This Instant Pot Beef Stroganoff recipe is an easy weeknight dinner win! This classic American dish comes together quick, with minimal prep and mostly hands-off cooking thanks to the Instant Pot. It’s made using REAL ingredients and is so hearty! It’s paleo and Whole30 friendly (if served without noodles), dairy and gluten free and a delicious meal the whole family will love!
Instant Pot Beef Stroganoff
Honestly I’d never tried beef stroganoff before making this recipe, but I’m glad I finally did because it’s such a delicious and easy dinner! It’s one of the most popular google dinner searches, so we knew it was time to make a cleaned up version that didn’t require any canned soup or junky ingredients. Our version here is dairy-free (made creamy with coconut cream) and option to serve it with gluten-free noodles or over zoodles (we recommend sweet potato, butternut squash or carrot zoodles).
We love the rich and hearty flavor to the sauce! We use paprika, mustard and tomato paste to add a depth and umami flavor to the sauce, that is then thickened up with a bit of arrowroot and rounded out with our non-dairy choice of coconut cream. You can’t taste the coconut in it either!
Our choice for beef was to use a sirloin steak, but if you can’t find that some other options would be a chuck roast or top round. Just make sure to slice it thinly!
How do you make beef stroganoff in the Instant Pot?
We opted to make this Beef Stroganoff in the Instant Pot because it makes for really tender meat thanks to the pressure cooker and largely hands-off cooking after you’ve sauteed the aromatics and built up the flavor. So while the recipes says it takes about an hour to make, most of this time it is hands-off cooking so you can be getting other tasks done while dinner is cooking.
To make in the Instant Pot:
Saute your aromatics (we use mushrooms, onions and garlic) and beef
Add your base flavors in (we use paprika, mustard and tomato paste to build up a nice rich flavor)
Deglaze with liquid and cook in high pressure!
After you release the pressure we add in a thickener and creaminess (coconut cream) to finish it off.
Serve with gluten-free pasta or noodles and ENJOY!
If you like this Instant Pot recipe, check out these others:
12 ounces cooked gluten free noodles or zoodles, for serving
Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
Taste sauce and adjust seasoning.
Serve over gluten-free noodles or zoodles.
If you can't find a sirloin steak you can also use top round or a chuck roast.
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I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
What is an Instant Pot?
The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred. 2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker. 3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker. 4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times. 5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat! 6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
* Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
* Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
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January is in full-force! We are cleaning up our eating with my dinner meal plans (find them here), and are kicking it into gear with goals and resolutions. Today I want to talk about some feel good veggie soup though, because it seems like everyone around me is coming down with a cold! Plus, it’s plain old cold outside.
Feel Good Veggie Soup
This soup is packed with veggies and spices that are filled with antioxidants to help you heal (or just feel extra awesome). Loaded with ginger, garlic, turmeric, and bone broth we are kicking that Winter cold good-bye! Who’s ready to warm up with a bowl of Feel Good Soup?