Cooked in red wine this instant pot beef stroganoff is over the top yummy! Such a breeze to make in the pressure cooker. A huge family favorite!

I have been making Beef Stroganoff for several years now (though often with ground beef as it cooks quicker). It had always been one of my favorite dishes even when I was still in the Philippines.

However, I never really tried making it at home until after I gave birth to my first child. I remember vividly that one of the ladies in our former church in Holland, MI made it for me because I couldn’t prepare any food for my family yet just days after my C-section.

It tasted so good especially at a time when my body needed a good meal to recover after such a major surgery and tremendous blood loss! I won’t forget how the sweet ladies of our church came to our rescue. 

Those hard and trying days were made more bearable by the love and care we received from them!

Ever since then (nearly 16 years ago!) I resolved to finally learn how to make this dish because it truly became an instant favorite!

I just love the taste, texture and its savory creamy flavor which to me really screams comfort food.

Perhaps like many, I started making beef stroganoff using some canned mushroom soup!!!

Yes, that’s how we all start our culinary journey, right? But now that I have been a bit more confident in using wine in my cooking, particularly red wine, I thought I’ll incorporate it right in and ditch the canned mushroom soup altogether.

It was absolutely better and gave the dish a kind of gourmet treatment! It was amazing!

 

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

Notes on Ingredients for Easy Instant Pot Beef Stroganoff

• Beef sirloin steak, cut into thin strips – for other meat or beef options, you may also use either boneless chuck steak (some fat in meat) or round steak (the latter is leaner).
• Salt and Pepper, to taste
• Olive Oil or oil of choice
• Garlic, minced
• Onion, chopped
• Ground Paprika
• Garlic powder
• Dried Thyme or Italian seasoning blend
• Worcestershire Sauce – you may use soy sauce in a pinch if you don’t have this sauce immediately at hand.
• Red Wine – makes a huge difference in flavor so use a good quality wine (not cooking wine) If you can’t have it simply replace it with extra beef broth.
• Beef Broth
• Bella Mushrooms, chopped
• Sour Cream
• 12 oz Egg Noodles or pasta of choice, cooked
• Parmesan cheese, optional but yummy when sprinkled on top

1. Season the beef with salt and pepper. Turn on the saute function of the instant pot and heat the oil. When hot, sear the beef in batches. This may add a bit of work but searing the beef enhances the flavor of the dish so I highly recommend not skipping this. Set the beef aside.

2. In the remaining oil (add extra oil if needed) saute the garlic and onion until aromatic, about 1 minute. Add the paprika, garlic powder, thyme and Worcestershire sauce. Give it a quick stir. Pour in the red wine and deglaze the pan. Return the beef to the pot. Pour in the beef broth.

3. Turn off the saute function. Lock the lid and ensure it’s on sealing position. Click on manual setting and adjust timer to 20 minutes on high pressure. Once the timer is done, allow to release naturally for 10 minutes or so.

4. Uncover the lid. Turn on saute function and add the mushrooms. Cook until the mushrooms are tender. If there is extra liquid, just continue to cook until enough has evaporated.

5. Add the sour cream and cook until the sauce it thickened to your liking. Taste and season with extra salt and pepper, if desired.

6. Serve with the cooked egg noodles and sprinkle with extra parmesan on top. This may also be eaten with rice. So yummy!

Last updated on September 26th, 2022 at 10:25 am