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Instant Pot Beef Stroganoff

Serves: 4
Hands On Time: 
Total Time: 


2 pounds beef stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
8 ounces button mushrooms, quartered
1 yellow onion, diced small
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
1/4 cup brandy
3 cups beef broth
2 tablespoons Dijon mustard
1 cup sour cream
1 (12-ounce) bag wide egg noodles, cooked according to package directions
Fresh chopped parsley, for serving


Turn the Instant Pot to the saute function. While pot is heating, season beef with salt and pepper. When the bottom of the pot is hot, add oil. Working in batches, brown beef on all sides, stirring occasionally, 10 minutes. When beef is browned, remove from the pot and transfer to a plate. Repeat with remaining beef.

Add mushrooms and onion, and cook until mushrooms begin to brown and onion is translucent, 5 to 7 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 2 minutes, stirring constantly. Add wine, brandy, broth and mustard. Close the lid on the pot and change setting to manual. Cook for 15 minutes under high pressure or until beef is tender.

Open the lid and stir in sour cream until sauce is smooth. Add egg noodles and toss to combine. Divide among serving bowls and garnish with chopped parsley. Serve.

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