Warm Up With This Savory Instant Pot Beef Stroganoff Recipe

Warm Up With This Savory Instant Pot Beef Stroganoff Recipe

You probably don’t see a ton of beef stroganoff photos when you’re scrolling through Instagram — because let’s be honest, it’s a very beige food.

But even if it’s not the most eye-catching meal, beef stroganoff is a savory, creamy, and comforting dish that’s a staple on dinner tables everywhere. And we mean everywhere: The original recipe was created in Russia in the 1800s, but you’ll find versions of this dish all over the world, from Australia to Brazil to Sweden to Japan.

In the U.S., stroganoff is typically made with beef, mushrooms, onions, and a sour cream sauce. It’s a common hack to use canned mushroom soup in the recipe to shorten the prep time. The result: a meal that’s often loaded with fat and light on nutrients.

Our Instant Pot version is just as easy and delicious — but it’s made with healthier, wholesome ingredients, plus some veggies for a much-needed pop of color. (Because a dish like this deserves to be ‘grammed!)

Pressure cookers are among our top time-saving meal prep tools, and this hearty dish is one of our favorite ways to put our Instant Pot to use.

Save time in the kitchen with hundreds of personalized and healthy recipes in Openfit’s One Minute Meal Plan. Try it here for free!

 

plate of instant pot beef stroganoff | instant pot beef stroganoff

Beef Stroganoff Ingredients

  • ¼ cup fresh parsley
  • 3 cloves garlic
  • 1 lb. raw 93% lean stew beef
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 tsp. ground black pepper
  • 2 Tbsp. ghee
  • 4 cups sliced mushrooms
  • 12 oz. pearl onions
  • 2 Tbsp. water
  • 2 Tbsp. cornstarch (preferably GMO-free)
  • 16 oz. low-sodium organic beef broth
  • 4 oz. dry vegetable (or bean) pasta
  • 1 cup frozen peas
  • 3 cups fresh baby spinach
  • ½ cup reduced-fat (2%) plain Greek yogurt
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh thyme
  • 2 tsp. sherry vinegar

Traditionally, the thick sauce is made with butter, flour, and sour cream. Instead, we swapped in reduced-fat Greek yogurt to increase the protein and reduce the fat while retaining the same creamy, tangy flavors.

Some recipes call for ground beef, but chunks of lean meat are truer to the original recipe. Ghee, or clarified butter, sears in the flavor. If you’re new to ghee, it’s one of the ingredients you should add to your shopping list for weight loss.

We’re leaning into the mushrooms you typically find in this dish because they’re loaded with nutrients. They’re also one of the few dietary sources of vitamin D. That’s especially important in the winter, when you’re not getting a ton of exposure to sunlight — luckily this warm and hearty dish is perfect for cold nights.

Peas provide plant-based protein, fiber, vitamin C, and other nutrients, while spinach provides vitamins A, C, K, and B-6, along with important minerals. In place of traditional egg noodles, we substituted vegetable or bean pasta, which are some healthier pasta noodles to try.

While it’s a hearty meal at 564 calories per serving, you’ll also get 56 grams of protein and 16 grams of fiber. Best of all, this savory stew can be on the table in 45 minutes, start to finish — and it makes four servings, so it’s a great option for family dinners or weekly meal prep.

close up of instant pot beef stroganoff | instant pot beef stroganoff
5 from 1 vote
Print

Instant Pot Beef Stroganoff

Try our healthy Instant Pot beef stroganoff recipe that will warm you up even on the coldest winter nights!

Prep Time 8 minutes
Cook Time 17 minutes
Pressure Build + Release Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 564 kcal

Ingredients

  • ¼ cup fresh parsley
  • 3 cloves garlic
  • 1 lb. raw 93% lean stew beef
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 tsp. ground black pepper
  • 2 Tbsp. ghee
  • 4 cups sliced mushroom
  • 12 oz. pearl onions
  • 2 Tbsp. water
  • 2 Tbsp. cornstarch (preferably GMO-free)
  • 16 oz. low-sodium organic beef broth
  • 4 oz. dry vegetable (or bean) pasta
  • 1 cup frozen peas
  • 3 cups fresh baby spinach
  • ½ cup reduced-fat (2%) plain Greek yogurt
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh thyme
  • 2 tsp. sherry vinegar

Instructions

  1. Finely chop parsley and garlic; set aside.

  2. Season beef with salt and pepper; set aside.

  3. Set Instant Pot to “sauté”; add ghee.

  4. Add beef; cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned on all sides. Remove from pot; set aside.

  5. Add mushrooms; cook, stirring occasionally, for 3 to 4 minutes. Add onions; cook, stirring frequently, for 3 to 4 minutes, or until starting to brown.

  6. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.

  7. Place water and cornstarch in a small bowl; whisk to combine.

  8. Add beef, broth, pasta, peas, and cornstarch mixture; stir gently.

  9. Seal lid; close vent. Turn pot to “high pressure setting.” Cook for 1 minute. Pressure will build for approximately 15 minutes before cooking begins. When cooking is complete, allow pressure to release naturally for 5 minutes.

  10. After 5 minutes, manually open vent to complete venting, if needed; open instant pot lid.

  11. Add spinach, yogurt, Worcestershire sauce, thyme, and vinegar; stir until spinach wilts. Evenly divide stroganoff among 4 serving bowls; garnish with parsley. Serve warm.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Instant Pot Beef Stroganoff
Amount Per Serving
Calories 564 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 87mg29%
Sodium 807mg35%
Carbohydrates 46g15%
Fiber 16g67%
Sugar 13g14%
Protein 56g112%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Anguel Dimov, AB Creative

cemile kavountz

About

Cemile has been a freelance writer for more than a decade, writing about everything from style icons to fancy sinks. She studied at Boston University, and has written for New York magazine, GQ, Travel + Leisure, Women’s Health, WIRED, Food + Wine, Surface, Fortune, and Entertainment Weekly. Follow her on Instagram

shares