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Instant Pot Garlic Beef Stroganoff: creamy, extra garlicky, mushroom and onion gravy enrobing tender beef cubes, with perfect pasta all cooked together in the Instant Pot. This has to be one of the most simple, crave-worthy comfort foods ever to be adapted to the world of electric pressure cookers.

Instant Pot Garlic Beef Stroganoff

Rebecca Lindamood
Instant Pot Garlic Beef Stroganoff: creamy, extra garlicky, mushroom and onion gravy enrobing tender beef cubes, with perfect pasta all cooked together in the Instant Pot. This has to be one of the most simple, crave-worthy comfort foods ever to be adapted to the world of electric pressure cookers.

Ingredients
  

  • 2 tablespoons olive oil separated
  • 2 pounds beef top round sliced into 1-inch cubes
  • 2 1/4 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper
  • 2 tablespoons butter
  • 8 ounces whole small white button mushrooms or sliced cremini or white mushrooms
  • 1 onion peeled and diced
  • 6 cloves garlic peeled and minced
  • 3 tablespoons all-purpose flour
  • 3 cups low sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon dried thyme
  • 12 ounces dried extra wide egg noodles
  • 1 cup plain whole milk Greek yogurt not nonfat
  • fresh parsley for garnish

Instructions
 

  • Drizzle half of the olive oil into the Instant Pot. Set the pot to SAUTE and press the more button so that it is on high saute.
    Sprinkle 1 1/2 teaspoons of the salt and pepper over the beef cubes and toss to distribute evenly.
    When the oil shimmers in the Instant Pot, add half of the beef cubes. Stir and cook until all sides of the beef cubes are brown. Transfer to a bowl. Add the second tablespoon of oil to the pan and when it is shimmery, add the remaining beef cubes to the Instant Pot, repeating the process, and transferring the browned cubes to the bowl with the others.
    Melt the butter in the Instant Pot and then add the mushrooms, onions, and garlic, with the remaining 3/4 teaspoon of salt. Stir and cook for about 4 minutes, or until the onions have softened but are not caramelized or browned.
    Sprinkle the flour over the mixture and stir until evenly distributed. Continue to stir while cooking for 1 to 2 minutes, or until a film  has formed on the bottom of the Instant Pot pan.
    Pour in about 1 cup of the beef stock and use a sturdy spoon to scrape the bottom of the pan, bringing up any bits that are stuck to it. Pour in the remaining beef stock, Worcestershire sauce, Dijon mustard, and thyme. Return the beef to the pan.
    Fix the lid in place, making sure the knob is set to "SEAL". Press MANUAL and set to HIGH PRESSURE for 12 minutes. Quick release the pressure according to the manufacturer's instructions.
    Stir in the egg noodles, then fix the lid back in place, turn the knob back to SEAL, and manually set the Instant Pot to HIGH PRESSURE for another 5 minutes. Quick release the pressure again, and let the mixture rest for 5 minutes with the lid ajar.
    Stir in the Greek yogurt, then garnish with chopped parsley and serve immediately.

Nutrition

Calories: 2554kcalCarbohydrates: 151gProtein: 273gFat: 92gSaturated Fat: 30gCholesterol: 722mgSodium: 8221mgPotassium: 6394mgFiber: 10gSugar: 24gVitamin A: 770IUVitamin C: 22.9mgCalcium: 644mgIron: 27.8mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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