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Instant Pot Best Ever Beef Stroganoff
Ingredients
  • 12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)
  • 1.5 to 2 lbs of beef stew meat/chuck cubes (NOT to be confused with cubed steak - AVOID that for this recipe)
  • Kosher salt, a few generous shakes for seasoning the meat
  • Black pepper, a few generous shakes for seasoning the meat
  • 3 tbsp of olive oil
  • 2 tbsp of salted butter
  • 1 large yellow onion, diced
  • 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
  • 1 tbsp of crushed garlic
  • ¼ cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)
  • 1 tbsp of dijon mustard (like Grey Poupon)
  • 1 tsp of seasoned salt
  • 1.5 cups of beef broth
  • 1 tsp of dried thyme
  • 2 tbsp of cornstarch + 2 tbsp of water
  • 1 packet of dry onion dip/soup mix (like the kind you’d use for dips - there are many varieties and I used an Onion Mushroom flavor)
  • 1 cup (8 oz) of sour cream
  • 5.2 oz of Boursin Garlic & Herb (or 5 oz of a brick of cream cheese if you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats)
  • This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!
  • It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy.
  • “But Jeffrey, I thought we had to let beef natural release for a little before quick releasing because I heard it dries it out!” Not always and not in this case as its cooking, totally submerged in liquid. We aren’t natural releasing the beef here at all and a quick release will do just fine.
Steps
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