Description
Here’s a gluten-free Instant Pot Beef Stroganoff recipe that’s creamy, savory, and perfect for any occasion:
Ingredients
Units
Scale
- 1.5 pounds beef sirloin or chuck roast, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 cups beef broth (gluten-free)
- 2 tablespoons gluten-free Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup sour cream or Greek yogurt for a lighter option
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Fresh parsley, chopped (optional, for garnish)
- Gluten-free pasta or rice, cooked, for serving
Instructions
- Sauté Beef and Vegetables: Set the Instant Pot to sauté mode and add olive oil. Once hot, add the sliced beef and brown it on all sides. Remove the beef and set aside. In the same pot, add the chopped onion and sauté until translucent. Stir in the garlic and sliced mushrooms, continuing to sauté for another 2-3 minutes.
- Add Liquids and Seasoning: Add the beef back to the pot. Pour in the beef broth, and stir in the gluten-free Worcestershire sauce, Dijon mustard, salt, pepper, and thyme.
- Pressure Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to the sealing position.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Thicken the Sauce: Open the lid and set the Instant Pot to sauté mode. Stir in the cornstarch slurry to thicken the sauce, cooking for a few minutes until the sauce coats the back of a spoon.
- Add Creamy Element: Turn off the heat and stir in the sour cream until fully combined, making the sauce smooth and creamy.
- Serve: Serve the Beef Stroganoff over gluten-free pasta or rice, garnished with fresh parsley if desired.