Best Healthy Pressure Cooker Beef Stroganoff Recipes

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

INSTANT POT BEEF STROGANOFF

Steps:

• Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
• Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a "burn" warning).
• Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
• Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
• Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme

HEALTHIER BEEF STROGANOFF III

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
• Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
• Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

INSTANT POT® BEEF STROGANOFF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
• Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
• Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
• Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
• Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
• Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
• Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
• Serve over hot noodles.