Tender Pressure Cooker Beef Stroganoff (Gluten-Free)

Let's make a rich, flavorful and easy beef stroganoff in a pressure cooker, ready to serve in under a hour. Since this homemade stroganoff is made completely from scratch, using no canned soup, it's also a cozy, comforting gluten-free dinner idea. Make a batch of mashed potatoes to serve the tender beef with mushroom gravy while your Instant Pot does all the work!

Prep Time 20

Cook Time 20

Release 10

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

1 tablespoon oil any preferred
2 pounds bottom or top round steak cut into 1" cubes
2 tablespoons butter
1 large onion chopped
2 - (8) ounce packages white mushrooms quartered
14.5 ounce can gluten-free beef broth divided
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon onion powder
1 ¼ teaspoon salt divided
½ teaspoon pepper divided
¾ cup sour cream
¼ cup gluten free all purpose flour or regular flour
For serving mashed potatoes, rice, or egg noodles

Instructions

Season beef with ¾ teaspoon salt and ¼ teaspoon pepper. Place the oil in the pressure cooker and select SAUTE HIGH. Brown the beef in batches to get a nice sear, about 3-4 minutes. I did mine in 3 batches, draining liquid between each batch, and adding more oil as necessary. Transfer meat to a plate.
1 tablespoon oil, 2 pounds bottom or top round steak
Add butter, onions, and mushrooms to the pot. Cook until they begin to soften, about 4-5 minutes.
2 tablespoons butter, 1 large onion, 2 - (8) ounce packages white mushrooms
Add 1 ½ cups broth broth (set remaining aside for later use), paprika, parsley, onion powder, ½ teaspoon salt and ¼ teaspoon pepper. Scrape up browned bits at the bottom of the pan. Stir in browned beef.
14.5 ounce can gluten-free beef broth, 2 teaspoons paprika, 1 teaspoon dried parsley, 1 teaspoon onion powder
Secure on lid and close seal. Select HIGH pressure for 20 minutes. Natural release for 10 minutes after cook time ends, then let out any remaining pressure. Meanwhile, cook mashed potatoes, noodles, or rice to serve with.
Stir together the remaining beef broth, sour cream, and flour until smooth and no lumps remain. Ladle about ½ cup of hot broth from instant pot into sour cream mixture and stir to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.
¾ cup sour cream, ¼ cup gluten free all purpose flour

Nutrition