Delicious, creamy beef stroganoff with melt-in-your-mouth meat made in the Instant Pot in just about thirty minutes? YES PLEASE!
Yesterday my work-from-home pastor husband took his work on the road, packing up a few books and downloading some listening material, and of course, bringing a pad of paper and the only pen he uses now.
He spent the day working in the most beautiful office, studying and preparing a compilation of a sermon series he did over the summer on the “one another” verses.
If you noticed the fishing pole in the picture, you may not be surprised when I tell you that we were supposed to have fish for dinner last night. My eldest picked out Swiss chard to have one of our favorite sides, and we were all excited about a good meal.
Since I figured our protein would not be home until just before it was time to eat, we lingered later than usual at one of our favorite parks, enjoying the beautiful day as long as possible.
It wasn’t until we were driving home that I learned that there would be no fish for dinner. There had not been even a bite on the line all day.
Which meant that it was now six o’clock and I needed to rethink dinner.
I hope you’ll bear with me if this becomes the season of Instant Pot recipes. My Instant Pot is quickly becoming one of my favorite kitchen appliances. Just this week, I have already used it to make four dinners and even a quick, delicious chicken broth.
If you don’t have an Instant Pot (yet?), there are still plenty of recipes to check out in the archives. And as often as I’m able, I will include suggestions to make IP recipes with standard kitchen gear.
Back to last night. On a whim, I had picked up egg noodles at Whole Foods that afternoon. Something I never buy. But maybe I had a premonition that I would soon be putting the mushrooms in the fridge and the sirloin roast in the freezer to good use.
After consulting a pressure cooker cookbook for quick reference on cooking times, I made the best beef stroganoff I’ve ever had.
The meat was still partially frozen when I cooked it, but that’s one of the beauties of the pressure cooker. After a short sauté, almost everything was cooked together on high pressure for just seventeen minutes. Pasta included.
I’m not sure I could pinpoint exactly what is my favorite feature of the Instant Pot. Maybe that I only have to get one pot dirty– one pot that can then go straight into the dishwasher. Maybe it’s that I can walk away while our food cooks because there’s no need to stir or babysit the food. Or maybe it’s because when a last minute switch to dinner plans occurs, we don’t have to rely on take-out or cereal for dinner.
Instead, we can have an amazing bowl of creamy beef stroganoff with melt-in-your-mouth meat that EVERYONE in the family loves. (Even the littlest people forget that they aren’t “supposed” to like mushrooms, and gladly dig in!)
Instant Pot Beef Stroganoff
Cooking Time: 10 minutes prep, 17 minutes High Pressure*
- 2 Tbsp EVOO
- 1/2 onion, diced
- 1 piece of bacon, chopped into 1/4″ pieces
- 2 tsp salt, divided
- 1 tsp freshly ground pepper
- 1 lb sirloin roast, cut into 1″ pieces
- 3 garlic cloves, minced
- 1/2 tsp dried thyme
- 3 C chopped mushrooms
- 2 Tbsp flour
- 1 C beef broth
- 2 C chicken broth
- 8oz wide egg noodles
- 1/2 C heavy cream
- 2 C chopped spinach
1. Turn IP on Sauté and add 2 Tbsp olive oil to the bottom of the pot. Give the oil a minute to heat up, then add the diced onions, bacon, and 1/2 tsp salt to the pot. Sauté for 3-4 minutes, until the bacon starts to brown and the onion begins to soften.
2. Season the roast pieces with 1 tsp salt and the freshly ground pepper. Add the meat to the onion and bacon and stir to combine. Brown the meat for about 2 minutes, stirring a couple of times to sear it evenly on all sides. Add the minced garlic and the thyme to the pot, cook for 30 seconds or until the garlic is fragrant.
3. Add the chopped mushrooms to the pot, and then the flour. Stir the flour into the mixture to coat the ingredients. Immediately pour in both broths and 1/2 tsp of salt. Add the egg noodles and stir well to evenly distribute the ingredients. Cover the IP, close the pressure valve, and cook on high pressure for 17 minutes.
4. After 17 minutes on high pressure, quick release the pressure and switch back to Sauté. Pour in the cream and stir to combine. Continue to cook the stroganoff for about 5 more minutes to let the sauce thicken.
5. Remove the pot from the heat and stir in the spinach. Add additional seasoning as desired. Serve immediately.
*cooking time has been updated
Do you have an Instant Pot or pressure cooker? What is your favorite IP recipe?
What would you make for dinner if you needed a quick meal?