Wow your guests and make Umami Instant Pot Beef Stroganoff! A mouthful sensation of tender, juicy beef bathe in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors. Sooo yummy!!

Tried the Recipe? Rate it here 4.93 from 77 votes

Food is like music – universal and knows no borders.

Food has the power to gather even strangers around the table and communicate love. Amazing flavors unite people without language, bring joy to the world without a sound, and create lasting memories without a word. As huge foodies, born and raised in “Food Heaven”, we love to travel for food!! 😀 Local cuisine is what makes each trip special. It allows us to dive deep into the culture, and have a firsthand experience of the passion and wisdom of the people. And Beef Stroganoff is one of those food that has traveled well around the world, being a great ambassador. What is Beef Stroganoff? Beef Stroganoff is a well-loved Russian dish from the mid-19th century. According to the cookbook A Taste of Russia, the original Beef Stroganoff Recipe was invented by Stroganov (the famous Russian general)’s chef. It’s known to be a derivation from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream. Beef Stroganoff is essentially tender beef cubes or strips prepared with a sour cream sauce, served over rice or noodles. The love for this Russian dish was first spread to China, then later brought to the US in the 1950s, while gaining popularity in Hong Kong in the late fifties. It has now traveled around the world from UK, Australia, Sweden, Brazil, to Japan with multiple variations. The Umami Sauce: Ohhh yaasss!! You have to try this amazing burst of bold flavors. Serving this Umami Instant Pot Beef Stroganoff will surely impress the guests at your dinner party! 😀

Instant Pot Beef Stroganoff Wow your guests and make this Umami Instant Pot Beef Stroganoff! A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors. 4.93 from 77 votes Total: 1 hour 15 minutes Servings: 6 Calories: 665 kcal Author: Amy + Jacky Print Ingredients 2 pounds (937g) well marbled chuck roast 2 pounds (937g) well marbled chuck roast

1/2 pound (226g) white button mushrooms , sliced 1/2 pound (226g) white button mushrooms , sliced

1 (253g) large onions , sliced 1 (253g) large onions , sliced

3 cloves (11g) garlic , sliced 3 cloves (11g) garlic , sliced

½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay) ½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

1 teaspoon paprika , separated to ½ tsp (Optional) 1 teaspoon paprika , separated to ½ tsp (Optional)

Salt & black pepper to taste Salt & black pepper to taste

1 tablespoon (8g) flour 1 tablespoon (8g) flour

1 cup (250ml) sour cream or greek yogurt , room temperature 1 cup (250ml) sour cream or greek yogurt , room temperature Chicken Stock Mixture ¾ cup (188ml) unsalted chicken stock ¾ cup (188ml) unsalted chicken stock

1 tablespoon (15ml) regular soy sauce 1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce

1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15g) dijon mustard 1 tablespoon (15g) dijon mustard Thickener 2 tablespoons (18g) cornstarch 2 tablespoons (18g) cornstarch

2 tablespoons (30ml) cold water 2 tablespoons (30ml) cold water Noodles 360 grams dry egg noodles 90g per person, cooked 10 minutes in lightly salted water 360 grams dry egg noodles 90g per person, cooked 10 minutes in lightly salted water Garnish: Finely chopped parsley or chives Finely chopped parsley or chives Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).

Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.

Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board. *Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine!

Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.

Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Sauté Onions & Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.

Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.

Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.

Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure). *Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).

Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package’s direction for a more accurate cooking time).

Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.

Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 665 kcal (33%) Carbohydrates: 53 g (18%) Protein: 40 g (80%) Fat: 30 g (46%) Saturated Fat: 13 g (81%) Cholesterol: 175 mg (58%) Sodium: 562 mg (24%) Potassium: 898 mg (26%) Fiber: 2 g (8%) Sugar: 3 g (3%) Vitamin A: 465 IU (9%) Vitamin C: 1.7 mg (2%) Calcium: 94 mg (9%) Iron: 5.1 mg (28%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Instant Pot Chuck Roast Experiment What we look for in a great slice of chuck roast? Meat Texture: tender with a great mouthfeel

tender with a great mouthfeel Meat Juice: moist and juicy (not dry)

moist and juicy (not dry) Meat Flavors: have great beef flavors while absorbed the flavors from the sauce Pressure Cooker: Instant Pot Electric Pressure Cooker

Altitude: close to sea level

Meat: USDA Choice Grade chuck roast/ Canada AAA Grade blade roast

Meat Thickness: roughly ⅛ inch thick

Pressure: High Pressure (10.15~11.6 psi)

Cooking Time: 1 min, 3 mins, 8 mins, 10 mins, 12 mins, 15 mins, 20 mins, 30 mins

Release Method: 12 mins Natural Release *Note: Since pressure cooking time is mostly dependent on the meat’s thickness rather than weight, we cut the chuck roast into ⅛ inch thick slices. We conducted 8+ tests with ⅛ inch thick chuck roast slices using different cooking times in our Instant Pot Electric Pressure Cooker.

Instant Pot Chuck Roast Experiment Results Our meat evaluation is based on 3 factors: Meat Texture, Meat Juice, and Meat Flavors. Instant Pot Chuck Roast Experiment Conclusion Weighing the three factors, our desired result in cooking ⅛ inch thick chuck roast slices is Test #5. It produced the best overall texture/mouthfeel, moisture level, and flavors. Time to make Umami Beef Stroganoff in Instant Pot!

Step-by-Step Instant Pot Beef Stroganoff Cooking Guide Ingredients for Instant Pot Beef Stroganoff Dry White Wine Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay will work well with this Beef Stroganoff in Instant Pot. We’ve used the Italian White Wine below – Masi Masianco’s Pinot Grigio Verduzzo Delle Venezie – to develop this recipe. *Pro Tip: If you’re planning to pair the white wine as you & your guests enjoy the Instant Pot Beef Stroganoff, be sure to purchase a higher quality wine. 🙂

1 Prepare Instant Pot + Ingredients Heat up your Instant Pot (press Sauté button and click the adjust button to go to Sauté More function).

Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated. *Pro Tip: you should have about 24 mins including the time for browning the chuck steak.

2 Make Paprika Salt Mixture Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.

3 Brown Chuck Steak Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with Salt Mixture (you may not need all the Salt Mixture). Brown for 7 mins on each side without constant flipping. *Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine! 🙂 Remove and set aside on a chopping board.

4 Make Chicken Stock Mixture While the chuck steak is browning in Instant Pot, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.

5 Sauté Mushroom Saute ½ lb (226g) sliced white button mushrooms in Instant Pot until slightly crisped and browned (roughly 8 minutes). *Pro Tip: The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

6 Sauté Onions & Garlic Add in onion slices, then saute for another 2 minutes. Add in sliced garlic, then saute until fragrant (~30 seconds). *Pro Tip: The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.

7 Deglaze Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.

8 Cut Chuck Steak Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.

9 Pressure Cook Beef Slices Stir in ½ tsp paprika and Chicken Stock Mixture from Step 5. Place beef slices and flavorful meat juice in Instant Pot. Make sure all beef slices are partially submerged in the cooking liquid. Close lid and pressure cook: Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure). Turn off the heat. Open the lid. *Note: We did 8+ tests with chuck roast using different cooking times to find the best cooking method. Read about the experiment + findings here.

10 Cook Dry Egg Noodles While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When the pressure cooker is natural releasing, place dry egg noodles in boiling water and cook for about 9 – 13 minutes (see package’s direction for a more accurate cooking time).

11 Temper & Add Sour Cream Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of sauce mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in the pressure cooker while mixing.

12 Thicken Sauce In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

13 Serve Instant Pot Beef Stroganoff In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives. *Pro Tip: Jazz it up by pairing the Instant Pot Beef Stroganoff with the remaining dry white wine! A sip of wine with a spoonful of Umami Instant Pot Beef Stroganoff makes a nice fine dining course at home. 😀

Cooking Tips for Instant Pot Beef Stroganoff 1. Why are we browning the chuck steak as a whole before cutting it up? Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.

Browning the chuck steak as a whole retains more moisture due to less surface area. Brown Faster & Better: Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew.

Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew. Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish. 2. Can I use other beef cuts for this recipe?

Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!!