Instant Pot Beef Stroganoff – Quick & Easy Recipe
Am I hearing you say ‘yummy’? The best part is that this meal can be cooked in 15 minutes. Yeah baby, that’s what I’m talking about!
I was searching some of the best recipes to use in an Instant Pot. Have you ever heard of this gadget? Well, I shouldn’t downplay its importance by calling it a ‘gadget’. It’s more like a God-send if you ask me. It has 7 kitchen appliances in one including rice cooker, slow cooker, pressure cooker, steamer, yogurt maker, sauté and warmer. Check it out if you’re interested. They also have cookbooks specifically designed for the Instant Pot. You can find one of those here.
Here’s a recipe I found from “instant pot eats”. I’ve tweaked the recipe ever so slightly to incorporate the ingredients I would normally use. Although this recipe is designed for the Instant Pot, don’t be afraid to try it the old fashion way which is on the stove-top in a large Dutch oven.
- 1 Tablespoon coconut oil or butter (I use an oil that is a combination of coconut and avocado oils).
- 1 large yellow onion quartered and sliced thinly
- ½ teaspoon of sea salt
- 450grams (or 1 lb) beef rump steak, sliced into thin strips (minus any fat). You can also use a sirloin steak and cut that into thin strips.
- 200grams (or ½ lbs) of cremini or white mushrooms
- Handful of dried porcini mushrooms (optional) (They have an earthy, nutty flavour).
- 3 cloves of garlic finely chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of Dijon mustard (regular yellow mustard is fine too)
- 1 bay leaf (optional but I love the flavour of bay leaves)
- Generous pinch of black pepper
- 1 cup beef stock
- 1 tablespoon of tapioca or arrowroot flour. I will also use cornstarch for thickening sauces.
- 1/3 cup of sour cream
- ½ cup of frozen peas (make sure they are thawed first)
- 2 tablespoons of chopped fresh parsley
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the oil and once hot, add the onion and salt and cook for 2 minutes, stirring a few times.
- Add the beef strips and stir together for 2 minutes, until the meat browns.
- Add the mushrooms, garlic, tomato paste, mustard, bay leaf and beef stock and stir through to combine. Cancel the Sauté function by pressing Keep Warm/Cancel button.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 2-3 minutes and then use the quick release method before opening the lid.
- Press the Sauté key again. Scoop some of the stew liquid into a small cup and dissolve the flour/cornstarch in it. Add back the stew and stir which will thicken the liquid slightly. Add the sour cream and peas and stir for about a minute.
- Finally, add the parsley.
Serve with a side of boiled potatoes, rice, pasta or even steamed veggies.