Instant Pot Beef Stroganoff
★ Issue CMSC·22–052 · Published 25 Dec 2022
beefcattle driveinstant pot

Instant Pot Beef Stroganoff.

Sirloin and mushrooms pressure-braise down fast, built with Cattle Drive and finished sharp with sour cream

PREP 15 min
COOK 15 min
TOTAL 30m min
SERVES —  
HEAT medium
BLEND RATING 4.8 104 reviews · Cattle Drive®
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Made with Cattle Drive®Shop
You'll need
6-quart instant potLarge pasta potColander

Sirloin and mushrooms pressure-braise down fast, built with Cattle Drive and finished sharp with sour cream

Ingredients

For the Stroganoff:

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter, unsalted
  • 1 small yellow onion, diced
  • 1 Tablespoon Casa M Spice Co® Cattle Drive®
  • 1-1/2 pounds sirloin steak, cut into 1-1/2-inch cubes
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • 3 cups beef broth, divided
  • 8 oz baby Bella mushrooms, sliced
  • 2 Tablespoons all-purpose flour
  • 12 oz egg noodles
  • 1 cup sour cream
  • fresh parsley, chopped, for garnishing (optional)

Method

  1. 01

    Heat the pot

    2 min

    Switch your Instant Pot to sauté mode and add oil, butter, and diced onion, letting them warm through. You want that fat hot and ready to sear.

  2. 02

    Sear the beef with spice

    5 min

    Once the pan's hot, add your sirloin cubes and Cattle Drive, stirring well to coat everything and build color on the meat. This crust is where your flavor starts.

  3. 03

    Deglaze and build depth

    2 min

    Pour in Worcestershire and mustard, mixing to marry those sharp, funky notes with the meat. These aren't just seasonings—they're the backbone of your sauce.

  4. 04

    Scrape the fond

    2 min

    Add just 1/2 cup broth and scrape the bottom of the pot hard, lifting all those browned bits. That fond dissolves into your liquid and deepens every spoonful.

  5. 05

    Build and seal

    1 min

    Stir in the mushrooms and sprinkle flour over top, mixing until you've got no lumps, then pour in the remaining broth. Close and seal the lid—you're about to let pressure do the heavy lifting.

  6. 06

    Pressure cook the beef

    10 min

    Cook on HIGH pressure for 10 minutes so the sirloin breaks down tender and all those flavors meld together under steam. The mushrooms release their liquid and thicken the sauce naturally.

  7. 07

    Quick release pressure

    3 min

    Vent the Instant Pot immediately and carefully—don't rush opening the lid or you'll get a face full of hot steam. Wait until the venting stops completely before cracking it open.

  8. 08

    Add and cook the noodles

    6 min

    Stir in your egg noodles, reseal, and hit HIGH pressure for 5 more minutes so they cook tender right in the stroganoff. This way everything finishes together, no separate pot.

  9. 09

    Finish with sour cream

    2 min

    After the second quick release, stir in the sour cream to add that tangy richness that makes stroganoff sing. Stir gently so you don't break up the noodles.

  10. 10

    Serve

    Plate it up into bowls and finish with fresh parsley if you've got it on hand. This is comfort food that hits different when it's made right.

From Mike's Notebook

01

Cut your sirloin into 1-1/2-inch cubes; smaller pieces turn stringy under pressure, larger ones stay tough.

02

Bloom the Cattle Drive in oil and butter before the meat hits the pot—that's where the flavor lives.

03

Stir the sour cream in after pressure releases, not before; high heat will break it and turn it grainy.

Cooked It?

Tell us how it went.

Karen

I read this recipe several times and there is no mention of adding the meat! I am assuming you add the meat in step 2. Once hot… incomplete instructions.

I’m new to your spices and was perusing recipes.