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instant pot beef stroganoff on a plate with a fork

Instant Pot Beef stroganoff

4.57 from 32 votes
Healthy instant pot beef stroganoff is a lighter version of a classic and it's made quickly in the pressure cooker. This easy dinner recipe is a creamy (and dairy free!), filled with protein from the stew meat and can even be made gluten free with noodles.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8
Author: Molly Thompson

INGREDIENTS

  • 2 Tablespons extra virgin olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 pounds boneless sirloin steak (or stew meat) cut into 1 inch cubes
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce or coconut aminos
  • 3 cups reduced sodium beef broth divided
  • 16 ounces sliced baby Bella mushrooms
  • 1 Tablespoon tapioca flour or cornstarch
  • 12 ounces wide egg noodles gluten free if needed
  • 1 cup Plain Greek yogurt or sour cream
  • chopped fresh parsley optional for serving

INSTRUCTIONS

  • Heat the olive oil in the Instant Pot using the saute mode. Once hot, add the onion and cook to soften, 2-3 minutes. Add the minced garlic and cook for an 1 minute, until fragrant.
    2 Tablespons extra virgin olive oil, 1 small yellow onion, 3 cloves garlic
  • Add the cubed beef to the pot then sprinkle with salt and pepper. Cook, stirring occasionally, until the meat is browned on all sides, about 4-5 minutes. The meat does not need to be cooked all the way through.
    2 pounds boneless sirloin steak (or stew meat), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Add the worcestershire sauce with ½ cup of beef broth. Stir, scraping down the sides to deglaze the pot so no bits of food are stuck on the bottom. In a separate bowl, mix together the tapioca flour with the remaining beef broth until dissolved then add to the beef mixture and stir in the mushrooms.
    2 tablespoons Worcestershire sauce, 3 cups reduced sodium beef broth, 16 ounces sliced baby Bella mushrooms, 1 Tablespoon tapioca flour or cornstarch
  • Close and seal the lid and cook on high pressure (manual) for 10 minutes. It will take about 10 minutes for the instant pot to reach pressure before counting down 10 minutes.
  • When the time is up, immediately vent the Instant Pot to quick release the pressure. Turn the Instant Pot back to the saute mode to bring the mixture to a simmer.
  • Add the uncooked egg noodles to the pot and cook according to the length of time on the pasta package directions. Stir in the Greek yogurt or sour cream until melted and creamy.
    12 ounces wide egg noodles, 1 cup Plain Greek yogurt or sour cream
  • Sprinkle fresh parsley on top and serve with fresh cracked black pepper.

Recipe Equipment

Instant Pot

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 37g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
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