Pressure Cooker Beef Stroganoff

This was originally the first comfort food dinner that I cooked in the instant pot, way back in 2016. A throw it all in pressure cooker beef stroganoff.

Kyle all these years later names it as his favourite instant pot dinner and always wants me to have a spare supply in the freezer that he can reheat whenever he wishes.

But what makes this beef stroganoff special? Well apart from the tender beef, mushrooms, creamy sauce and pasta? Its that it all comes together in the cooking pot.

We cook the dried pasta at the same time as the rest of the dish, then after a quick cook we stir in cream and seasonings.

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Pressure Cooker Beef Stroganoff

Prep Time8 minutes mins

Cook Time8 minutes mins

Total Time16 minutes mins

Servings: 6

Calories: 315kcal

Author: Sam & Dom

Equipment

• Electric Pressure Cooker

Ingredients

• 2 225 g /8oz Rump Steaks
• 1 Medium Brown Onion
• 225 g /8oz Button Mushrooms
• 55 g /2oz Salted Butter
• 2 165 g /6oz Packs Soft Cheese/Cream Cheese we use Philadelphia
• 8 Dried Tagliatelle Pasta Nests
• 1 Tbsp Extra Virgin Olive Oil
• 240 ml /1 Cup Red Wine
• 480 ml /2 Cups Beef Stock
• 2 Tsp Worcestershire Sauce
• 2 Tsp Mustard Powder
• 4 Tsp Smoked Paprika
• 4 Tsp Dried Dill
• Salt & Pepper

Instructions

• Peel and dice the onion. Slice the rump steaks into strips. Quarter the mushrooms into medium slices.
  
• Press sauté on the instant pot and add the olive oil and when the instant pot warms up, add the onion and sauté until softened. Next add the rump to the pot and brown on all sides.
  
• Cancel the sauté, and deglaze the instant pot with the stock, Worcestershire sauce and the wine. Make sure you use a wooden spoon or a spatula to get any bits that are stuck to the bottom.
  
• Add half the seasonings, salt and pepper, stir and then add the pasta. Make sure most of the pasta is submerged to stop it drying out when pressure cooking.
  
• Cover the pasta with the sliced mushrooms and chop the butter into small chunks and add the butter and spread it out over the mushrooms.
  
• Place the lid on the instant pot. Set the valve to sealing and pressure cook for 3 minutes followed by a quick pressure release. After releasing pressure, stir, add the cream cheese, remaining seasonings, a generous seasoning of salt and pepper and keep stirring for a minute or two.
  
• The sauce will seem a little thin, it will thicken if you leave it to sit a couple of minutes, and it will thicken.
  
• Then serve and any leftovers are perfect for the freezer.
  

Notes

I have listed the cooking time to 8 minutes to take in the saute, pressure cook and stirring at the end.

Nutrition

Calories: 315kcal | Carbohydrates: 9g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 363mg | Potassium: 592mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1311IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg