Dearest eaters and readers,
Looking for something quick to make for dinner tonight? I’ve got just the thing. Instant pot hamburger stroganoff. With a 10 minute prep time and 12 minute cook time, this meal can be ready before you can say Chef Boyardee.
Grab your Instant Pot and meet me in the kitchen.
Let’s Get Cooking: Instant Pot Hamburger Stroganoff
The history of this dish is interesting. There’re several stories as to it’s creation but most versions point to a French chef named Charles Briere who, in 1891 won a St. Petersburg cooking contest with a dish he called Beef Stroganov. Apparently, during that era, the Russians were enamored with every aspect of French culture. Fork + Plate explains:
However Briere’s dish came about, it perfectly expressed the French-Russian culture of the aristocracy. Browning the meat to make a pan sauce and flavoring it with mustard was classically French, while beef in sour cream had long been a Russian favorite.
That mustard thing…ummm, this recipe doesn’t call for any. So maybe instant pot hamburger stroganoff is more Russian and less French.
Wanted to dust off my Instant Pot and use it again. Looked for a recipe that was pretty straight forward. Found this recipe…guess where? Two guesses and the first one doesn’t count. Yeah, on Pinterest. Here.
- 1 Tbsp Olive oil
- 2 Tbsp butter
- 1 onion, diced
- 1 lb lean ground beef (or ground turkey, 93% lean)
- 1/2 tsp thyme, dried
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic, pressed or minced (used 2 cause there’s no vampires around here)
- 2 Tbsp Worcestershire Sauce
- 10 oz mushrooms, sliced (who measures)
- 1/4 cup flour
- 3 1/2 cups beef broth (used 3 cups broth, 1/2 cup cooking sherry)
- 8 oz wide egg noodles (used those No Yolks fine noodles)
- 1/4 cup fresh parsley, chopped (used dried)
- 1 cup sour cream (used fat free)
It seems I had my good camera on some funky setting because my photos came out unusually BAD. Kind of artsy or dreamy or something. But I think everything will be recognizable. Maybe if you squint?
- Turn on sauté setting.
- When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.
- Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains.
- Sprinkle in the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.
- Add the mushrooms and mix well. Cook for another minute.
- Sprinkle the flour over the mixture and stir well to combine.
- Pour in the broth (and sherry, in my case) while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).
- Add the egg noodles* and press them gently into the mixture to submerge them as much as possible. (Guess I stopped taking photos. You’re welcome!)
- Cancel the sauté function. Then press the pressure cook/manual button or dial, and the + or – to select 5 minutes. (I can’t tell if I am putting in 5 minutes or 5 hours. Need to figure that out.)
- After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled quick release of the remaining pressure/steam, until the pin in the lid drops down. (This part scares me.)
- Carefully open the lid and add the parsley and sour cream.
- Stir gently to incorporate the ingredients.
- Taste and adjust salt, if needed.
- Serve immediately, garnishing as desired.
Please accept my apology for these photos. Looking at them has about given me motion sickness. My instant pot looks like it is swirling! And the last picture I took of the stroganoff on my dinner plate was probably the worst of all. So, I am going to spare you.
*A few notes: I only had about 2 ounces of noodles, whoops. But didn’t let that stop me. HOWEVER, my stroganoff was a little watery. Thinking if I’d had more noodles, they would have thickened the sauce and absorbed some of the liquid. Also ran out of flour. Yeah, no bueno. Which also contributed to the wateriness. Wound up adding about an 1/8 cup of corn starch to try to thicken things. But all in all, my instant pot hamburger stroganoff was just not creamy enough…or was it too creamy?
It sure did taste good, though. And my Prince ladled his over bread. I thought about putting it in a bowl, and probably should have. So my tip to you, have noodles and flour on hand!
Do you have an Instant Pot? How often do you use it? I timed my prep and cooking with this recipe and it was slightly more than the original recipe calculated. Probably because I am still shaky and uncertain about using my Instant Pot. But it’s like everything else, practice makes perfect. So, I need to not let dust settle on my pot before I use it again.
Thanks for spending a few minutes with me. Appreciate your friendship and support.
Hugs and kisses,