Pressure Cooker Beef Stroganoff
Whip up a comforting dinner in no time with this Pressure Cooker Beef Stroganoff—a rich and creamy classic made effortless with modern convenience! Tender beef stew meat is seared to perfection, then pressure-cooked alongside earthy mushrooms, aromatic onions, and flavorful spices like smoked paprika and Worcestershire sauce. Wide egg noodles cook directly in the savory beef broth, absorbing every bit of the delicious sauce while saving you extra cleanup. Finished with a luxurious swirl of sour cream, this one-pot meal is ready in under 45 minutes and perfect for busy weeknights. Garnish with fresh parsley for a pop of color and freshness, and enjoy a warm, hearty dish that tastes like it’s been simmering all day long. Keywords: Pressure Cooker Beef Stroganoff, quick beef stroganoff recipe, one-pot dinner, easy comfort food, creamy beef stroganoff.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 cups beef broth
- 1.5 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 12 ounces wide egg noodles
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the beef stew meat with salt and pepper on all sides.
Set the pressure cooker to sauté mode and heat the olive oil. Once hot, brown the pieces of beef in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and continue cooking for another 30 seconds until fragrant.
Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, and smoked paprika.
Cancel the sauté mode and secure the lid on the pressure cooker. Set it to high pressure for 15 minutes.
Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the lid and stir the contents.
Add the wide egg noodles to the pot, ensuring they are mostly submerged in the liquid. Secure the lid once more and pressure cook on high for 5 minutes.
Perform a quick pressure release again. Stir the noodles, making sure they are cooked through.
Turn off the pressure cooker and stir in the sour cream until the sauce is creamy and well combined.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
