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Easy Healthy Instant Pot Beef Stroganoff

Easy Healthy Instant Pot Beef Stroganoff

Creamy, lightened-up Instant Pot beef stroganoff made with lean sirloin, hearty mushrooms, and protein-rich Greek yogurt. Comforting flavor in under an hour, all in one pot.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1.5 lb lean beef sirloin, thinly sliced slice against the grain
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 medium yellow onion, diced
  • 4 clove garlic, minced
  • 16 oz cremini or button mushrooms, sliced
  • 1 tsp paprika
  • 1 tbsp Dijon mustard
  • 1.5 tbsp Worcestershire sauce
  • 3 cup low-sodium beef broth
  • 12 oz wide egg noodles (dry) whole-wheat if available
  • 1 tbsp cornstarch optional, for thicker sauce
  • 2 tbsp cold water for cornstarch slurry
  • 0.75 cup plain Greek yogurt room temperature; 0% or 2%
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp lemon juice optional, to brighten

Instructions

Preparation Steps

  • Select Sauté on the Instant Pot. Add olive oil. Season sliced beef with salt and black pepper, then sear in 2 batches for 2 to 3 minutes per side until lightly browned. Transfer browned beef to a plate.
  • Add diced onion and sliced mushrooms to the pot. Sauté, stirring occasionally, until softened and lightly browned, about 4 to 5 minutes. Stir in minced garlic and cook 30 seconds.
  • Pour in about 0.5 cup of the broth to deglaze, scraping up any browned bits. Stir in paprika, Dijon, Worcestershire, and the remaining broth. Return the beef and any juices to the pot.
  • Add dry egg noodles on top in an even layer and press gently to submerge in the liquid. Do not stir.
  • Lock the lid, set valve to Sealing, and pressure cook on High for 5 minutes. When done, quick-release the pressure and carefully open the lid.
  • Stir the contents. If you prefer a thicker sauce, whisk cornstarch with cold water to make a slurry, select Sauté, and stir it in. Simmer 1 to 2 minutes until slightly thickened.
  • Turn off Sauté. Temper the Greek yogurt by whisking in a few spoonfuls of hot sauce from the pot, then stir the tempered yogurt into the stroganoff until creamy. Add parsley and lemon juice; adjust salt and pepper to taste.
  • Serve hot, garnished with extra parsley if desired.

Notes

For extra veggies, add 1.0 cup of frozen peas after pressure cooking and stir until warmed through. Swap Greek yogurt with light sour cream if preferred. Use whole-wheat noodles to boost fiber. If the sauce seems too thick after resting, loosen with a splash of warm broth.