry to the Instant Pot and scrape up the brown bits at the bottom. Let simmer until you can't smell the alcohol any longer; about 3 minutes.
- Add the meat back in, including any juicy goodness
- Place the lid on the Instant Pot and seal, making sure the pressure knob is set to seal. Cook on high pressure and set Instant Pot to 5 minutes. When done, let pressure release on it's own for 10 minutes
- When pressure is released, add sour cream to a bowl, then scoop out about 1/2 cup of the sauce, adding it to a measuring cup to temper the sour cream. Stir until combined. Add this back to the meat mixture and stir.
- Set the Instant Pot to Saute, and simmer the sauce for about 5 minutes to thicken
- Top rice, noodles, mashed potatoes or whatever your heart desires! Also super yummy on buttermilk biscuits!
Notes
Slow Cooker Instructions:
You can choose to brown the meat if desired (it definitely adds a depth of flavor!), but it's not necessary. If you choose not to brown, simply omit the corn starch saving it until the end (see below)
Add all of the ingredients EXCEPT sour cream and corn starch, into the Slow Cooker and set to low for 6 hours.
When done, place sour cream in a bowl, scoop out about 1/2 cup of gravy from the slow cooker, add the corn starch to the mixture, stir and then add everything back into the Slow Cooker, mixing to incorporate. Then serve!
Nutrition Information
Yield 6 servings Serving Size 1 gramsAmount Per Serving Calories 669Total Fat 37gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 18gCholesterol 239mgSodium 718mgCarbohydrates 14gFiber 2gSugar 5gProtein 70g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
10 Comments
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Andrea
Your original recipe was slightly different, but I can’t find it. Is there any possible way I can access it? It’s one of my family’s favorites.
Anonymous
Made this today and it was absolutely amazing!! New house staple for sure, thanks for sharing!
Jessica Wickersham
Where is the original crock pot recipe? That had mustard in it and we loved it.
Ash Tru
Yum thanks! In the crock pot it goes
Karen Jorgensen
Trying this tonight. ..it smells amazing.
Amber Rhodes
Thank You! Finally a recipe that doesn't use cream of something soup! I can't wait to try this!