Let’s talk about good ol’ comfort food. Not the condensed soup or from-a-box kind of comfort food (my ‘80s and ’90s roots are showing with that statement). I’m talking about comfort food that’s made with real, recognizable, pronounceable ingredients.
Today’s recipe is very similar to a favorite recipe already shared on the blog, Instant Pot Salisbury Steak. The salisbury steak recipe was one of the first Instant Pot recipes shared on Live Simply. As of this moment, that particular recipe has received over 12 5-star ratings. And it’s been shared thousands of times on Facebook and Pinterest. Clearly you all love good, easy-to-make comfort food. Me too!
This particular beef stroganoff recipe is built on the same sauce base as Helen’s famous salisbury steak. If you haven’t made the salisbury steak recipe yet, let me just say: You are in for a treat. The mushroom and onion gravy is incredible and definitely the best part of the entire meal. When you pair that gravy with stew meat (which is fairly inexpensive, even when purchasing pasture-raised stew meat) and cook both under pressure in the Instant Pot (or the electric pressure cooker of your choice), Friend…
No words. No words.
Okay, maybe just a few words…
Stew meat is usually very tough, and it’s generally not very desirable because of this. In less than an hour, the Instant Pot cooks this meat (in the gravy sauce we talked about before) to a fall-apart perfection that’s usually only achieved by a slow, long cooking process. Leave it to the electric pressure cooker to show off yet again.
Easy Instant Pot Beef Stroganoff (Pressure Cooker Recipe)
- 2 TB extra virgin olive oil
- 1 medium yellow onion sliced
- 1 lb baby portobello mushrooms sliced
- 3 garlic cloves minced
- 2 lbs beef stew meat
- 1 cup beef broth or chicken broth/stock
- 1 TB tomato paste
- 1 TB dijon mustard
- 1 1/2 tsp salt to taste
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 2 TB organic cornstarch *
- 2 TB cool water
- 1/2 cup full-fat sour cream
- 2 TB chopped fresh parsley
- pasta of choice such as egg noodles
- Turn on the Instant Pot to Saute, Medium Heat. Once hot, add the olive oil.
- Add the mushrooms, onions, and garlic and saute for 5 minutes, stirring constantly.
- Press Cancel.
- Whisk the tomato paste, mustard, salt, thyme, and pepper into the beef broth. Add the tomato paste mixture to the pot, making sure to scrape anything off the bottom of the pot.
- Add the stew meat to the pot; do not stir.
- Lock the lid and set to Sealing.
- Set the Instant Pot to Manual, High Pressure for 35 minutes .
- While the beef is cooking, set water to boil in a saucepan. Try to time your pasta so it completes cooking during the natural pressure release time.
- Once the time is up, let the pressure release naturally for 10 minutes before opening the valve to venting (use a towel or hot pad holder) and releasing the remaining pressure.
- Remove the lid and set to Saute, Low.
- Combine the cornstarch and water in a small bowl and stir into the pot. Let the sauce simmer for about 5 minutes, stirring occasionally.
- Add the sour cream to a medium-size bowl. Whisk in a small amount of the liquid from the stroganoff (about 2 tablespoons). Whisk in another 1-2 tablespoons of the hot liquid. Add the tempered sour cream mixture to the Instant Pot and stir. Taste the stroganoff and add more salt, if needed, to taste. Top with fresh parsley, if desired.
- Serve the stroganoff over cooked pasta (or mashed potatoes).