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My review
Beef Stroganoff in an Instant
2
Shelly Exel-Miles
"So fast, so few dishes, this Instant Pot® beef stroganoff tastes like you've been cooking all day! Also, there is something about dry vermouth that brings out the beef flavor, absolutely delicious. Garnish with parsley."
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Ingredients
1 h 15 m servings 521Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil in the pot. Saute onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
- Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; saute until browned, about 6 minutes. Turn off Saute mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.
- Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.
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Footnotes
- Cook's Notes:
- Yellow onion can be substituted for the red onion.
- Use any steak you have available.
- Flour can be substituted for the cornstarch.
Nutrition Facts
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
2/2/2019
A really good recipe IF you adjust the amount of black pepper. My husband, the pepper fanatic, noted that there was way too much of it in this recipe. Now I know to use less, I think this re...
Most helpful critical review
8/14/2018
This recipe just did not work. The noodles were hard, not cooked. I think there is not enough liquid to cook the noodles. The dish had decent flavor. If I try this again, I will cook the noodles...
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2/2/2019
A really good recipe IF you adjust the amount of black pepper. My husband, the pepper fanatic, noted that there was way too much of it in this recipe. Now I know to use less, I think this re...
1/9/2019
My husband & 4 boys all devoured it. It will definitely be going into rotation in my house. The only thing is that I may go just shy of a full tablespoon of black pepper. Otherwise, it was spot ...
1/6/2019
Made this yesterday to have while watching football. The only thing I did different was that I used a large flat iron steak. I was hoping for leftovers to have for lunch today. There weren't any...
8/18/2018
I loved this recipe. All in one pot, very few dishes. I think the previous reviewer didn't use all of the mushrooms and didn't note that you have to add more liquid if you don't. I had no l...
2/27/2019
Made a few changes but really like the end result. I left out the mushrooms as I don't care for them but added more beef & extra broth as someone recommended. Skipped vermouth as did not have an...
8/14/2018
This recipe just did not work. The noodles were hard, not cooked. I think there is not enough liquid to cook the noodles. The dish had decent flavor. If I try this again, I will cook the noodles...
2/16/2020
Substituted beef broth for chicken broth. And Worcestershire sauce for soy sauce. And tenderized my beef. This is the BEST thing I've made in my instant pot. Absolutely delish! Thanks so much fo...
1/13/2020
We wanted to love this recipe, but it had no flavor. The recipe was followed and all ingredients, except flour, pepper and salt were purchased fresh. After reading some reviews about it being th...