Pressure Cooker Beef Stroganoff

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Beef Stroganoff
Pressure Cooker Beef Stroganoff
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Ingredients

  • ¼ cup all-purpose flour
  • kosher salt and ground black pepper to taste
  • 2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 tablespoons minced garlic
  • 1 cup beef broth
  • 3 cups chopped fresh cremini mushrooms
  • 8 ounces reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 (16 ounce) package egg noodles

Appliances

For best results, we recommend using:

Directions

  1. Mix flour, salt, and pepper in a sealable plastic bag; add beef stew meat, seal bag, and toss to coat beef in flour.
  2. Heat oil in pressure cooker set to Sauté on Normal.
  3. Cook beef in hot oil until completely browned, 4 to 5 minutes; add onion and garlic and continue to cook until softened, about 3 minutes.
  4. Pour beef broth into the pot.
  5. Lock pressure cooker lid in place and set steam vent to Sealing.
  6. Select Pressure Cook (Manual) and cook for 35 minutes on High pressure.
  7. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  8. Stir mushrooms, sour cream, mustard, and dill through the beef mixture.
  9. Lock pressure cooker lid in place and set steam vent to Sealing.
  10. Select Pressure Cook (Manual) and cook for 2 minutes on High pressure.
  11. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  12. While the sauce cooks, bring a large pot of salted water to a boil. Cook egg noodles at a boil until al dente, about 7 minutes; drain. Divide noodles between six plates.
  13. Season stroganoff with salt and pepper; ladle over egg noodles to serve.
Mealthy tip:

Cremini mushrooms are also known as "baby bella" mushrooms in some grocery stores. Just remember, both crimini mushrooms and portobellos are more intensely flavored than their more widely used cousin, the white button mushroom.

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Nancy Condon

Nancy Condon says:

OMG!!!! Yet another recipe that knocks it out of the park!!! Your test kitchens rule!!! So tasty & had a nice zip with the Dijon which was balanced out by the dill perfectly!!! Definitely going to make this often!!!

Image of Jazzy Brewer

Jazzy Brewer says:

I made the stroganoff meat sauce only and paired it with cauliflower mash instead of noodles, per my husbands request. He loved it! So that’s a win in my book.

Image of Melissa P

Melissa P says:

This was a fantastic recipe! Much better than using canned cream of mushroom. This is the real deal. Maybe add a little extra salt or seasoning if you must. I definitely had seconds and thirds.

Image of Hector Jonass

Hector Jonass says:

This was excellent! The creminis were great in this. The gravy and egg noodles was heavenly. Almost didn't otherwise need the meat. Just wanted piles of noodles, mushrooms, and gravy! Used Mexican-style sour cream because that's what I had. Easy and relatively quick. Thank you multipot!

Image of Greg Jones

Greg Jones says:

Delicious dish, much better than the canned cream of mushroom version I used to make! This is the only way I will ever prepare beef stroganoff now. Using fresh mushrooms really makes a huge difference.

Image of Sam Dalton

Sam Dalton says:

This stroganoff recipe is a family favorite at our house. Whenever I make it there are never any leftovers. The sauce in this dish is by far one of the most flavorful sauces we've prepared. This is definitely our family's go to recipe.