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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 has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.
Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!
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 in 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.
- Worchestershire 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.
- VegetablesAdd 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 and 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 is 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 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 liquidy, after cooking turn on the saute feature and boil off any extra liquid.
- Sour Cream: Using full or low-fat sour cream work 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.
More Instant Pot Recipes to Love
Instant Pots are an invention that has made home cooks into magicians. Yes, pressure cookers have existed for a very long time, but now they are user-friendly, and the worry of exploding food has been greatly reduced. I still remember helping my mom cook with hers and we had to watch it like a hawk to make sure the pressure stayed between a certain place and adjust the heat on the stove accordingly. Now we press a button and walk away and come back to amazing food! Try these tried and true recipes for impeccable results.
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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.
This was FANTASTIC . Only modifications I made was increasing the beef broth to 4 cups because I had a 16oz bag of egg noodles. The gamble paid off and it turned out perfect. So easy and loved that it was all in one pot and no extra pans to wash. 5 thumbs up for sure.
When I add the noodles and close the lid, do I turn it on pressure again, or just let it “cook” for 3 minutes?
This is one of those meals where I followed the instructions and could tell things were not going well when the noodles were still semi-hard after the 3 minutes. We had to order pizza. Chewy meat, not enough liquid, bland flavor…not “perfect”.
Hey Kari, I’m so sorry the stroganoff didn’t work out!☹️ If you ever decide to try it out again I’m here to help troubleshoot!
Never make the box stuff again! This is so easy and so good. My family loved it. Noodles were soft and not gummy. Trust the process! I didn’t have any beef broth and chicken broth worked just fine.
I’m so happy your family loved it! Chicken broth is a great substitute.
Will chicken broth work, as I don’t have beef broth.
That will work fine!
Followed the recipe exactly and it turned out wonderful. This will be my go to stroganoff recipe from now on.
Definitely super simple and tastes good. I’m looking for a way to make it a little more creamy/flavorful at the end but don’t take that as a complaint. All you have to do is season to what you like and it’s an easy, good dinner!
I like to add Dijon mustard to any stroganoff recipe. Not the same without it
Made this recipe for supper tonight and it was great! I inadvertently forgot to buy the mushrooms and it still turned out great. The only thing I would do differently is use the full 8oz container of sour cream. The cook time and directions were perfect. Thank you for sharing this recipe.
Turned out great, but had to tweak a few things. My noodles absorbed all the liquid. I had to add more and then cook for a bit longer. Next time I’ll start with more broth.
I don’t have stew meat all I have is a top sirloin and a ribeye will this work
Yes, either of those will work!
If you follow the directions, this recipe comes out perfect! Noodles were not mushy at all, I was shocked how well it came out. Thank you for posting your recipe.
Absolutely loved this recipe. Super easy to makes on a work night! I added about a tablespoon of dijon mustard to kick up the flavor. Will definitely keep this on my weekly roster!
Should I cook the noodles separately, I’m afraid it will be mushy
Add the noodles in to cook at the end for only a couple of minutes as shown in the instructions. They won’t be mushy! Let me know how it turns out for you!
Can I cook the egg noodles separate
You can! But they turn out perfectly when you cook them this way as well. Plus there is less to cleanup! 🙂
I cooked mine separately but I was using gluten free noodles and didn’t want to risk them being mushy. Very good flavor but next time I’ll reduce the broth since boxes GF noodles are always less oz than normal. I had to add a cornstarch slurry to thicken it due to 9oz of noodles vs 12. I’ll definitely make it again.
Just made this for dinner! Came out great. I added a half cup of wine and reduced it to flavor the meat. I will definitely be making this again!
Way too much liquid… You will get soup.
The egg noodles soak up all that. The consistency is perfect once the noodles cook.
Fast, easy, and super delicious! Everything I look for in Instant Pot recipes!
For this recipe I used baby Bella mushrooms, as well as adding a few extra shiitake mushrooms. I also added a little extra beef broth.
Oooh, yum!! That sounds delicious!