Instant Pot Beef Stroganoff
10 min
Prep Time
40 min
Cook Time
50 min
Total Time
6
Servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow or white onion, diced
- 1½ teaspoons kosher salt, divided
- 1½ pounds boneless sirloin steak, cut into 1½-inch cubes
- 1 teaspoon black pepper
- 1 teaspoon dried dillweed
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cups reduced-sodium beef broth, divided
- 16 ounces sliced baby bella mushrooms
- 2 tablespoons all-purpose flour
- 12 ounces wide egg noodles (whole wheat if you want)
- 1 cup plain whole-milk Greek yogurt (not nonfat — it curdles)
- Chopped parsley or thyme, optional
Instructions
- Sauté on the Instant Pot. Heat the oil and butter. Cook the onion with ½ teaspoon salt 3–4 minutes until soft, not brown.
- Season the beef with the rest of the salt and the pepper. Brown 4–6 minutes. Add dill, garlic powder, onion powder, Worcestershire, and Dijon. Pour in ½ cup broth and scrape the bottom so you don’t get a burn warning.
- Stir in the mushrooms. Sprinkle on the flour and stir it in. Add the rest of the broth. Seal. High pressure 10 minutes, then quick release.
- Add the noodles. Seal. High pressure 5 minutes, then natural release 5 minutes and vent the rest.
- Stir. Let it cool a few minutes, then stir in the yogurt. Parsley or thyme on top if you want.