Instant Pot Beef Stroganoff is a classic dish made with tender slices of beef in a rich and creamy sauce, served over a bed of egg noodles. This recipe is a game-changer, as it packs all the flavor you love from the traditional recipe, but is made so much quicker and easier in a pressure cooker! Get ready for a delicious and hearty meal that will have your family and friends asking for seconds!
Course Dinner, Main Course
Cuisine American
Keyword beef stroganoff, instant pot beef stroganoff
For serving: cooked egg noodles, cooked rice, or prepared mashed potatoes
Optional: fresh thyme or parsley for garnishing
Instructions
PREP: Remove the chuck roast from the packaging and pat dry with a paper towel. Combine 3/4 tsp each of salt and pepper in a small bowl and sprinkle half of it over the roast. If using the Crockpot, See Note 1. For Instant Pot: Press the "sauté" button on your instant pot and wait until it reads "HOT." Add 1 tbsp. olive oil to the pot and place the seasoned side of the roast down. Sprinkle the remaining salt and pepper over the other side of the roast.
SEAR: Brown for 7 minutes on each side without touching/flipping at all in between. Sear the sides, about 2-3 minutes per side. (The chuck steak may look blackened or even burnt, but don’t worry; that's how it's supposed to be!) Remove roast and set aside on a cutting board. Cover with foil.
ONION & GARLIC: While the meat is cooking, chop the onion and mince the garlic. While the instant pot is still on sauté function (it shuts off automatically so just make sure it’s still on), add the butter. Once the butter is mostly melted, add the onion and garlic. Sauté until golden, about 3-4 minutes. Pour in 1/2 cup of the beef stock and scrape up the browned bits with a wooden spoon. Make sure to get everything off the base or you may get a "burn warning." Turn off the heat.
BEEF: While the onion is cooking, cut the chuck roast into very thin (1/8th thick) slices. (Since chuck roast grains run in different directions, slice it against the grain as well as you can). Toss the beef slices in a bowl with 1 tbsp. flour, 1-1/4 tsp each of dried parsley & paprika and 3/4 tsp each of dried thyme & dried oregano.Measure and set out sour cream and heavy cream to get to room temperature.
COOK: To the instant pot, add another 1/2 cup beef broth, 2 tbsp. dijon, and 1-1/2 tbsp. Worcestershire sauce. Stir everything together, add in the seasoned beef slices and press them down to be submerged in the liquid. Close the lid and pressure cook at high pressure for 12 minutes, followed by a 12-minute natural release (wait 12 minutes then manually release remaining pressure). Turn off the heat and open the lid.
EGG NOODLES: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.
FINISH STROGANOFF: In a small bowl, mix the remaining 1/4 cup beef broth and remaining 1/4 cup flour until smooth. Once the instant pot is done, open lid and stir. Stir in the flour + beef broth mixture and mix through. Add in the sour cream and heavy cream and gently stir through, allowing sauce to thicken. Taste and add beef bouillon IF additional saltiness is needed (we usually always add, but you may not want it if sensitive to salt). Taste again and add additional salt/pepper if needed.
ENJOY: Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy!
Video
Notes
Note 1: Crockpot Cooking Directions:
PREP: Remove the chuck roast from the packaging and pat dry with a paper towel. Combine 3/4 tsp each of salt and pepper in a small bowl and sprinkle half of it over the roast. Heat a large cast iron pot or skillet over high heat. Add 1 tbsp. olive oil to the pot and place the seasoned side of the roast down. Sprinkle the remaining salt and pepper over the other side of the roast.
SEAR: Sear each side until it releases easily to flip, about 3-5 minutes per side. Remove roast and set aside on a cutting board. Cover with foil. Turn off heat.
ONION & GARLIC: While the meat is cooking, chop the onion and mince the garlic. Return skillet to heat, over medium. Add the butter. Once the butter is mostly melted, add the onion and garlic. Sauté until golden, about 3-4 minutes. Pour in 1/2 cup of the beef stock and scrape up the browned bits with a wooden spoon. Transfer all of this mixture to a greased 6-quart slow cooker.
BEEF: While the onion is cooking, cut the chuck roast into very thin (1/8th thick) slices. (Since chuck roast grains run in different directions, slice it against the grain as well as you can). Toss the beef slices in a bowl with 1 tbsp. flour, 1-1/4 tsp each of dried parsley & paprika and 3/4 tsp each of dried thyme & dried oregano.
COOK: To the slow cooker, add another 1/2 cup beef broth, 2 tbsp. dijon, and 1-1/2 tbsp. Worcestershire sauce. Stir everything together, add in the seasoned beef slices and press them down to be submerged in the liquid. Close the lid and slow cook on low 4-6 hours or until beef is tender. 1 hour before it's finished, measure and set out sour cream and heavy cream to get to room temperature.
EGG NOODLES: When sauce and beef are near done, follow package directions to cook egg noodles. Drain and set aside.
FINISH STROGANOFF: In a small bowl, mix the remaining 1/4 cup beef broth and remaining 1/4 cup flour until smooth. Once the slow cooker is done, open lid and stir. Stir in the flour + beef broth mixture and mix through. Add in the sour cream and heavy cream and gently stir through, allowing sauce to thicken. Taste and add beef bouillon IF additional saltiness is needed (we usually always add, but you may not want it if sensitive to salt). Taste again and add additional salt/pepper if needed.
ENJOY: Ladle saucy beef over the cooked and drained egg noodles. If desired top with fresh thyme and parsley. Enjoy!