Paula Roy: Whole Foods in Half the Time


Instant Pot Beef Stroganoff

Comfort food gets faster and more flavourful

by: Paula Roy
This delicious and hearty meal can be on the table in just 30 minutes thanks to the Instant Pot and this recipe. | YMC |

It was exciting to see a Canadian-made culinary innovation rocket to the top of the charts late last year. The Instant Pot, invented in my hometown of Ottawa, was a runaway success on Amazon throughout November and December, leaving lots of folks looking for recipes adapted for this newfangled cooking appliance. I included the Instant Pot on my recent roundup of great gifts for foodies and I’m still infatuated as I keep having great success with it. It’s easy to use, energy efficient and shortens cooking time dramatically. And if that’s not good enough, it’s also amazingly easy to clean. This beef stroganoff recipe is a great example of why I love it. I was thrilled to serve up an almost-effortless, delicious, hearty meal in just 30 minutes; by comparison, most traditional stroganoff recipes would take at least double that time and would not produce meat anywhere as tender as this version. 

Instant Pot Beef Stroganoff


3 tbsp olive oil, divided
2 tbsp butter, divided
1 tsp freshly ground pepper
1 tsp salt
3 tbsp flour
1 pound (454 g) sirloin roast or steak, cut into 1″ pieces
1 medium-sized onion, diced
1/2 tsp dried thyme
1/2 tsp smoked (or regular) paprika
3 cups sliced mushrooms
1/3 cup red wine (or water)
3 cups beef broth
2 tsp cornstarch
1 tbsp red wine vinegar or water
8 ounces broad egg noodles
2/3 cup sour cream
Chopped parsley, to garnish


   Plug in InstantPot and press Sauté. Add 2 tbsp olive oil and butter to the pot. While pot heats, put pepper, salt and flour in a sturdy plastic bag and shake to combine. Add sliced beef and shake well, tumbling the bag with your hands so pieces of beef are evenly coated.

   Add half the beef to the hot pot and cook for 3 minutes, flipping meat once, until nicely browned. Remove the first batch of meat to a clean plate; add remaining 1 tbsp olive oil and brown the second batch of meat.

   When second batch of meat is browned, remove it from the pan. Add remaining 1 tbsp butter and diced onions to pot. Sauté for 1 minute; add mushrooms and cook for 2 minutes more, stirring often.

   Deglaze the pot with red wine (or water) and cook for 2 minutes, stirring, to loosen the delicious bits that are stuck to the bottom of the pot. Return the cooked meat to the pot and add thyme, paprika and beef stock.

   Put the lid on the InstantPot, make sure the pressure valve is closed and press the Poultry button. I know, we’re working with beef here, but the Poultry setting is what you want, trust me – it will cook the meat for 15 minutes under high pressure which is exactly the right amount of time for this dish.

   While meat is cooking, cook egg noodles in a large pot of boiling water; drain when just tender and keep warm.

   After the pot has chimed to tell you the 15 minutes of pressure cooking are done, turn the steam release handle manually to “Venting” position to let out steam for fast cooling; the pot should take no more than about 60 - 90 seconds to depressurize. Remove the lid and check the sauce for taste; add additional salt, pepper or paprika to suit your preference.

  Combine the cornstarch and red wine vinegar or water in a small bowl and add to the pot to thicken the sauce. Press the Sauté button and let it cook for 2 – 3 minutes, stirring occasionally. Stir in sour cream then serve over hot, cooked noodles. Garnish with chopped parsley.

Makes 4 servings.

This delicious and hearty meal can be on the table in just 30 minutes thanks to the Instant Pot and this recipe. | YMC |

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