Turn on Instant Pot. Press SAUTE and add about 2 tablespoons of butter. Let it melt. Add chopped onion, sliced mushrooms and sauté for about 5 minutes.
Meanwhile, cut the meat into small pieces and season with salt and pepper. Set aside.
When the vegetables are done, transfer them into a bowl. Add the rest of the butter into the pot and throw the beef pieces in. Brown quickly. When ready, throw in the sautéed vegetables. Pour in beef broth and give everything a quick stir.
Close the lid and lock it into its position. Press MANUAL (pressure cooking – high) and adjust the time to 15 minutes.
When the cooking cycle is finished wait 10 minutes before releasing the pressure manually. Turn the SAUTE function on and pour in half and half. Mix and cook for a minute or 2.
In a bowl, dissolve 2 tablespoons of cornstarch in little water. Pour some of the stroganoff sauce in (to temper it) and only then pour this slowly into the instant pot, while stirring the stroganoff sauce constantly. Cook for a further 2 minutes before turning off the pot.
Stir in chopped parsley.
This recipe was developed for a 6-quart/6-liter instant pot.
The overall time does not include time that the pot needs to come to pressure nor the time needed to release its pressure. Count with extra 15-17 minutes.
Butter is used to achieve richer taste. If you prefer oil, use it.
Instead of beef broth you can use chicken/vegetable broth or stock.
Half and half can be substituted with ½ cup of sour cream (115 grams) or light cream. Note that the higher amount of fat in cream, the richer sauce you get. Using cream with 18% fat content is perfect!
If you don’t have fresh parsley on hand you can omit it or use dried parsley or dillweed instead.
For more tips and detailed explanation, I recommend reading the whole post.
Course: Dinner, Lunch, Main Course
Keyword: Beef Stroganoff Recipe, Easy Instant Pot Recipes
Instant Pot Beef Stroganoff
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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