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Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I’ve ever had! Made hands-off in the Instant Pot, this creamy dish is going to be your favorite way to cook it!
Stroganoff is an easy, delicious meal the whole family can get behind. If you do not have an Instant Pot, try these other tried and true favorite stroganoff recipes instead: One Pot Ground Beef, Slow Cooker Chicken Mushroom, and One-Pot Steak Stroganoff!
Beef Stroganoff
Making beef stroganoff in the Instant Pot is a total game changer. It delivers juicy, tender beef packed with savory flavor. No stove babysitting required. Mushrooms, onions, and sour cream bring the classic creamy, tangy finish we love.
It all comes together in one pot (less cleanup!) and won’t heat up your whole kitchen. Pressure cooking breaks down the beef beautifully, making it melt-in-your-mouth good. If you love easy pasta dinners, don’t miss my Instant Pot Spaghetti, too!
What You Need For Instant Pot Stroganoff
Basic ingredients come together in an infusion of flavor in the Instant Pot.
- Olive oil: For browning and sauteing the meat and vegetables.
- Stew meat: Cut into one-inch cubes
- Salt and pepper: Add to taste
- Small white onion: chopped, can use yellow too.
- Mushrooms: White button or cremini sliced
- Garlic: Fresh cloves minced
- Flour: All-purpose is all you need.
- Beef broth: Adds flavor and creates the sauce.
- Worcestershire sauce: Classic umami flavor that is so good.
- Wide egg noodles: Other noodles will work too.
- Sour cream: Full fat or low fat, but not no fat.
- Parsley for garnish: Optional, but it adds color.
Making Stroganoff in the Instant Pot
This could not be easier, and the Instant Pot takes the work out of it.
- Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches, add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
- Vegetables: Add in the onion, mushrooms, and garlic. Sauté until they are almost tender.
- Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
- Cook: Add in the beef broth and Worcestershire sauce. Cover and set the Instant Pot in the sealed position. Turn on high pressure and cook for 12 minutes.
- Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the Instant Pot and cook for 3 minutes.
- Add Sour Cream: Manually release the pressure. Stir in sour cream, salt, and pepper to taste. Garnish with parsley and serve.
What Goes Great With Instant Pot Stroganoff
This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!
Instant Pot Beef Stroganoff Tips and Variations
Savory, filling, and delicious, this will hit the spot any night of the week!
- Beef: I used stew meat in this recipe because the Instant Pot helps it become tender and juicy. You can also use a chuck roast, cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as the recipe directs.
- Mushrooms: Not everyone is a fan of mushrooms; you can either leave them out or substitute them for zucchini or beans.
- Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid, add more beef broth to just cover.
- Thicken: If your stroganoff is too liquid, after cooking, turn on the saute feature and boil off any extra liquid.
- Sour Cream: Using full or low-fat sour cream works best; non-fat does not provide the creaminess and can end up looking separated.
- Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing, as the dairy will separate, and it will not warm up well.
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Instant Pot Beef Stroganoff
Ingredients
- 1 Tablespoon olive oil
- 2 pounds stew meat in one inch cubes
- salt and pepper
- 1 small white onion chopped
- 6 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup flour
- 3 1/2 cups beef broth
- 1 Tablespoon worchestershire sauce
- 12 ounce wide egg noodles
- 3/4 cup sour cream
- chopped parsley for garnish
Instructions
- Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
- Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
- Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
- Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
- Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
- Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time trying this and I don’t have a lot of experience with the Instant pot.
Disappointed: the meat was too tough and the noodles a little undone. At first I started boiling water for noodles not knowing they go into the pot right from the bag, but then did add them as directed. I didn’t have any mushrooms and the meat was less than 2 lbs.
So that’s probably the reason mine did not turn out well.
Family loved it! Depth of flavor as if it was cooked longer, but oh so quick in the instant pot❤️
If I double this- will it still come out okay or do I need to do 2 batches? Thanks!
Hi Jules, thanks for the question. I would make this in 2 batches, unless your crockpot can hold that much volume!
I made this for my daughter’s 40 something birthday It’s one of the things I made when she was young and she requested it. I don’t eat or cook meat much anymore and I’ve never done noodles in the instant pot. I cooked the meat outdoors on a grill burner and came close but not exact to the measurements of the ingredients. I did follow cook times exactly though. IT TURNED OUT WONDERFUL EVEN THE EGG NOODLES! So there you have it.