Quick & Easy Beef Stroganoff – Instant Pot Recipe


  • 1/2 cup garden fresh peas (if using frozen, defrost under hot water first)
  • 2 tablespoons chopped flat-leaf parsley
  • Our side dish: 3 large potatoes, cubed and boiled till tender
  • Pressure Cooker Beef Stroganoff
  • 1 tablespoon coconut oil or butter
  • 1 large brown onion, quartered and sliced thinly
  • 1/2 teaspoon sea salt
  • 450 g beef rump steak, sliced into thin strips (cut away any hard fat)
  • 200 g cremini, brown or Swiss button mushrooms (regular white button mushrooms are fine)
  • A handful of dried porcini mushrooms (optional)
  • 3 cloves garlic, finely diced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard (yellow mustard is okay)
  • 1 bay leaf (optional)
  • Generous pinch of black pepper
  • 1 cup beef stock (or 1/2 beef stock cube and 1 cup water)
  • 1 tablespoon tapioca flour or arrowroot flour (we like this brand, corn or rice flour are also okay)
  • 1/3 cup sour cream or crème fraîche
    Quick & Easy Beef Stroganoff – Instant Pot Recipe


  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add coconut oil and once hot, add the onion and salt and cook for 2 minutes, stirring a few times.
  2. Add the beef strips and stir together for 2 minutes, until the colour of the meat changes.
  3. Add the mushrooms, garlic, tomato paste, mustard, bay leaf and beef stock and stir through to combine. Cancel the Sauté function by pressing Keep Warm/Cancel button.
  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure cooker will start going.
  5. Souce Blog>>https://instantpoteats.com/easy-beef-stroganoff-instant-pot-recipe/

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