Slow Cooked Creamy Beef Stroganoff


  • 2 lbs beef stew
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1/2 cup onion
  • 1 3/4 cup mushroom
  • 1/2 cup red wine
  • 1 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 4 tbsp cream cheese
  • 3 tbsp cornstarch
  • chopped fresh parsley
  • salt and pepper to taste
  • Pat the beef dry with paper towels and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • When the preheating has finished, add 3 tbsp of oil into the Inner Pot. Once oil starts to smoke, sear the meat brown on all sides for 8-10 minutes. Transfer beef to a large bowl.
  • Add onions and cook until softened, 6-7 minutes, stirring often. Stir in the garlic and cook for 30 seconds until fragrant, then add the mushrooms and sauté slowly for 5 minutes.
  • Add 1 cup of beef broth and red wine and whisk well. Scrape up brown bits from the bottom and smooth out any lumps. Press CANCEL.
  • Return the beef to the Inner Pot, along with any juices from the beef. Stir well.
  • Select SLOW COOK-Custom-High and set the time for 4 hours. Press START.
  • Close the Pressure Cooking Lid on the pot and set to VENT.
  • When slow cooking is complete, remove lid, select SEAR/SAUTE-Low and set the time to 30 minutes. Press START. Mix the 1/2 cup of beef stock and the cornstarch and stir in, combine constantly until sauce is reduced and thickened, beef will soften slightly more during this step.
  • Add the cream cheese and sour cream, stirring until a smooth sauce is formed. Season with salt and pepper to taste.
  • Serve with some mashed potato if desired, garnish with fresh parsley.
  • Enjoy!
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