This easy beef stroganoff pasta is a tasty one-pot meal, beefy and creamy with lots of mushrooms. It’s cooked in an Instant Pot so it’s on the table quickly without even firing up your stove.
I was craving beef stroganoff during my kitchen renovation so initially I planned to cook it on my one little electric burner in the laundry room, like many of our meals. Then it occurred to me that perhaps I could boil pasta in the Instant Pot. After all, one can use it to cook rice. Why not pasta?
I found various instructional posts online, especially one on
Tidbits for Tasty Living. The challenge was on! I have to tell you, we could not have been more pleased with how it turned out.
Easy Beef Stroganoff Pasta
Since the pasta is going to be cooked in the Instant Pot, if you don’t have bowties, make sure to choose another small wide variety. Long thin noodles are not recommended in case they work their way out of the float valve. Feel free to substitute your favorite mushrooms or whichever ones you have on hand for the baby Portobellos.
Ingredients
4 lbs or 1820g lean beef, cut into thin pieces
2 tablespoons white vinegar
2 teaspoons salt
1 tablespoon Ajinomoto (MSG)- optional
1/3 cup or 41g flour
2 tablespoons or 30g butter
2 tablespoons olive oil
2 tablespoons beef drippings (or sub more olive oil)
3 medium onions
200g or 7 oz baby Portabella mushrooms
1 cup or 240ml dry white wine
4 cups or 946ml beef stock
1 lb or 450g small dried bowtie pasta or other small pasta
2 cups or 490g sour cream
1 tablespoon fresh lemon juice
Sea salt
Black pepper
Optional to garnish:
Parsley
Method
Sprinkle the beef with the white vinegar, salt and the Ajinomoto, if using. This helps to tenderize the meat. Refrigerate the beef for at least an hour but you can even do this step the night before.
When you are ready to cook the beef, drain any liquid that has collected and toss the pieces with the flour in a large bowl.
With the Instant pot on low sauté, melt the butter, adding a couple of tablespoons of olive oil to the skillet. While the butter is melting, chop your onions.
Sauté the onions for about five minutes or until they are softened and translucent. Remove them from the Instant Pot and put them in a bowl that is large enough to hold the meat after you’ve browned it as well.
Turn the sauté function up to high and brown the meat a handful or two at a time, adding a little more olive oil if necessary. As the beef browns, remove the browned pieces to a bowl and add more to the Instant Pot, until all the beef is browned and in the bowl.
Meanwhile, trim any hard stem ends off of the mushrooms and slice them.
Turn the sauté function to low once more and add the white wine to the pot and gently loosen any browned bits on the Instant Pot pan. Cook on the low heat until the wine is almost completely reduced.
Add the meat back in with the onions and set your Instant Pot to pressure cook for 20 minutes.
When the time is up, turn it off but leave it to depressurize naturally.
Add in the beef stock, pasta and sliced mushrooms. Stir well.
Cook for 5 minutes on high and release the steam manually when done. When releasing the pressure, cover the release valve with a kitchen towel and pulse it a few times to release the pressure a little at a time until fully releasing.
Stir in the sour cream and lemon juice. Check for salt, adding more if necessary, along with a generous amount of freshly ground black pepper to taste.
Garnish with a little parsley, if desired. Enjoy!
It's Multicooker Monday again, friends! Check out all the great recipes we are sharing using various small appliances. Many thanks to the group creator and host, Sue of
Palatable Pastime.
Multicooker Monday is a blogger group created by Sue of
Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our
Facebook group.
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