Instant Pot Beef Stroganoff: Fall in Love with This Russian Classic Again (2024)

I made this instant pot beef stroganoff at midnight, that’s how easy it is.

Since meeting Dave and running a pop-up restaurant and then a restaurant, weekends have been a funny thing for me. In that they don’t exist.

At least not on Friday and Saturday. Everyone is working for the weekend but restaurants are working for Sunday and Monday.

Although I’m no longer at our restaurant Lokain the evenings, Dave works the longest hours on the weekends so I’m usuallyworking too.

While most of the world is out dining and drinking, I’m usually at the library writing (tonight was updating where to eat in Playa del Carmen) then running errands or do laundry.

I know you’re thinking it’s sad to be doing laundry on a Saturday night.

But on the flip side when everyone else is dreading going back to work on Monday I take the day off.

I grocery shop late on Friday or Saturday night so that we’ll have food for our weekend – Sunday and Monday.

Tonight I picked up stewing beef and wasn’t sure what to do but at midnight I had inspiration to make Dave something hearty when he got home.

It was midnight so it needed to be somewhat quick – Instant Pot beef stroganoff.

An Easy Instant Pot Recipe

Bacon is Magic is not going to become an Instant Pot recipe site but I really like using this pressure cooker.

However, I’m so frustrated with Instant Pot recipes and the Instant Pot Facebook community.

Most people are using pressure cookers like slow cookers and cooking meatfar too long.

I’m not sure when “fall off the bone” or “melt in your mouth” meat became some popular.

Yes meat should be tender, but it should not have the texture of oatmeal.

I was shocked by some of the reactions when I shared my recipe for Instant Pot balsamic pork tenderloin with the Instant Pot Facebook community.

So many people were concerned 7 minutes was not long enough for pork tenderloin – which is a meat so lean, really you could just cook it on its own.

You don’t need a pressure cooker.

Butthis recipe is a classic and I did love how I could whip up Instant Pot beef stroganoff at midnightwith Stephen Colbert running in the background.

It doesn’t require a lot of work or time.

It also uses real ingredients.

I don’t think you need to use garlic powder or canned mushroom soup when real garlic and mushrooms are SO much better.

History of Beef Stroganoff

I really struggled with identifying the country for beef stroganoff.

My immediate thought was to label this as a recipe from the United States.

Beef stroganoff has somewhat of a murky history much like spaghetti bolognese, which does not exist in Italy.

Americans loved the dish so much it inspired the American classic spaghetti bolognese.

However, bolognese is never served with spaghetti in Italy

In this case the classic beef stroganoff isn’t served with pasta, or use mushrooms and onions.

Beef Stroganov

Beef stroganov(Stroganoff in French) is a 19th century Russian dish with sauteed beef, sour cream and mustard.

Itdid not appear in North America until the 1950s and 60s. Americans adapted the recipe and served beef stroganoff on egg noodles.

Much like bolognese, beef stroganoff became popular after the war.

Veterans returned and had a new sense of worldly cuisine and wanted to eat it at home.

But many people think the dish was an adaptation anyway. A French chef createdit for Count Pavel Stroganov.

The story is thathe adapted the classic French beef fricassee by adding sour cream to please his Russian palate.

This Instant Pot beef stroganoff recipe is the Americanizedversion with mushrooms, onions and garlic.

I’ve seen many recipes that use convenience food like canned mushrooms soup or French onion soup mix, but you don’t need these sodium laden ingredients.

If you have great beef the recipe will shine.

Some people also use Worcestershire sauce, which Dave says is equally junkie and always substitutes sherry vinegar as vinegar often does the job of salt in a recipe and is much healthier.

Julia Child’s reference bible,Larousse Gastronomique,uses tomato paste, which I also did not have.

But I would have added a tablespoon also been a great addition to add flavour.

Instant Pot Beef Stroganoff

Add a diced dill pickle in at the end. It seems strange but in Sweden they insist that a pickle is part of the recipe. Of course – more acid!

Instant Pot Beef Stroganoff

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An easy beef stroganoff recipe with whole ingredients.

Ingredients

• 3 tbsp canola oil
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 lbs stewing beef cut into 1/2 inch cubes
• 1 cup cremini mushrooms, sliced
• 1 whole onion, diced
• 5 cloves garlic, minced
• 1/2 tbsp tomato paste optional
• 1 cup beef broth
• 1/2 tbsp sherry vinegar or Worcestershire sauce
• 1 tbsp grainy mustard or good dijon
• 1 cup sour cream full fat, 14%
• 1 tbsp unsalted butter
• pasta of your choice
• 1 baby dill pickle, minced
• 1 package egg noodles

Instructions

1. Season beef with salt and pepper and toss with all purpose flour to lightly coat.
2. Turn Instant Pot on saute and heat 2 tablespoons of canola oil until it shimmers. Brown beef on all sides, you may have to do this in batches so you don't crowd the pot. Ensure it is well browned, it should take 8 minutes. Set aside on a baking sheet so you don't crowd the beef as it will steam while it rests and undo all the beautiful browning work you just did.
3. Add butter to pot and melt. Add mushrooms and a pinch of kosher salt. Saute four minutes. Set aside.
4. Heat 1 tablespoon of canola oil until it shimmers. Add diced onion and saute for 2 minutes. Add minced garlic and tomato paste and cook until you smell garlic - about 30 seconds.
5. Add beef broth and with a spatula or wooden spoon scrape up the brown bits on the bottom of the pot.
6. Return beef to pot. Set on manual for 20 minutes with an NPR for 10 minutes. While on NPR cook your pasta according to instructions.
7. Open lid and add mustard and fold in mushrooms, sour cream, sherry vinegar and minced dill pickle just before serving. Season with salt and pepper as needed.

Nutrition Information:

Yield: 6Serving Size: 1Amount Per Serving:Calories: 308Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 494mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 9g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

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